Ingredients:
1 cup unsalted butter (softened)
½ cup powdered sugar
2 egg yolks
2 cups all-purpose flour
¼ cup cornflour (cornstarch)
½ tsp vanilla extract
¼ tsp salt
½ cup dried cranberries (chopped)
½ cup pistachios (chopped)
Instructions:
In a large bowl, cream softened butter and powdered sugar until light and fluffy.
Add egg yolks and vanilla extract. Mix well.
Sift in all-purpose flour, cornflour, and salt. Stir to form a smooth dough.
Fold in chopped cranberries and pistachios.
Roll dough into a log, wrap in plastic wrap, and refrigerate for 30–40 minutes until firm.
Slice into ½-inch thick rounds and place on a parchment-lined baking tray.
Bake in a preheated oven at 170°C (340°F) for 15–18 minutes or until edges turn light golden.
Cool completely on a rack before serving or storing.
Tip:
For richer flavor, lightly toast the pistachios before adding them.
