Pistachio-Cranberry Icebox Cookies

In a large bowl beat butter with a mixer on medium to high 30 seconds. Add the sugar, cinnamon, orange zest, and salt. Beat 3 minutes or until light and fluffy, scraping bowl as needed. Beat in as much flour as you can with the mixer. Stir in any remaining flour. Stir in pistachios and cranberries. If needed, use your hands to knead dough until smooth.

Divide dough in half. Shape each half into an 8 1/2-inch roll. Wrap each in plastic wrap or waxed paper; chill dough until firm enough to slice (about 2 hours).

Preheat oven to 350°F. Line a cookie sheet with parchment paper. Use a serrated knife to cut rolls into 1/4-inch slices.* Place 1 inch apart on prepared cookie sheets.

Bake 10 to 12 minutes or until edges are firm and just starting to brown. Cool on cookie sheet 1 minute. Remove; cool on wire rack.