🍪 Cranberry Pistachio Shortbread Cookies

Ingredients:

• 1 cup (2 sticks) unsalted butter, softened
• 1/2 cup granulated sugar
• 2 1/4 cups all-purpose flour
• 1/4 teaspoon salt
• 1 tablespoon orange zest
• 3/4 cup dried cranberries, roughly chopped
• 3/4 cup pistachios, roughly chopped

Instructions:

1. In a mixing bowl, cream together butter and sugar with an electric mixer until light and fluffy.
2. Reduce mixer speed to low. Mix in flour, salt, and orange zest until just combined.
3. Stir in chopped cranberries and pistachios.
4. Place a sheet of parchment paper or cling wrap on the counter. Place dough on it and knead gently to bring it together.
5. Shape dough into a log on the parchment/cling wrap, about 2 inches thick. Roll up tightly, twist ends, and chill in fridge until firm, at least 1 hour.
6. Preheat oven to 325°F (163°C) and line two baking sheets with parchment paper.
7. Slice chilled dough into 1/4-inch rounds and place on prepared sheets 2 inches apart.
8. Bake for 12–15 minutes, or until edges are lightly golden. Let cool on a wire rack before serving.

⏱️ Time & Servings:

• Prep Time: 20 minutes + 1 hour chilling
• Bake Time: 12–15 minutes
• Total Time: ~1 hour 35 minutes
• Servings: ~24 cookies