Ingredients:

  • 1 cup (227g) unsalted butter, softened
  • ¾ cup (150g) granulated sugar
  • ½ teaspoon fine sea salt
  • 1 teaspoon pure vanilla extract
  • 2 ¼ cups (280g) all-purpose flour
  • ¾ cup (90g) unsalted pistachios, roughly chopped
  • 1 cup (120g) dried cranberries
  • 2 tablespoons coarse sugar (Turbinado or Demerara) for finishing

Instructions:

  1. Roughly chop pistachios and measure out cranberries. Set aside.
  2. In a mixer, beat the softened butter, sugar, salt, and vanilla until the mixture is pale and fluffy (about 3-4 minutes).
  3. Gradually add the flour to the butter mixture on low speed until just combined. Do not overmix; stop as soon as streaks of flour disappear.
  4. Gently fold in the chopped pistachios and dried cranberries using a spatula until evenly distributed throughout the dough.
  5. Turn the dough out onto a large sheet of plastic wrap. Tightly gather the edges of the wrap to form a uniform, firm log, approximately 1.5 to 2 inches in diameter.
  6. Twist the ends of the plastic wrap to seal and immediately refrigerate the dough log for a minimum of 2 hours until it is firm enough to slice cleanly.
  7. Preheat the oven to 350°F (175°C). Line baking sheets with parchment paper or silicone baking mats.
  8. Remove the chilled log from the fridge, unwrap it, and use a sharp knife to slice the dough into even rounds, about ¼ inch thick.
  9. Lightly brush the tops of the slices with a dab of water or egg wash, and immediately press the tops into the coarse sugar for finishing.
  10. Arrange cookies on the prepared sheets, leaving about 1 inch between each one. Bake for 12–15 minutes, rotating the tray halfway through, until the edges are lightly golden brown.
  11. Let cookies cool on the baking sheet for 5 minutes before carefully transferring them to a wire rack to cool completely.