1. Preheat your oven to 325°F (165°C) and line a baking sheet with parchment paper.
2. In a large mixing bowl, cream together the softened butter and sugar until light and fluffy. Add in the vanilla extract and mix well.
3. Gradually add the flour and salt to the butter mixture, mixing until just combined.
4. Gently fold in the dried cranberries and chopped pistachios until evenly distributed throughout the dough.
5. Transfer the dough onto a sheet of wax or parchment paper, shaping it into a log approximately 2 inches in diameter. Wrap the dough securely and chill in the refrigerator for about 1 hour, or until firm.
6. Once chilled, slice the dough into 1/4-inch rounds and place them on the prepared baking sheet, spacing them about an inch apart.
7. Bake in the preheated oven for 18-20 minutes or until the edges of the cookies are golden brown.
8. Allow the cookies to cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.
Variations & Tips
For a zesty twist, add the zest of one orange to the dough alongside the cranberries and pistachios. If you prefer a touch of spice, consider incorporating a teaspoon of cinnamon into the flour mixture. For chocolate lovers, adding a handful of white chocolate chips can elevate the richness of these cookies. These delightful treats can be made ahead and stored in an airtight container for up to a week, making them perfect for holiday gatherings.
