Cranberry Pistachio Shortbread Cookies

Ingredients

Base Dough:

• Unsalted butter (softened): 226 g (1 cup)

• Powdered sugar: 60 g (½ cup)

• All-purpose flour: 240 g (2 cups)

• Salt: ½ tsp (approx. 3 g)

• Vanilla extract: ½ tsp (approx. 2.5 ml)

Add-ins:

• Dried cranberries (chopped): 60 g (½ cup)

• Pistachios (chopped): 60 g (½ cup)

Step-by-Step Instructions

see continuation on next page