PISTACHIO CRANBERRY COOKIES

PISTACHIO CRANBERRY COOKIES image

Number Of Ingredients 11

1 1/2 cups flour
1/2 tsp cinnamon
1/4 tsp salt - don't use if the pistachios are salted
3/4 cup butter softened
1/4 cup plus 2 Tbsp granulated sugar
1/2 tsp finely grated orange zest
1/2 cup shelled, lightly chopped pistachios
1/3 cup dried cranberries
1 large egg, lightly beaten
1/2 cup decorative sugar (coarse)
Wax paper and parchment paper

Steps:

Stir together flour, cinnamon and salt in a bowl. Beat together butter, granulated sugar and zest in a large bowl with an electric mixer at medium-high speed until pale and fluffy, about 3 minutes. Reduce speed to low and add flour mixture in 3 batches. Mixing until dough just comes together in clumps, then mix in pistachios and crasins. Gather and press dough together to then divide in two. Using a sheet of wax paper as an aid, form each piece of dough into a log abut 1 1/2 inches in diameter. Square off long sides of each log to form a bar, the chill, wrapped in wax paper until very firm, about 2 hours. Preheat oven to 350. Line baking sheets with parchment paper. Brush egg over all four sides of the bar logs but not ends. Roll in decorative sugar and slice in 1/4 inch slices. Bake until edges are pale golden, 15 to 18 minutes total. Cool on wire rack.