Orange Cranberry Pistachio Shortbread Cookies

Orange Cranberry Pistachio Shortbread Cookies

Ingredients:

1 cup (2 sticks) unsalted butter, softened
1/2 cup powdered sugar
1 teaspoon vanilla extract
2 cups all-purpose flour
1/2 teaspoon salt
1/2 cup dried cranberries, chopped
1/2 cup pistachios, chopped
1 tablespoon orange zest

Instructions:

Preheat oven to 325°F (163°C).
In a large mixing bowl, beat butter until creamy. Add powdered sugar and vanilla extract, beating until combined.
Gradually add flour and salt, mixing until dough forms. Stir in cranberries, pistachios, and orange zest.
Shape dough into a log, wrap in plastic wrap, and refrigerate for at least 30 minutes.
Slice dough into 1/4-inch thick rounds and place on a baking sheet lined with parchment paper.
Bake for 15-18 minutes, or until edges are lightly golden. Cool on a wire rack.