Preparation

• In the bowl of a stand mixer fitted with a paddle attachment, cream the butter, sugar and orange zest on medium speed until light and fluffy, about 3 minutes.
• In a medium bowl, whisk together the flour and cornstarch, then switch the mixer speed to low and stir in the flour mixture until well mixed.
• Fold in the cranberries and pistachios until evenly combined.
• Divide the dough in half and roll each half into a tightly packed log that is 2-inches (5 cm). Wrap well in cling wrap and refrigerate for at least 1 hour to firm but up to 2 days. It also can be frozen at this point for up to 8 weeks.
• When ready to bake, preheat the oven on the convection setting to 300°F (150°C) and line 2 baking sheets with parchment paper.
• Slice the log of dough in ¼ inch (6 mm) thick cookies and arrange on the baking sheets 2 inches (5 cm) apart.
• Bake the cookies for 15-17 minutes, until lightly golden on the edges but still pale on top.
• Let cool completely before storing in an airtight container for up to 1 week.