Cranberry-Pistachio Thumbprint Cookies

Directions

• Preheat oven to 350°. Cream butter and sugars until light and fluffy. Beat in egg yolk and orange zest. Gradually beat in flour. Stir in 1 cup cranberries and 3/4 cup pistachios.
• Shape dough into 1-in. balls. Place 2 in. apart on ungreased baking sheets. Press a deep indentation in center of each with the end of a wooden spoon handle. Bake until edges are light brown, 9-11 minutes. Remove from pans to wire racks to cool completely.
• Meanwhile, in a small saucepan, bring cream just to a boil. Pour over baking chips; stir with a whisk until smooth. Cool to room temperature, stirring occasionally. Refrigerate, covered, until thickened.
• Spoon cream mixture onto cookies; sprinkle with remaining pistachios and cranberries. Refrigerate leftovers.
• 
  Freeze option: Freeze undecorated cookies in freezer containers. To use, thaw cookies in covered containers; decorate as directed.