Cranberry Pistachio Shortbread Cookies

Step 1

Add softened butter and sugar to a large bowl and cream together using a handmixer on medium speed until fluffy and creamy, about 1-2 minutes. Add in the vanilla and orange zest and beat until combined.

Step 2

Add in the all purpose flour and salt and beat until fully incorporated. Stir in the cranberries and pistachios.

Step 3

Form the dough into two 6 inch logs and wrap tightly with plastic wrap. Refrigerate for at least hour hour or up to overnight.

Step 4

Preheat your oven to 350 ℉ and line 2 baking sheets with silicon baking mats or parchment paper.

Step 5

Cut the cookie dough into 1/2 inch slices and place on the perpared baking sheets 2 inches apart. Bake the cookies for 10-12 minutes (rotating the pans half way through) or until the edges are lightly golden.

Step 6

Allow the cookies to cool on the baking sheets for 5 minutes before transferring to a wire rack to cool completely. Store the cookies in an airtight container for up to 2 weeks.