Step-by-Step Instructions

1. Prepare Your Ingredients

Begin by preheating your oven to 325°F (160°C). Line two baking sheets with parchment paper or silicone baking mats. Make sure your butter is softened to room temperature, as this helps the dough come together easily.

2. Cream the Butter and Sugar

In a large mixing bowl, use a hand mixer or stand mixer to beat the unsalted butter and powdered sugar together until light and fluffy. This should take about 2–3 minutes. Creaming the butter and sugar creates the perfect base for tender shortbread.

3. Incorporate Dry Ingredients

In a separate bowl, whisk together the all-purpose flour, cornstarch, and salt. Gradually add the dry ingredients to the creamed butter mixture, mixing just until combined. Avoid overmixing, as this can result in tough cookies.

4. Fold in Cranberries and Pistachios

Gently fold the chopped dried cranberries and chopped pistachios into the dough using a spatula. Ensure they’re evenly distributed throughout the mixture.

5. Shape the Dough

Divide the dough into two portions and shape each into a log about 2 inches in diameter. Wrap the logs in plastic wrap and refrigerate for at least 1 hour. Chilling the dough ensures that the cookies hold their shape during baking.

6. Slice and Bake

Once chilled, slice the dough into rounds about 1/4-inch thick and arrange them on the prepared baking sheets, leaving space between each cookie. Bake for 12–15 minutes, or until the edges are just lightly golden. Avoid overbaking to keep the cookies tender.

7. Cool and Decorate

Allow the cookies to cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely. If desired, melt the white chocolate chips in the microwave and drizzle the chocolate over the cookies or dip them halfway for an elegant finish.