Create the Buttery Base: In the bowl of a stand mixer fitted with a paddle attachment (or using an electric hand mixer), cream the softened butter, powdered sugar, and fresh orange zest on medium speed until light and fluffy – about 3 minutes. This step is crucial for achieving that perfect melt-in-your-mouth texture.

② Add the Dry Elements: In a separate bowl, whisk together the all-purpose flour and cornstarch. Switch your mixer to low speed and gradually add the flour mixture to the butter mixture, mixing until just well combined – don’t overmix!

③ Fold in the Magic: Gently fold in the finely chopped dried cranberries and chopped pistachios until they’re evenly distributed throughout the dough. The beautiful red cranberries and green pistachios will create that perfect festive appearance.

④ Shape & Chill: Divide the dough in half and roll each portion into a tight log about 2 inches in diameter and 8 inches long. Wrap each log tightly in plastic wrap and refrigerate for at least 4 hours or up to 2 days. This chilling step is essential for clean slicing.

⑤ Slice & Bake: When ready to bake, preheat your oven to 300°F and line two baking sheets with parchment paper. Using a sharp knife, slice the chilled logs into ¼-inch thick rounds and place them 2 inches apart on the prepared baking sheets. Bake for 15-17 minutes until lightly golden around the edges but still pale on top. Cool completely before storing.