Instructions

1. Beat room temperature butter, powdered sugar and vanilla.
2. Gradually add flour and mix to combine. Do not mix too much. The mixture will look crumbly.
3. Mix in ½ cup chopped cranberries and ½ cup chopped pistachios (see step 6.) Then, knead it just a few times with your hands until mixture come together. Form a disk, wrap with plastic wrap and chill 45-60 minutes.
4. When ready to bake, preheat the oven to 325 F and line baking sheets with parchment paper.
5. Roll out the dough 1/3 inch thick.
6. Sprinkle remaining cranberries and pistachio on top and gently tap with your palms or gently roll with a rolling pin just to form a flat surface. You can skip this step and add all of the cranberries and pistachios in the dough, but this way the cookies will look prettier.
7. Next, using Christmas tree shaped cookie cutter, cut out the cookies. If the edges look crumbly because of the cranberries and pistachios shape it gently with your fingers.
8. Arrange the cookies onto baking sheet leaving at least 1-inch space between.
9. Bake at 325 F until the edges are lightly golden brown (18-20 minutes). They may be crumbly right after baking, but they will become firmer after cooling.