| 1 | Lightly grease baking sheet. |
| 2 | In large bowl, combine flour, sugar, baking powder, and salt. |
| 3 | With pastry blender or 2 knives, cut butter into flour mixture until mixture resembles coarse crumbs. |
| 4 | Mix in eggs, one at a time, until well blended and stiff dough forms. |
| 5 | Add vanilla extract. |
| 6 | Stir in pistachios and cranberries, being careful not to overmix. |
| 7 | On greased baking sheet, divide dough in half; shape each half into a 12 by 2 inch log. |
| 8 | Cover with plastic wrap; refrigerate logs at least 30 minutes. |
| 9 | Heat oven to 375°F. |
| 10 | Remove plastic wrap from logs. |
| 11 | Bake 20 to 25 minutes or until edges start to brown. |
| 12 | Cool logs on baking sheet 10 minutes. |
| 13 | Reduce oven temperature to 325°F. |
| 14 | Transfer logs to cutting board and cut crosswise diagonally into ?inch-thick slices. |
| 15 | On same baking sheet, place slices, cut sides down, in single layer. |
| 16 | Bake slices 20 to 25 minutes, turning once, until light golden brown on both sides. |
| 17 | Cool completely on wire rack; store in airtight containers. |
| 18 | Country living/sept/94 scanned & fixed by di pahl & |
