Pistachio Cookie Recipe
This recipe was originally published in Gourmet magazine and is featured on the Epicurious website. It is very easy to make and reviewers rate it very favorably.
Prep time: 20 minutes
Chill time: 2 hours
Cook time: 18 minutes
Ready in: 2 hours and 38 minutes
In a large mixing bowl, blend the flour, cinnamon and salt.
In a separate mixing bowl, cream the butter, sugar and orange zest together with an electric mixture. Mix until the sugar mixture is fluffy.
Beat in the dry ingredients in batches on low speed. Mix until a loose, clumpy dough forms.
If using shelled pistachios, remove the shells. Mix the nuts and the cranberries into the cookie dough.
Roll the dough into two logs using plastic wrap or parchment paper. Wrap the logs in plastic wrap and chill the dough in the fridge for at least 2 hours. The dough will keep in the fridge for 3 days and can also be stored in the freezer for up to 1 month.
Shortly before baking, turn on the oven to 350 F. Cover two baking sheets with parchment paper and set them aside.
Beat the egg. Brush the outer part of each log with the egg and roll it in decorative sugar. Slice the logs into 1/4-inch pieces.
Lay the cookies out on the prepared baking sheets. Bake them for 15 to 18 minutes until the edges turn golden.