**Cold butter** is essential for achieving a crumbly texture. Use unsalted butter for better flavor control.
### **2. Dried Blueberries: A Tangy and Sweet Touch**
The blueberries provide a **flavor contrast** that cuts through the richness of the butter. If you want more juiciness, soak them in orange juice for 10 minutes before using.
### **3. Pistachios: Crunchy and Elegant**
Roasted pistachios add **depth and a salty touch**. Plus, their green color makes them visually appealing.
### **4. White Chocolate: Smoothness and Elegance**
Good-quality white chocolate (with at least 30% cocoa butter) provides **creaminess without being cloying**.
## **Step-by-Step Recipe**
### **📝 Ingredients (24 cookies)**
– **200 g** pastry flour
– **120 g** cold butter, cubed
– **60 g** powdered sugar
– **1 tsp** vanilla extract
– **50 g** dried cranberries
– **50 g** chopped pistachios
– **50 g** chopped white chocolate
– **1 pinch** of salt
### **🍪 Instructions**
1. **Dry Mixture:** In a bowl, sift together the flour, powdered sugar, and salt.
2. **Add Butter:** Add the cold butter and mix until a sandy texture forms.
3. **Add Toppings:** Add cranberries, pistachios, and white chocolate.
4. **Chill Dough:** Shape into a disc, wrap in plastic wrap, and refrigerate for 30 minutes.
5. **Bake:** Roll out (1 cm thick), cut into molds, and bake at **180°C (350°F) for 12-15 minutes** (until golden brown).
6. **Cool:** Let rest for 5 minutes before transferring to a wire rack.
## **📌 Pro Tips**
✅ **For extra flavor:** Add 1 teaspoon of lemon or orange zest.
✅ **Storage:** Store in an airtight container for up to **1 week**.
✅ **Perfect gift:** Wrap them in a nice box with baking paper.
## **Frequently Asked Questions (FAQ)**
