Ingredients:
– 1 cup (2 sticks) unsalted butter, softened
– 2/3 cup granulated sugar
– 1/2 teaspoon vanilla extract
– 1/4 teaspoon salt
– 2 cups all-purpose flour
– 1/2 cup dried cranberries, chopped
– 1/2 cup shelled pistachios, chopped
– 1 tablespoon of orange zest (optional)
Instructions:
1. Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper.
2. In a large bowl, cream together the softened butter and granulated sugar until the mixture is light and fluffy.
3. Beat in the vanilla extract and salt.
4. Gradually mix in the flour, continuing to beat until a dough forms.
5. Fold in the chopped dried cranberries and pistachios until they are evenly distributed throughout the dough. If using, put orange zest in now.
6. On a lightly floured surface, roll the dough out to about 1/4 inch thickness.
7. Using cookie cutters or a knife, cut the dough into desired shapes and carefully transfer to the prepared baking sheet.
8. Bake the cookies for 10 to 12 minutes or until they are just starting to turn golden around the edges.
9. Remove the cookies from the oven and let them cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.

The Cranberry Pistachio Shortbread Cookies are ready to serve once cooled. Enjoy these little gems of crumbly, buttery goodness with a touch of festive cheer. They’re great for sharing with loved ones or savoring during a quiet moment of holiday reflection.