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1 cup (2 sticks / 226g) unsalted butter, softened to room temperature

⅔ cup (80g) powdered sugar

1 teaspoon pure vanilla extract

¼ teaspoon almond extract (optional, but highly recommended for depth)

½ teaspoon salt

2 cups (250g) all-purpose flour, spooned and leveled

⅔ cup (80g) dried cranberries, roughly chopped

⅔ cup (80g) shelled pistachios, roughly chopped (unsalted recommended)

The Step-by-Step Method: The Art of Shortbread
Prep Time: 20 mins | Chill Time: 2 hours | Cook Time: 12-15 mins/batch | Yields: 36 cookies

Step 1: Cream the Butter & Sugar
In a large bowl using a hand mixer or a stand mixer with the paddle attachment, beat the softened butter and powdered sugar together on medium speed for 2-3 minutes. The mixture should be light and fluffy. This step incorporates air and is key for the perfect texture.
Beat in the vanilla extract, almond extract (if using), and salt.