Ginger Cranberry Pistachio Shortbread Cookies

0 Preheat oven to 325 F and line a cookie sheet with parchment paper.
1 In a large bowl, combine flour, sugar, and salt. Add flour mixture, butter, and ginger to a food processor or blender and pulse until all ingredients are combined. Add in almond extract, vanilla, and cranberry juice and pulse until mixture is crumbly. Be sure not to overmix.
2 Add ingredients back to bowl and fold in pistachios and cranberries.
3 Transfer cookie dough onto a floured surface. Knead and roll dough into a log. Cover with plastic wrap and refrigerate for approximately one hour.
4 After about an hour, slice cookies and arrange on cookie sheet.
5 Bake for 14-16 minutes or until bottom and edges are lightly golden.
6 Cool on wire rack and enjoy!