CRANBERRY PISTACHIO COOKIE DOUGH

• Into a bowl, sift flour (3¼cup,465grams), salt (1/8teaspoon), cinnamon, or cardamom (¾ teaspoon) and set aside.
• In a mixing bowl, on medium-high speed, cream room-temperature butter (2 sticks, 226 grams) and powdered sugar (1 cup,130grams) or granulated sugar (2/3 cup,130grams). Beat until pale in color and fluffy, about 5 minutes.
• Beat in eggs (2 large eggs), one egg at a time, and scrape down the bowl. Add orange zest (1 tablespoon) and Vanilla Extract (1 ½ teaspoon).
• On low speed, add the flour mixture in 3 additions. Lastly, stir in dried cranberries (3/4 cup, 105grams) and roughly chopped pistachios (3/4cup, 95 grams).
• Divide cookie dough into four portions. Shape each piece of cookie dough into a log, about 1½inches to 1¾ inches in diameter. Wrap each cookie log in food wrap. Place cookie logs into a freezer-safe container or a Ziploc bag. Chill logs for about 2 hours, or until firm, or freeze them for about 1 hour, until firm.
• Preheat oven to 350F.
• Take cookie logs out of the food wrap. With a sharp knife slice cookie logs into about ¼-inch thick rounds. Transfer cookies onto a baking sheet lined with parchment and bake for 10-12 minutes, just until the edges get slightly golden.
• Let cookies cool on a baking sheet for a couple of minutes, then transfer them onto a cooling rack to cool completely. Store cookies in an airtight container at room temperature for up to 10 days or freeze for up to 3 months.