Preparation
- In a mixing bowl, cream together the butter and sugar with an electric mixer until light and fluffy.
- Reduce mixer speed to low, then mix in flour, salt, and orange zest until just combined.
- Stir in cranberries and pistachios.
- Place a sheet of parchment paper or cling wrap on counter. Place dough on counter and knead it a bit to come together. Arrange dough on parchment paper/cling wrap in a log shape.
- Roll up parchment paper/cling wrap and twist the ends, taking care to form the log tightly. Chill in fridge until firm, at least 1 hour.
- When ready to bake, preheat oven to 325°F and line two baking sheets with parchment paper.
- Remove dough from fridge and unwrap. Slice into rounds 1/4-inch thick and place on prepared baking sheet 2-inches apart.
- Bake until cookies are set and edges are turning golden, 14-16 minutes. Enjoy!
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