Cranberry and Pistachio Shortbread

Prepare the butter by creaming 10 tablespoons (142 g) of unsalted butter in a large mixing bowl until smooth.

Mix in 1 tablespoon (6 g) of orange zest and ½ teaspoon (2.5 ml) of vanilla extract. Add ½ teaspoon (2.5 g) of salt and stir until fully incorporated.

Gradually mix in ½ cup (60 g) of powdered sugar, ensuring it's evenly blended for a light, creamy texture.

Slowly add 1 ½ cups (190 g) of all-purpose flour, one cup at a time, stirring until a crumbly but cohesive dough forms.

Fold in ½ cup (60 g) of chopped dried cranberries and ½ cup (60 g) of chopped pistachios for festive flavor and texture.

Shape the dough into a 1-inch thick log on a floured surface. Wrap it tightly in parchment paper or plastic wrap and chill in the refrigerator for at least 1 hour.

Preheat your oven to 350°F. Line a cookie sheet with parchment paper. Slice the chilled dough into ½-inch disks or use cookie cutters for decorative shapes.

Place the slices on the prepared baking sheet, spacing them about 1 inch apart. Bake for 12-15 minutes, or until the bottoms are lightly golden.

Let the cookies cool for 5 minutes on the baking sheet before transferring them to a wire rack.