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## Instructions
### Step 1: Prepare the Dough
1. In a large bowl, beat the butter and powdered sugar until light and fluffy.
2. Mix in the vanilla extract.
3. In a separate bowl, whisk together the flour and salt. Gradually add to the butter mixture, mixing until a dough forms.
4. Fold in the chopped cranberries and pistachios until evenly distributed.
### Step 2: Shape and Chill
1. Divide the dough in half and roll each portion into a log about 2 inches in diameter.
2. Wrap in plastic wrap and refrigerate for at least 1 hour (or up to 24 hours). This helps the cookies hold their shape.
### Step 3: Bake the Cookies
1. Preheat your oven to 325°F (165°C) and line a baking sheet with parchment paper.
2. Slice the chilled dough into ¼-inch thick rounds and place them on the prepared baking sheet, spacing them about an inch apart.
3. Bake for 12-15 minutes, or until the edges are lightly golden.
4. Let the cookies cool on the baking sheet for a few minutes before transferring them to a wire rack.
## Optional Variations
– **Chocolate Drizzle:** Drizzle melted white or dark chocolate over the cooled cookies for an extra touch of sweetness.
– **Citrus Twist:** Add a teaspoon of orange or lemon zest to enhance the flavors.
– **Gluten-Free:** Use a 1:1 gluten-free flour blend to make these cookies suitable for gluten-sensitive diets.
## Storing and Serving
Store these cookies in an airtight container at room temperature for up to a week. They also freeze well for longer storage—just thaw at room temperature before serving.
Enjoy these Cranberry Pistachio Shortbread Cookies with a cup of tea, coffee, or hot cocoa. Whether for a holiday treat or an everyday indulgence, they’re sure to be a hit!
Would you like any adjustments to the recipe or additional tips? 😊
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