1 cup (2 sticks) unsalted butter, softened

½ cup powdered sugar

2 cups all-purpose flour

½ teaspoon salt

½ teaspoon vanilla extract

½ cup dried cranberries, chopped

½ cup pistachios, chopped

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Preheat oven to 325°F (165°C). Line a baking sheet with parchment paper.
Cream butter and powdered sugar together until light and fluffy.
Mix in vanilla extract.
Gradually add flour and salt, mixing until just combined.
Fold in chopped cranberries and pistachios evenly.
Roll dough into a 2-inch diameter log. Wrap in plastic and chill for 15-20 minutes.
Slice into ¼-inch rounds and place 1 inch apart on baking sheet.
Bake 18-22 minutes until edges are lightly golden.
Cool on baking sheet 5 minutes before transferring to wire rack to cool completely.

Substitute dried cherries or blueberries for cranberries.

Use almonds or walnuts instead of pistachios.

Sprinkle coarse sugar on top before baking for extra crunch.

Drizzle melted white chocolate on cooled cookies for sweetness.

Add cinnamon or nutmeg for a warm spice note.