1. Cream the Butter and Sugar
Place the softened butter and sugar in a large mixing bowl.
Beat for 2–3 minutes, until light and creamy.
2. Add the Egg and Vanilla
Beat in the egg until fully incorporated.
Add the vanilla extract and mix again.
3. Combine the Dry Ingredients
In a separate bowl, whisk together the flour, baking powder, salt, and cinnamon if using.
Gradually add the dry ingredients to the butter mixture, mixing just until a soft dough forms.
4. Add the Pistachios and Cranberries
Fold in the chopped pistachios and dried cranberries.
Mix gently so the nuts and fruit are evenly distributed throughout the dough.
5. Shape the Dough
Divide the dough into two portions.
Place each portion on a sheet of plastic wrap or parchment paper and shape it into a firm log about 2 inches in diameter.
Wrap tightly and gently roll the logs to make them as even as possible.
6. Chill
Refrigerate the dough logs for at least 2 hours, or until firm.
For an even more convenient make-ahead option, you can chill them overnight.
7. Slice the Cookies
Preheat the oven to 350°F (175°C).
Unwrap the chilled dough and use a sharp knife to cut it into slices approximately ¼–½ inch thick.
Arrange the slices on parchment-lined baking sheets, leaving a little space between each cookie.
8. Bake
Bake for approximately 10–14 minutes, or until the edges are lightly golden.
The centers should remain fairly pale and tender.
9. Cool
Allow the cookies to cool on the baking sheet for about 5 minutes.
Then carefully transfer them to a wire rack to cool completely.
10. Serve
Once cooled, serve these buttery Michigan Rocks with coffee, tea, or a glass of cold milk.
Store them in an airtight container at room temperature for several days.
Tip: Toasting the pistachios for a few minutes before adding them to the dough brings out even more of their nutty flavor.
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