Pistachio Cranberry Cookies

Preheat oven to 350F.  Line 2 large baking sheets with parchment paper.
 
1 1/2 cups flour
1/2 tsp cinnamon
1/4 tsp salt
1 1/2 stick unsalted butter, softened
1 large egg
1/4 cup plus 2 Tbsp sugar
1/2 tsp finely grated fresh orange zest
1/2 cup shelled pistachios, not the red-dye kind!!
1/3 cup dried cranberries

egg white, beaten
decorative coarse sugar

Beat butter, sugar, egg, and orange zest at medium high speed until pale and fluffy.  Stir together flour, cinnamon, and salt in a bowl, then slowly add to butter mixture until dough comes together in clumps.  Add pistachios and cranberries.  Gather and press dough together and divide into 2 equal pieces.  Using wax paper or Saran Wrap, form each piece of dough into a log about 1 1/2 inches in diameter.  Square off long sides of each log to form a bar (you want squarish cookies!), then chill, wrapped, for at least 2 hours.

Remove from wax paper, brush with beaten egg white, and roll in decorative sugar.  Cut each bar into slices and arrange on the baking sheets.  Bake for about 15 minutes or until pale golden.

These are terrific cookies , great with a cup of tea after a spicy dinner - or any time of day, really.