Red and green flecks of nuts and fruit make these buttery cookies perfect for a holiday cookie exchange or gift box. The recipe comes from the Inn and Spa at Cedar Falls in Logan, Ohio.




  • 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.

  • 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.

  • 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.

  • Bake in a 350° 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.

Nutrition Facts

44 calories; 3 g total fat; 2 g saturated fat; 0 g polyunsaturated fat; 1 g monounsaturated fat; 6 mg cholesterol; 10 mg sodium. 15 mg potassium; 4 g carbohydrates; 0 g fiber; 2 g sugar; 1 g protein; 0 g trans fatty acid; 74 IU vitamin a; 0 mg vitamin c; 0 mg thiamin; 0 mg riboflavin; 0 mg niacin equivalents; 0 mg vitamin b6; 6 mcg folate; 0 mcg vitamin b12; 3 mg calcium; 0 mg iron;