Shortbread (Cranberry Pistachio Confectioners')

These Cranberry Pistachio Shortbread Cookies are a delightful balance of buttery richness, tartness and crunch.

1 cup (2 sticks) butter, softened
¾ cup confectioners' sugar
1 tsp. pure vanilla extract
2 cups all-purpose flour, unbleached
½ tsp. sea salt
½ cup dried cranberries, chopped
½ cup pistachios, shelled, chopped

Cream the Butter and Sugar:
In a large bowl, beat the softened butter and powdered sugar until light and fluffy, about 2-3 minutes. Add the vanilla extract and mix until combined.

Add the Flour and Salt:
Gradually add the flour and salt to the butter mixture, mixing until just combined.

Fold in the Cranberries and Pistachios:
Gently fold in the chopped dried cranberries and pistachios until evenly distributed throughout the dough.

Shape the Dough:
Divide the dough in half and shape each portion into a log about 2" in diameter. Wrap each log tightly in plastic wrap and refrigerate for at least 1 hour, or until firm.

Preheat and Slice:
Preheat the oven to 350°F (180°C/160°C fan, Gas Mark 4). Line a baking sheet with parchment paper. Remove the dough logs from the refrigerator and slice them into ¼" thick rounds.

Bake the Cookies:
Place the cookies on the prepared baking sheet, about 1" apart. Bake for 12-15 minutes, or until the edges are lightly golden.

Cool and Serve:
Let the cookies cool on the baking sheet for a few minutes, then transfer them to a wire rack to cool completely.