Ingredients:
- 1 cup unsalted butter, softened
- 1/2 cup powdered sugar
- 1 teaspoon vanilla extract
- 2 cups all-purpose flour
- 1/4 teaspoon salt
- 1/2 cup dried cranberries, chopped
- 1/2 cup unsalted pistachios, shelled and chopped
Instructions:
- Preheat Oven: Preheat your oven to 350°F (175°C).
- Mix Butter and Sugar: In a large bowl, beat together the softened butter and powdered sugar until light and fluffy.
- Add Vanilla: Stir in the vanilla extract until well combined.
- Combine Dry Ingredients: In another bowl, whisk together the flour and salt.
- Combine Wet and Dry: Gradually add the flour mixture to the butter mixture, stirring until just combined.
- Add Cranberries and Pistachios: Fold in the chopped cranberries and pistachios until evenly distributed.
- Shape Cookies: Drop tablespoon-sized balls of dough onto a baking sheet lined with parchment paper. You can flatten them slightly for a more uniform shape.
- Bake: Bake for 12-15 minutes, or until the edges are lightly golden.
- Cool: Allow cookies to cool on the baking sheet for a few minutes before transferring to a wire rack to cool completely.
- Enjoy: Serve them with tea or coffee, or share them with friends!