Instructions

• Add softened butter and sugar to a large bowl and cream together using a handmixer on medium speed until fluffy and creamy, about 1-2 minutes. Add in the vanilla and orange zest and beat until combined.
• Add in the all purpose flour and salt and beat until fully incorporated. Stir in the cranberries and pistachios.
• Form the dough into two 6 inch logs and wrap tightly with plastic wrap. Refrigerate for at least hour hour or up to overnight.
• Preheat your oven to 350 ℉ and line 2 baking sheets with silicon baking mats or parchment paper.
• Cut the cookie dough into ½ inch slices and place on the prepared baking sheets 2 inches apart. Bake the cookies for 10-12 minutes (rotating the pans half way through) or until the edges are lightly golden.
• Allow the cookies to cool on the baking sheets for 5 minutes before transferring to a wire rack to cool completely. Store the cookies in an airtight container for up to 2 weeks.