Cranberry Pistachio Shortbread Cookies

In a large mixing bowl, beat the softened butter and powdered sugar together until the mixture is pale and fluffy, about 2-3 minutes.
Mix in the vanilla extract until well combined, filling the bowl with a gentle aroma.
Sift the all-purpose flour and salt into the bowl to prevent lumps, then gradually fold it into the wet ingredients until the dough starts to come together and feels soft but not sticky.
Gently fold in the chopped cranberries and pistachios, distributing them evenly throughout the dough.
Turn the dough onto a lightly floured surface and knead it a few times to bring it together, then shape it into a flat disk about 1 inch thick.
Wrap the dough in plastic wrap and chill in the refrigerator for at least 30 minutes to firm up, making it easier to roll out.
Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
Remove the dough from the fridge and roll it out onto a lightly floured surface to about ¼ inch thickness.
Cut out cookies using a cookie cutter or a knife into desired shapes, then transfer them onto the prepared baking sheet.
Bake the cookies in the preheated oven for 12-15 minutes, until the edges turn a light golden brown and the aroma fills the kitchen.
Allow the cookies to cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.