April 8th, 2012
Recipe Developed by Paula Bowman
Preheat oven to 325Fº. Line 2 rimmed sheet pans with parchment paper or silicone baking mats and set aside.
In a large bowl, using an electric mixer, cream butter, sugar, salt and vanilla together until pale and fluffy, about 2 minutes. Turn mixer off, add flour all at once and mix on low speed until dough is soft and starts to come together.
Add-in pistachios and cranberries to end of step 2 and mix well. Form dough into balls, each about 1-tablespoon in size and transfer to prepared pans. Chill in refrigerator until firm, about 20 minutes. Bake until pale golden brown, about 20-23 minutes. Transfer to wire rack and cool. Dust cookies with icing sugar once cooled.