1. Cream the Butter and Sugar:

• In a large bowl, using either a hand mixer or a stand mixer fitted with the paddle attachment, beat the 1 cup of softened unsalted butter and the ½ cup of powdered sugar together on medium speed.
• Cream the mixture for about 2-3 minutes, scraping down the sides of the bowl as needed, until it is light in color, fluffy, and completely smooth.

2. Add Vanilla, Salt, and Flour:

• Mix in the ½ teaspoon of vanilla extract and ½ teaspoon of sea salt until just combined.
• Reduce the mixer speed to low. Gradually add the 2 cups of all-purpose flour to the creamed mixture, about half a cup at a time.
• Mix just until a crumbly dough forms and the flour is mostly incorporated. Be very careful not to overmix at this stage; this is key to a tender shortbread texture.

3. Fold in Cranberries and Pistachios:

• Add the ½ cup of chopped dried cranberries and ½ cup of chopped pistachios to the bowl.
• Using a rubber spatula or your clean hands, gently fold and mix the cranberries and pistachios into the crumbly dough until they are evenly distributed. The dough should just hold together when you press it between your fingers.

4. Shape and Chill the Dough:

• Turn the dough out onto a clean work surface.
• Divide the dough in half. Gently press and shape each half into a log that is about 2 inches in diameter.
• Wrap each dough log tightly in plastic wrap or waxed paper.
• Chill the dough logs in the refrigerator for at least 2 hours (or up to 3 days), or in the freezer for about 30-45 minutes, until very firm. This chilling step is crucial for slicing neat cookies and preventing them from spreading too much.

5. Slice and Bake:

• When ready to bake, preheat your oven to 325°F (165°C). Line a large baking sheet with parchment paper.
• Remove one chilled dough log from the refrigerator and unwrap it.
• Using a sharp, thin-bladed knife, slice the chilled dough log into rounds that are about ¼ inch thick.
• Place the cookie rounds on the prepared baking sheet, leaving about 1-2 inches between them.
• Bake for 12-15 minutes. The cookies are done when the edges are just beginning to turn a very light golden brown. The centers should still be pale. Be careful not to overbake, as shortbread should not be deeply colored.
• Repeat slicing and baking with the second dough log.

6. Cool, Optional Drizzle, and Serve:

• Let the baked cookies cool on the baking sheet for about 5 minutes. This allows them to firm up slightly before you move them.
• Carefully transfer the cookies to a wire cooling rack to cool completely.
• Optional Drizzle: If desired, melt the white chocolate in a small microwave-safe bowl in short bursts until smooth. Drizzle the melted white chocolate over the completely cooled cookies. Let the drizzle set.
• Serve the Cranberry Pistachio Shortbread Cookies plain or with the white chocolate drizzle. Enjoy!