Cranberry Coins

This is a modified version of a cookie that was one of the winners in the Chicago Tribune's 2014 cookie contest. Note: The chilling time for the dough is 4 hours.

• Ready In: 32 mins
• Serves: 1
• Yields: 120 Cookies

Ingredients

• 2 1⁄2 cups flour
• 1 1⁄2 cups sugar
• 1  cup butter, softened
• 1  egg
• 1 1⁄2 teaspoons cinnamon
• 1 1⁄2 teaspoons baking powder
• 1  teaspoon vanilla
• 1⁄2 teaspoon salt
• 1  cup dried cranberries, chopped
• 3⁄4 cup pistachios, chopped
• 1⁄4 cup  decorative sugar (APPROXIMATE)

Directions

1. Heat oven to 350 degrees.
2. Line cookie sheets with parchment paper.
3. Beat all the ingredients (except the cranberries, pistachios and decorative sugar) with mixer at low speed until just mixed. Increase speed to medium; beat 3 minutes, scraping the bowl when necessary. Add cranberries and nuts; mix on low until just combined.
4. Divide dough in half; form into 2 logs about 1 inch in diameter. Wrap each in plastic wrap; refrigerate until firm, about 4 hours.
5. Remove wrap; slice logs crosswise into 1/8-inch thick slices. Sprinkle with decorative sugar; place on parchment paper-lined cookie sheets. Bake until light brown, 10-12 minutes. Transfer cookies to wire racks to cool. Repeat with remaining cookies.