Cranberry-Pistachio Thumbprint Cookies

Directions

1. 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.
2. 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.
3. 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.
4. Spoon cream mixture onto cookies; sprinkle with remaining pistachios and cranberries. Refrigerate leftovers.