CRANBERRY PISTACHIO ICEBOX COOKIES
Steps:
- Stir together flour, cinnamon and salt. Beat together butter, sugar, and zest at medium high speed till pale and fluffy, about 3 min. Reduce speed to low and add flour mix in 3 batches, mixing until dough just comes together in clumps, then mix in nuts and cranberries. Gather and press dough together, then divide into 2 equal pieces. Using a sheet of plastic or waxed paper form each piece into a log about 1 1/2 inches square. Wrap in plastic wrap and chill until very firm, at least ?? hours (I left overnight). Put oven racks in upper and lower thirds of oven an preheat to 350F. Line 2 baking sheets with parchment paper. Cut bars crosswise into 1/4 inch thick slices, rotating bar after each slice to help keep square shape. If dough gets too soft to slice, freeze briefly until firm again. Arrange cookies about 1/2 inch apart and bake, switching position of sheets halfway through baking, until edges are pale golden, 15 to 18 min total. Transfer cookies from parchment to racks and cool completely.
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