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Place cranberries in a medium bowl and cover with hot water. Soak for 15 minutes, then drain and set aside.
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.