 | | Directions |
- Cream the butter and sugar together in a mixing bowl.
- Add in the milk, vanilla, salt and flour.
- Mix until blended but don't over beat.
- Stir in the pistachios and cranberries.
- Divide the dough in half to form two logs.
- Roll into and 8 x 1 1/2 inch log.
- Wrap each log in plastic wrap and chill for two hours.
- Slice each log into 18 even slices.
- Bake in a 375° F oven for approximately 12 minutes or until the edges are golden brown.
- Allow to cool completely on a wire rack.
- While cooling, mix powdered sugar, milk and orange extract together until smooth.
- Drizzle each cookie with the powdered sugar frosting.
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Prep Time: 20 minutes
Cook Time: 20 minutes
Container: mixing bowl, cookie sheet
Servings: 18
Serving Size: 2
|  | | Ingredients | | | |
| - | | 1 cup butter - at room temperature |
| - | | 1/2 cup sugar |
| - | | 2 tablespoons milk |
| - | | 1 teaspoon vanilla extract |
| - | | 1/2 teaspoon salt |
| - | | 2 1/2 cups flour |
| - | | 1/2 cup pistachios - chopped fine |
| - | | 3/4 cup cranberries - chopped |
| - | | Powdered Sugar Frosting: |
| - | | 1/2 cup powdered sugar |
| - | | 1 teaspoon milk |
| - | | 1/2 teaspoon orange extract or flavor of choice |
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