Cranberry Pistachio Shortbread Cookies

Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper.
Cream Butter and Sugar:

In a mixing bowl, cream together the softened butter and powdered sugar until smooth and fluffy.
Add Wet Ingredients:

Mix in the vanilla extract.
Add Dry Ingredients:

Gradually add the all-purpose flour and salt, mixing until just combined. Be careful not to overwork the dough.
Fold in Cranberries and Pistachios:

Gently fold in the chopped cranberries and pistachios, ensuring they’re evenly distributed throughout the dough.
Shape the Cookies:

Roll the dough into small balls, about 1 inch in diameter. Place them on the prepared baking sheet, spacing them about 2 inches apart.
Flatten each ball slightly with a fork.
Bake:

Bake for 12-15 minutes, or until the edges of the cookies are lightly golden.
Cool:

Let the cookies cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.
Serving and Storage Tips: