Prep the basics: Line two baking sheets with parchment. Set butter out to soften until slightly yielding when pressed. Preheat the oven to 325°F (165°C).

Cream the butter and sugars: In a large bowl, beat 1 cup (226 g) unsalted butter with 1/2 cup granulated sugar until smooth and creamy, about 2 minutes. If using, add 1/4 cup powdered sugar for extra tenderness and beat 30 seconds more.

Add flavorings: Mix in 1 1/2 teaspoons vanilla extract and 1/4 teaspoon almond extract (optional). Stir in 1 teaspoon finely grated orange zest if using.

Combine dry ingredients: In a separate bowl, whisk 2 1/4 cups (270 g) all-purpose flour with 1/2 teaspoon kosher salt.

Bring the dough together: Add the dry ingredients to the butter mixture. Mix on low until the dough looks crumbly but starts clumping. Avoid overmixing—stop once no dry flour remains.

Fold in the mix-ins: Gently fold in 3/4 cup chopped dried cranberries and 3/4 cup chopped pistachios. If the pieces are large, give them a quick extra chop so they slice cleanly later.

Shape the dough: Turn the dough onto a sheet of parchment. Press together into a cohesive mass. Shape into two tight logs, each about 1 1/2 inches in diameter. If you like a sparkly edge, roll the logs in turbinado sugar.

Chill: Wrap each log in parchment or plastic. Chill for 45–60 minutes, until firm. For round cookies, rotate the logs every 15 minutes to prevent flat sides.

Slice: Using a sharp knife, slice 1/4-inch thick rounds. If a slice crumbles, just press it back together on the sheet—shortbread is forgiving.

Bake: Arrange cookies 1 inch apart on the prepared sheets. Bake 12–16 minutes, until the edges look set and just turning pale golden. The centers should remain light.

Cool: Let cookies rest on the sheet for 5 minutes, then transfer to a rack to cool completely. They’ll crisp up as they cool.

Optional finish: Melt white chocolate and drizzle over cooled cookies, or dip one half and let set on parchment. A sprinkle of chopped pistachios on the wet chocolate looks great.