Cranberry Pistachio Shortbread Cookies

1. In the bowl of a stand mixer fitted with the paddle attachment, cream the butter and sugar on high speed until light and fluffy.
2. Reduce the mixer's speed to lowest and add the flour, salt, and zest; mix until combined. Stir in the cranberries and pistachios with a silicone spatula.
3. Remove the dough from the bowl, divide in half, and roll each half in between two parchment papers to approximately 1/4 inch thickness. Place the rolled sheets of dough into the refrigerator for at least 30 minutes.
4. Preheat oven to 320° F.
5. Once the dough has chilled, cut out desired shapes with cookie cutters and bake on the middle rack for 15-18 minutes until the tops and edges of the cookies look set.
6. Allow the baked cookies to cool to room temperature before transferring to wire rack. Pro-tip: cookies can be baked on same parchment paper that you rolled them on. I prefer to bake on mesh/perforated baking mats for best result and flat bottoms by peeling off top parchment, flipping the sheet of dough onto mesh mat and then removing the second parchment paper.