Eggless Cranberry-Pistachio "Rock" Cookies

7-ingredient, eggless shortbread-style variation of Michigan Rocks. It yields 12 to 15 rugged, buttery cookies.

Unbalanced

% Daily Values based on a 2,000 calorie diet

Step 1

Prep: Preheat your oven to 325°F (165°C) and line a baking sheet with parchment paper.Wet Mix: Cream the room-temperature butter and powdered sugar together until smooth. Stir in the vanilla extract.Dry Mix: Whisk the flour and salt together in a small bowl, then fold it into the wet mixture until a soft dough forms.Mix-ins: Fold in the chopped pistachios and dried cranberries until they are evenly distributed.Scoop: Drop rounded, lumpy tablespoons of dough onto the baking sheet. Pinch them slightly to create a rugged, rock-like texture.Bake: Bake for 12-14 minutes until the bottoms are lightly golden. They should remain pale on top.Cool: Let them cool completely on the baking sheet so the shortbread structure sets.