Cranberry Pistachio Shortbread Cookies

In a bowl, beat the softened butter and powdered sugar until creamy. Mix in the vanilla extract until fully combined. Add the flour and salt, stirring until a soft dough forms.

Fold in Cranberries and Pistachios:
Gently fold the chopped cranberries and pistachios into the dough until evenly distributed.

Shape & Chill:
Roll the dough into a log, about 2 inches in diameter. Wrap it in plastic wrap and chill it in the refrigerator for at least 1 hour to firm up the dough.

Slice & Bake:
Preheat your oven to 350°F (175°C). Slice the chilled dough into ¼-inch thick rounds. Place the slices on a baking sheet, leaving space between each cookie. Bake for 12-15 minutes or until the edges are lightly golden.

Cool & Serve:
Allow the cookies to cool on a wire rack before serving and enjoying.

Serving and Storage Tips: