1. Make the Dough:

1. In a large bowl, cream butter and powdered sugar until smooth and fluffy (2–3 minutes).
2. Mix in vanilla and almond extract (if using).
3. Gradually add flour and salt, mixing just until combined.
4. Fold in cranberries and pistachios.

2. Chill the Dough:

• Divide the dough in half and shape into 2 logs (~2 inches thick).
• Wrap in plastic wrap and refrigerate for at least 30 minutes (or up to 2 days).

  Tip: For perfectly round cookies, roll logs inside an empty paper towel tube!

3. Slice & Bake:

1. Preheat oven to 350°F (175°C). Line a baking sheet with parchment paper.
2. Slice dough into 1/4-inch rounds and place on the baking sheet about 1 inch apart.
3. Bake for 12–15 minutes, until edges are lightly golden.
4. Cool on a pan for 5 minutes, then transfer to a wire rack to cool completely.