Pistachio & Cranberry Cookies

Cream together the butter, sugar and vanilla extract until well combined.
Stir in the flour until a dough begins to form.
Add the pistachios and cranberries and mix until evenly distributed throughout the dough.
Divide the dough into two equal portions and roll each into a log approximately 5cm in diameter.
Wrap in cling film and chill for 1 hour until firm.
Preheat the oven to 180°C (160°C fan) and line a baking tray with baking parchment.
Slice the dough logs into rounds approximately 1cm thick.
Arrange on the baking tray, leaving a little space between each cookie.
Bake for 12-15 minutes until lightly golden around the edges.
Leave to cool on the tray before transferring to a wire rack.