Prep time: 15 mins | Chill time: 1 hour | Bake time: 12 mins | Yield: 20–24 cookies
Ingredients
1 cup unsalted butter, softened
1/2 cup powdered sugar
2 cups all-purpose flour
1/2 tsp salt
1 tsp vanilla extract
1/2 cup dried cranberries, chopped
1/3 cup shelled pistachios, chopped
Zest of 1 orange (optional)
Instructions
1. Cream Butter & Sugar: In a large bowl, beat softened butter, powdered sugar, vanilla extract, and optional orange zest together until smooth and creamy.
2. Combine Flour: Whisk flour and salt in a separate bowl. Gradually add to butter mixture, mixing on low speed until a soft dough forms.
3. Fold In Add-ins: Stir in chopped dried cranberries and chopped pistachios until evenly distributed.
4. Shape & Chill: Shape dough into a round log about 2 inches in diameter. Wrap tightly in plastic wrap and refrigerate for at least 1 hour (or until firm).
5. Slice & Bake: Preheat oven to 350°F (175°C). Line a baking sheet with parchment paper. Use a sharp knife to slice log into 1/3-inch thick rounds. Arrange slices on baking sheet about 1 inch apart.
6. Bake & Cool: Bake for 12–14 minutes until bottoms are lightly golden (tops should remain pale). Allow cookies to cool on baking sheet for 5 minutes before transferring to a wire rack to cool completely.