1. Cream Butter & Sugar
Beat butter, powdered sugar, vanilla, and salt until smooth (~2 mins).
2. Add Dry Ingredients
Mix in flour until just combined (don’t overmix!).
Fold in cranberries and pistachios.
3. Shape & Chill
Roll dough into a 2-inch log, wrap in plastic, and chill 1 hour (or freeze 30 mins).
4. Slice & Bake
Preheat oven to 325°F (160°C).
Slice into ½-inch rounds, place on parchment-lined tray.
Bake 15-18 mins until edges are lightly golden.
5. Decorate (Optional)
Drizzle with melted white chocolate and sprinkle with extra nuts/cranberries.
Pro Tips for Perfect Cookies
🔹 Use cold butter for extra flakiness (grate frozen butter if needed).
🔹 Toast pistachios for deeper flavor (350°F for 5 mins).
🔹 No powdered sugar? Blend granulated sugar into a fine powder.
3 Delicious Variations
Orange Zest – Add 1 tbsp zest for a citrusy twist.
Dark Chocolate Dip – Swap white chocolate for dark.
Almond Version – Use almonds instead of pistachios.
Why These Cookies Are a Must-Try
These aren’t just pretty—they’re buttery, slightly sweet, and packed with texture. The cranberries add a tangy pop, while the pistachios bring a satisfying crunch. Perfect for gifting or enjoying with coffee!
Warning: You’ll eat half the batch straight from the oven!