How to make Cranberry Pistachio Cookies shortbread, Soft, Crunchy & Chewy Best cookies recipe ever

@ Nora’s International Cooking Cranberry pistachio cookies, shortbread, for that you need
 2 1/2 cups all purpose flour 370 g 
 10 ounce unsalted butter at room temperature
 One medium egg at room temperature
 137 g pistachio
 137 g cranberries
170 g sugar
Half a teaspoon salt
Half a teaspoon baking powder
One orange zest
2 tablespoons orange juice
1 tablespoon Flour to dust the cranberries
Dough must be refrigerated at least two hours before baking
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