Cranberry and Pistachio Shortbread Cookies

Inspired by David's Cranberry Pistachio Biscuits, these deliciously flaky cookies have become a recent favorite of mine. While the ingredient list is short, they are a bit time consuming to make. But worth it, when I feel like spending the time.

Cranberry and Pistachio Shortbread Cookies

1 cup unsalted raw pistachios (4 ounce package)
1 cup dried cranberries (4 ounce package)
1/2 cup granulated sugar
1 cup (16 tablespoons) unsalted butter, softened
1/2 teaspoon kosher salt
2½ cups all-purpose flour

Toast the pistachios in a shallow pan over low-medium heat until fragrant, about 6 minutes, stirring occasionally.
Chop the cranberries using a heavy knife; chop the pistachios once they have cooled.
Place sugar, softened butter, and salt in the bowl of a stand mixer with the paddle attachment. Mix on medium speed until smooth, about two minutes. Scrape down the bowl and add flour all at once. Mix on low until flour is combined and mixture is crumbly. Increase speed to medium and mix for two more minutes. Use a heavy wooden spoon to stir pistachios and cranberries into the crumbly dough.
Preheat oven to 300 degrees Fahrenheit. Line a baking sheet with parchment paper.

The dough is crumbly, and you'll need to use both hands to press the mixture together to form each cookie into a rough ball. Smash each dough ball into a disc by pressing into the middle with your thumb.

Bake for 23-25 minutes, until bottoms are golden brown. Beware of overbaking: the cookies don't spread much or change color much. You'll know they are done when the bottoms are golden. Remove from oven and allow cookies to rest on the cookie sheet for five minutes, then transfer to a cooling rack. 

I found a similar recipe on this website. The recipe author overcomplicated the process by rolling out the dough and using a cookie cutter, then chilling the dough before baking. I tried that method -- it worked well -- but I later determined those steps to be unnecessary and time-consuming. Simple is better!