Ingredients:

  • 1 cup (2 sticks, 227g) unsalted butter, softened
  • ½ cup (100g) granulated sugar
  • ¼ teaspoon (1.5 ml) salt
  • 2 cups (250g) all-purpose flour
  • ½ cup (50g) dried cranberries, coarsely chopped
  • ½ cup (60g) shelled pistachios, coarsely chopped
  • 1 teaspoon (5 ml) pure vanilla extract

Instructions:

  1. Cream together softened butter, sugar, and salt until light and fluffy.
  2. Stir in the vanilla extract.
  3. Gradually add the all-purpose flour, mixing until just combined. Be careful not to overmix.
  4. Gently fold in the chopped dried cranberries and pistachios.
  5. Divide the dough in half. Shape each half into a disc, wrap tightly in plastic wrap, and chill for at least 1 hour.
  6. Preheat oven to 325°F (160°C). Line a baking sheet with parchment paper.
  7. On a lightly floured surface, roll out one disc of dough to about ¼-inch thickness. Use cookie cutters to cut out shapes, or simply cut into squares or rectangles with a knife.
  8. Arrange cookies on the prepared baking sheet, leaving a little space between them. Bake for 12-15 minutes, or until the edges are lightly golden brown.
  9. Let the cookies cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.