Ingredients
Equipment
Method
- In a large bowl, cream together the softened butter and granulated sugar until light and fluffy.
- Beat in the vanilla extract.
- In a separate bowl, whisk together the flour and salt.
- Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
- Stir in the chopped dried cranberries and chopped pistachios.
- Divide the dough in half. Shape each half into a log, about 1.5 inches in diameter.
- Wrap the logs in plastic wrap and refrigerate for at least 30 minutes, or until firm.
- Preheat your oven to 350°F (175°C). Line baking sheets with parchment paper.
- Unwrap the chilled dough logs and slice them into 1/4-inch thick rounds.
- Place the cookie rounds onto the prepared baking sheets, about 1 inch apart.
- Bake for 12-15 minutes, or until the edges are lightly golden brown.
- Let the cookies cool on the baking sheets for a few minutes before transferring them to a wire rack to cool completely.
Notes
Store cooled cookies in an airtight container at room temperature for up to 5 days.