- 3/4 cup dried sweetened cranberries
- 1/2 cup (1 stick) unsalted butter
- 3/4 cup sugar
- 2 eggs
- 2 teaspoons vanilla extract
- 2 1/4 cup all-purpose flour, plus more for shaping dough
- 1 1/2 teaspoon baking powder
- 1/4 teaspoon fine sea salt
- 1 cup shelled pistachios
In a medium bowl, cream butter and sugar at medium-high speed until light and fluffy, about 4 minutes. Add eggs, one a time, and blend until smooth. Add vanilla, flour, baking powder and salt. Mix until just blended. Stir in cranberries and pistachios by hand.
Preheat the oven to 325°F. Divide dough in half. On a lightly floured surface, knead dough a few times, then shape into two long, slightly flattened, logs, about 2 inches wide and 12 to 14 inches long. Place both on a non-stick baking sheet a few inches apart. Bake until just beginning to brown, about 25 minutes.
Let cool for 10 minutes. Use a serrated knife to slice logs on the diagonal into 1/2-inch-thick slices. Place slices on baking sheet, cut-side up, and bake again for 20 minutes, flipping halfway through baking, until golden brown. Let cool completely.
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