Ingredients
1 cup unsalted butter, softened1-1/2 cups confectioners’ sugar1 large egg, room temperature4 teaspoons grated orange zest2-1/4 cups all-purpose flour1 teaspoon baking soda1 teaspoon cream of tartar1-1/2 cups chopped dried cherries or cranberries1/2 cup chopped pistachios8 ounces white baking chocolate, melted
Preparation
In a large bowl, cream butter and confectioners’ sugar until light and fluffy. Beat in egg and orange zest. In another bowl, whisk flour, baking soda and cream of tartar; gradually beat into creamed mixture. Stir in cherries and pistachios.
Divide dough in half ; shape each into an 11-in.-long roll. Wrap and refrigerate at least 2 hours or until firm.
Preheat oven to 375°. Unwrap and cut dough crosswise into 1/2-in. slices. Place 2 in. apart on ungreased baking sheets. Bake 8-10 minutes or until edges are light golden brown. Remove from pans to wire racks to cool completely. Frost cookies with melted white chocolate; let stand until set.
To make ahead: Dough can be made up to 2 days in advance. Wrap securely in waxed paper and place in an airtight container. Store in the refrigerator.
