Ingredients
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1 cup (2 sticks) Unsalted butter, softened to room temperature
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⅔ cup Powdered sugar (or powdered erythritol / monk fruit sweetener for a low-carb alternative)
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1 tsp Pure vanilla extract
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½ tsp Almond extract (optional, but adds great depth)
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½ tsp Salt
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2 cups All-purpose flour (or almond flour for a low-carb variation; adjust liquid if needed)
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½ cup Dried cranberries, roughly chopped
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½ cup Shelled pistachios, roughly chopped
Instructions
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Cream Butter & Sugar: In a large bowl, beat the softened butter and powdered sugar together using a hand or stand mixer until smooth and creamy (about 2 minutes).
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Add Flavorings: Stir in the vanilla extract, almond extract, and salt until combined.
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Mix in Flour: Add the flour and mix on low speed just until the dough comes together.
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Fold in Mix-Ins: Fold in the chopped cranberries and pistachios using a spatula until evenly distributed throughout the dough.
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Shape & Chill: Divide the dough into two equal halves. On plastic wrap, shape each half into a log about 2 inches (5 cm) in diameter. Wrap tightly and refrigerate for at least 2 hours (or freeze for 30 minutes) until firm enough to slice cleanly.
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Slice: Preheat your oven to 350°F (175°C) and line two baking sheets with parchment paper. Using a sharp chef's knife, slice the dough logs into rounds about ⅓ inch thick.
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Bake: Arrange the slices on the baking sheets about 1 inch apart. Bake for 12–15 minutes, or until the edges are lightly golden brown.
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Cool: Allow the cookies to cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.