Mediterranean Pistachio Cranberry Cookies

Mediterranean Pistachio &Cranberry CookiesIngredients (makes ~24 cookies):1 cup (225 g) unsalted butter, softened3/4 cup (150 g) granulated sugar1/4 cup (50 g) brown sugar1 large egg1 tsp vanilla extract2 cups (250 g) all-purpose flour1/2 tsp baking soda1/4 tsp salt3/4 cup shelled pistachios (lightly toasted, roughly chopped)3/4 cup dried cranberries (unsweetened or lightly sweetened)Optional: zest of 1 orange (adds a Mediterranean citrus touch)Instructions:Preheat oven to 175°C (350°F). Line a baking tray with parchment paper.Cream butter & sugar: In a large bowl, beat butter, granulated sugar, and brown sugar until light and fluffy (2–3 minutes).Add wet ingredients: Beat in the egg and vanilla extract until combined.Mix dry ingredients: In another bowl, whisk flour, baking soda, salt, and orange zest (if using).Combine: Gradually add the dry mix to the butter mixture, stirring until just combined.Fold in nuts & fruit: Stir in pistachios and cranberries.Shape cookies: Scoop tablespoons of dough onto the baking tray, spacing about 2 inches apart.Bake: 10–12 minutes, until edges are golden but centers are still soft.Cool: Let cool on the tray for 5 minutes, then transfer to a wire rack. Serving Ideas:Pair with mint tea or espresso for a true Mediterranean vibe.Drizzle with white chocolate for extra sweetness.Store in an airtight container for up to 1 week.