Ingredients
1 cup butter, softened1 package (8 ounces) cream cheese, softened1 teaspoon salt1/4 cup heavy whipping cream2-1/2 cups all-purpose flour1 cup dried cranberries, coarsely chopped1 cup finely chopped pistachios1/4 cup sugar1-1/4 teaspoons ground cinnamon1/4 cup butter, melted1-1/3 cups confectioners’ sugar1/2 teaspoon vanilla extract1 to 2 tablespoons water
Preparation
In a large bowl, cream the softened butter, cream cheese and salt until blended; beat in cream. Gradually beat in flour.
Divide dough into four portions. Shape each into a disk; wrap in plastic. Refrigerate for 30 minutes or until easy to handle. In a small bowl, combine the cranberries, pistachios, sugar and cinnamon; set aside.
Working with one portion of dough at a time, roll each into a 12-in. circle on a lightly floured surface. Brush with one fourth of the melted butter. Sprinkle with one fourth of the cranberry mixture, pressing lightly to adhere. Cut dough into 12 wedges. Roll up wedges from the wide ends; place 2 in. apart on greased baking sheets, point side down.
Bake at 325° for 20-25 minutes or until bottoms are browned. Remove from pans to wire racks to cool completely.
In a small bowl, mix the confectioners’ sugar, vanilla and enough water to reach desired consistency. Drizzle over cookies.
