Pistachio Cranberry Icebox Cookies

By cmschnettler

Ingredients

• 3/4 cup unsalted butter, softened
• 1/3 granulated sugar
• 1/2 teaspoon ground cinnamon
• 1/2 teaspoon orange zest
• 1/4 teaspoon salt
• 1 1/2 cups all-purpose flour
• 1/2 finely chopped pistachio nuts
• 1/3 cup snipped dried cranberries

Details

Servings 60
Adapted from recipe.com

Preparation

Step 1

1. In a large mixing bowl, beat the butter with an electric mixer on medium to high speed for 30 seconds. Add the sugar, cinnamon, orange zest and salt. Beat about 3 minutes or until light and fluffy, scraping sides of bowl occasionally. Reduce speed to low. Gradually beat in flour, 1/2 cup at a time, switching to a wooden spoon if necessary. Stir in pistachio nuts and cranberries; use hands to knead dough until smooth. 2. Divide dough in half. On waxed paper, shape each half into an 8 1/2-inch-long log (about 1 1/2 inches across). Lift and smooth the waxed paper to help shape the logs. Wrap each log in plastic wrap or waxed paper. Chill about 2 hours or until dough is firm enough to slice. 3. Cut logs into 1/4-inch-thick slices. Rotate log while cutting to prevent flattening. (If dough gets too soft to slice, freeze briefly until it is firm enough to slice.) Place slices 1 inch apart on cookie sheets lined with parchment paper. 4. Bake in a 350 degrees oven for 10 to 12 minutes or until edges are firm and just starting to brown. Cool on cookie sheets for 1 minute. Transfer cookies to wire racks.