These delicious little seasonal cookies are quick and easy to make and you can either freeze the dough for up to 3 months or freeze after cooking or put them in a lovely  tin and give them as a homemade Christmas gift.

175g butter, softened

85g caster sugar

½ teaspoon vanilla extract

225g plain flour

75g pistachios

75g dried cranberries

Pre-heat oven to 160oC/Gas Mark 4

METHOD:

1. Mix the butter, sugar and vanilla extract with a wooden spoon until creamy. Stir in the flour and then tip in the pistachios and dried cranberries.  Bring the mixture together as a dough, you may need to use your hands at this stage.  Half the dough and shape each half into a log, about 5cm across.  Wrap in cling film and chill for 1 hour.
2. Slice the logs into 1cm thick rounds and place on a baking tray lined with baking parchment.
3. Bake for 10-12 minutes and allow to cool completely on the tray before removing.