Step-by-Step Instructions
1. Cream the Butter and Sugar
In a mixing bowl, beat the softened butter and sugar until light and creamy. Add the extract of your choice.
2. Add the Dry Ingredients
Mix in the flour and salt until a dough forms. It will seem crumbly at first—keep mixing until it comes together.
3. Fold in the Festive Mix-Ins
Stir in chopped cranberries and pistachios, distributing them evenly through the dough.
4. Shape Into Logs
Divide the dough and roll into logs about 1.5–2 inches thick. Wrap tightly in plastic wrap.
5. Chill the Dough
Refrigerate for at least 1–2 hours, or freeze for faster results. Chilling helps the cookies hold their shape.
6. Slice and Bake
Preheat the oven. Slice the chilled dough into even rounds and place on a lined baking sheet.
Bake until the edges are just lightly golden.
7. Cool and Serve
Let the cookies cool on a wire rack before serving. The texture becomes perfectly crisp and buttery once fully cooled.
Optional Enhancements
✨ Dip half the cookie in melted white chocolate
✨ Add a touch of orange or lemon zest for brightness
✨ Sprinkle tops with sparkling sugar before baking
