Cran-stachio Icebox Cookies

Long time no see!!! Want to know something nuts, pun intended? I took a few of these cookies for a treat on the way to my son's basketball camp and I never had the chance to eat it because my daughter finished it off first. When you're done making these treats make sure you eat some before your kids finish off the whole batch.
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Cran-stachio Icebox Cookies
 Makes: 60 cookies
Ingredients:
3/4  cup unsalted butter, softened
1/3  granulated sugar
1/2  teaspoon ground cinnamon
1/2  teaspoon orange zest
1/4  teaspoon salt
1 1/2  cups all-purpose flour
1/2  finely chopped pistachio nuts
1/3  cup snipped dried cranberries

directions
1.In a large mixing bowl, beat the butter with an electric mixer on medium to high speed for 30 seconds. Add the sugar, cinnamon, orange zest and salt. Beat about 3 minutes or until pale and fluffy, scraping sides of bowl occasionally. Reduce speed to low. Beat in as much of the flour as you can, 1/2 cup at a time, with the mixer. Using a wooden spoon, stir in any remaining flour. Stir in pistachio nuts and cranberries. Using your hands, knead dough until smooth. Divide dough in half.
2.On waxed paper, shape each half into an 8 1/2-inch-long log (about 1 1/2 inches across). Lift and smooth the waxed paper to help shape the logs. Wrap each log in plastic wrap or waxed paper. Chill about 2 hours or until dough is firm enough to slice.
3.Cut logs into 1/4-inch-thick slices. Rotate roll while cutting to prevent flattening. (If dough log gets too soft to slice, freeze briefly until it is firm enough to slice.) Place slices 1 inch apart on prepared cookie sheets.
4.Bake in a 350 degrees oven for 10 to 12 minutes or until edges are firm and just starting to brown. Cool on cookie sheets for 1 minute. Transfer cookies to wire racks; cool.