These tea cookies are buttery, crumbly, and lightly sweet. Crunchy pistachios and chewy dried cranberries give them a festive look. Makes a great food gift for the holidays.
In a medium bowl, using an electric mixer or stand mixer, beat together the butter and ⅓ cup of sugar until very light and fluffy, about 4 minutes. Beat in the vanilla and salt.
Reduce speed to low and beat in the flour and masa harina until dough comes together and is crumbly, but holds a shape when pressed together.
Stir in the pistachios and cranberries until they're evenly distributed.
Scoop out a rounded tablespoon of dough and roll into a 1½-2" ball between your hands. Place on an ungreased cookie sheet. Repeat with the remaining dough.
Bake until pale golden, about 22-25 minutes.
Place confectioners sugar into a shallow bowl. Working with 2-3 cookies at a time, and while they're still warm, roll them in the sugar and set on a cooling rack.
Once cooled to room temperature, Roll the tea cookies a second time in powdered sugar.
Store cookies in an airtight container for 3-5 days at room temperature. If stacking the cookies, separate each layer with a piece of parchment paper to prevent sticking.
Notes
These tea cookies are delicious with a hot cup of tea or coffee.