Cranberry Pistachio Shortbread Cookies

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—don’t overwork the dough.
3. Fold in the festive bits
   Stir in chopped cranberries and pistachios until evenly distributed.
4. Shape the dough
   Lay parchment paper or plastic wrap on your counter. Transfer dough onto it and gently knead until it comes together. Shape into a log about 2 inches in diameter.
5. Wrap and chill
   Roll up the parchment or wrap tightly around the dough, twisting the ends to seal. Chill in the refrigerator for at least 1 hour, or until firm.
6. Slice and bake
   Preheat oven to 325°F (160°C). Line two baking sheets with parchment paper. Unwrap the chilled dough and slice into 1/4-inch rounds. Place cookies 2 inches apart on the baking sheets.
7. Bake to golden perfection
   Bake for 14–16 minutes, or until the edges are just turning golden. Let cool slightly before enjoying.

These cookies are perfect for gifting, sharing, or simply savoring with a cup of tea on a chilly afternoon. Want to make them even more special? Dip half in melted white chocolate and sprinkle with crushed pistachios for a bakery-worthy finish.