Pistachio Cranberry Icebox Cookies

My version.

• Ready In: 22 mins
• Yields: 36 cookies

Ingredients

• 1⁄4 cup butter, at room temperature
• 1⁄4 cup margarine, at room temperature
• 1⁄2 cup granulated sugar
• 1⁄4 cup brown sugar
• 1  large egg, at room temperature
• 1  teaspoon vanilla extract
• 1⁄2 teaspoon  almond extract
• 1 1⁄2 cups all-purpose flour
• 1⁄2 teaspoon baking soda
• 1⁄2 teaspoon baking powder
• 1  pinch salt
• 1⁄2 cup pistachio nut, shelled and coarsely chopped
• 1⁄2 cup dried cranberries

Directions

1. Cream together: butter, margarine, granulated white sugar and brown sugar.
2. Add egg and vanilla and almond extracts. Beat well.
3. Sift in the flour, baking soda, baking powder and salt. Beat until all are incorporated.
4. Stir in the nuts and dried cranberries.
5. Place dough onto a lightly floured board - divide in two equal parts.
6. Form each half into a square shaped log, about 9" in length. Freeze until hard. Wrap in plastic film until required.
7. TO BAKE: Preheat oven to 350 degrees F. Remove frozen dough from freezer and slice with a sharp knife into 1/4" slices. Bake on a shiny cookie sheet for 12 to 14 minutes until golden.
8. Cool completely on a wire rack.