Pistachio Cranberry Icebox Cookies

Step 1: In a large mixing bowl, beat the butter with an electric mixer on medium to high speed for 30 seconds.

Step 2: Add the sugar, cinnamon, orange zest and salt, if using. Beat about 3 minutes or until light and fluffy, scraping sides of bowl occasionally.

Step 3: Reduce speed to low. Gradually beat in flour, 1/2 cup at a time, switching to a wooden spoon if necessary.

Step 4: Stir in pistachios and cranberries; use hands to knead dough until smooth.

Step 5: Divide dough in half. On waxed paper, shape each half into an 8 1/2-inch log (about 1 1/2 inches across).

Step 6: 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.

Step 7: Preheat oven to 350F.

Step 8: 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 firm enough to slice.)

Step 9: Place slices 1 inch apart on cookie sheets lined with parchment paper.

Step 10: Bake in a 350 degrees oven for 10 to 12 minutes or until edges are firm and just starting to brown.

Step 11: Cool on cookie sheets for 1 minute. Transfer cookies to wire racks to cool completely before moving to a storage container.

Step 12: Yield: approximately 60 cookies