How to Make Cranberry Pistachio Shortbread Cookies

• Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
• Whisk together the all-purpose flour, cornstarch, and a pinch of salt in a medium bowl.
• Beat unsalted butter and granulated sugar in a large mixing bowl until light and fluffy, about 2-3 minutes.
• Mix in the vanilla extract until fully incorporated.
• Gradually add the flour mixture to the butter mixture, mixing until just combined.
• Fold in the dried cranberries and chopped pistachios gently until evenly distributed.
• Shape the dough into a log, about 2 inches in diameter, on a lightly floured surface. Wrap in plastic wrap and chill in the refrigerator for at least 1 hour.
• Slice the chilled dough into ¼-inch thick rounds and place them about 1 inch apart on the prepared baking sheet.
• Bake for 10-12 minutes or until the edges are lightly golden.
• Cool the cookies on the baking sheet for a few minutes before transferring to a wire rack to cool completely.