| | Directions | | In a bowl, cream butter and sugar. Add eggs, one at a time, beating well after each addition. Stir in extracts. Combine flour, baking powder and salt; gradually add to creamed mixture and mix well (dough will be sticky). Stir in cranberries, pistachios and orange peel. Chill for 30 minutes. Divide dough in half. On a floured surface, shape each half into a loaf 1-1/2 to 2-in. diameter. Place on an ungreased baking sheet. Bake at 350° for 30-35 minutes. Cool for 5 minutes. Cut diagonally into 3/4-in. thick slices. Place slices, cut side down, on an ungreased baking sheet. Bake for 9-10 minutes. Turn slices over. Bake 10 minutes more or until golden brown. Cool on wire rack. Store in an airtight container. |
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| Ingredients | | - |  | 1/2 cup butter, softened |
| - | | 1 cup Sugar |
| - | | 3 Eggs |
| - | | 2 teaspoons vanilla extract |
| - | | 1 teaspoon orange extract |
| - | | 3 cups all-purpose flour |
| - | | 2 teaspoons baking powder |
| - | | 1/2 teaspoon Salt |
| - | | 2/3 cup dried cranberries, coarsely chopped |
| - | | 2/3 cup pistachios, coarsely chopped |
| - | | 2 tablespoons grated orange peel |
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