Cranberry & Pistachio Shortbread Cookies

Ingredients
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1 cup unsalted butter, softened
⅔ cup sugar
1 Tablespoon orange juice (from orange after zesting)
½ teaspoon vanilla
2 ⅓ cup flour
¼ teaaspoon salt
zest of one medium orange
¾ cup pistachios, roughly chopped
¾ cup dried cranberries, roughly chopped


Instructions:
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Place softened butter and sugar in large mixing bowl. Beat using an electric mixer until smooth and creamy, about two minutes
Add the orange juice and vanilla, beat until combined
Mix in flour, salt and orange zest on low speed until combined
Fold pistachios and dried cranberries using a rubber spatula
Transfer dough to a lightly floured counter, shape dough into a 2-2½ inch thick log. ( I make two logs)
Place logs on parchment paper or plastic wrap. Roll up tightly and twist the ends to seal.
Freeze for at least 30 minutes or refrigerate for 4 hours. The dough should be firm to the touch
Preheat oven to 350 F

Line baking sheet with parchment paper
Remove the parchment paper from the log. Using a sharp knife, slice the dough into 1/4 inch thick slices
Place cookies on the baking sheet 1 inch apart and bake for 10-15 minutes until the edges start turning golden brown. (don't brown too much)
let the cookies cool on the baking sheet. (this allows to cook further), then transfer to a cooling rack to 

cool completely.

Notes:

Made for 2024 cookie party. These are easy and very good. A bit expensive when you are making a lot as the pistachios are pricey.