Ingredients

• 2 cups of flour
• 1/4 tsp salt
• 3/4 cup sugar
• 3/4 tsp fresh ground cardamom
• Zest 1/2 orange
• 1 cup of butter (2 sticks), room temperature
• 1/2 cup dried cranberries, chopped
• 1/2 cup roasted and salted pistachios, chopped
• white chocolate
• to finish: 2 tbsp chopped pistachios, 1/4 tsp orange zest, pinch of cardamom, pinch of finishing salt

Instructions

1. In a bowl, add the flour and salt, mix together.
2. In a large mixing bowl, add the sugar, cardamom, and orange zest. Using your fingers, rub the zest into the sugar until the mixture feels like wet sand.
3. Add the butter. Cream together with the sugar until smooth.
4. Add the flour and mix together until smooth. The mixture should hold together when pressed together.
5. Add the cranberries and pistachios and combine until evenly distributed.
6. On a piece of wax paper, roll the dough out into a log about 3 inches wide. Wrap in the paper and place in the fridge for at least an hour and a half. This can also be made to rest overnight.
7. When ready to bake, preheat oven to 350 degrees and line a baking sheet with parchment paper.
8. Slice the cookie dough into 1/2 inch slices. If the cookie breaks, just press the dough back together.
9. Place cookies 2 inches apart and bake for about 12 - 14 minutes.
10. Remove from oven and baking sheet and let cool on a wire rack.
11. Once the cookies are cool, melt your white chocolate and drizzle on the cookie as desired.
12. In a bowl, combine the finishing topping of chopped pistachios, orange zest, cardamom, and salt. Sprinkle over the cookies. Enjoy!