1/4 teaspoon salt to balance the flavors
2 cups all-purpose flour for the base
1/2 cup dried cranberries, chopped for a tart twist
1/2 cup shelled pistachios, chopped for a nutty crunch
1 tablespoon of orange zest (optional) for a citrusy lift
Preparation:
Preheat your oven to 350°F (175°C) and get a baking sheet ready with parchment paper.
Cream the softened butter and sugar in a large bowl until it’s light and fluffy.
Mix in the vanilla extract and salt.
Gradually add in the flour, beating until a cohesive dough forms.
Gently fold in the cranberries and pistachios, and orange zest if you’re using it.
On a floured surface, roll the dough to about 1/4 inch thickness.
Continued on next page (page 3)
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