Instructions
1. Cream the butter and sugar
In a large mixing bowl, beat the softened butter and sugar with an electric mixer until light and fluffy.
2. Add dry ingredients
Reduce mixer speed to low. Add flour, salt, and orange zest. Mix until just combined—avoid overworking the dough.
3. Fold in the festive bits
Stir in chopped cranberries and pistachios until evenly distributed.
4. Shape the dough
Place parchment paper or plastic wrap on the counter. Transfer dough onto it, gently knead until it comes together, and shape into a log about 2 inches in diameter.
5. Wrap and chill
Roll up the parchment or wrap tightly, twisting the ends to seal. Chill for at least 1 hour, or until firm.
6. Slice and bake
Preheat oven to 325°F (160°C). Line baking sheets with parchment paper. Unwrap chilled dough, slice into 1/4-inch rounds, and place cookies 2 inches apart.
7. Bake to golden perfection
Bake for 14–16 minutes, until edges are just turning golden. Cool slightly before serving.
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