Cranberry Frosted Pistachio Cookies

Beat together butter and sugar with an electric mixer until fluffy. Beat in milk and vanilla. Scrape down the sides of the bowl, add egg, beat until blended. Add the ground pistachios, beat until smooth.

In a separate bowl, combine the flour, salt, and baking powder. Stir with a whisk. Slowly stir the flour mixture into the pistachio mixture. Cover and refrigerate the dough for at least 2 hours.

Preheat oven to 375ºF. Divide dough in half. On a lightly floured surface, roll half of the dough at a time to 1/4-inch thickness. Use a 2-inch cookie cutter to cut out cookies. Place cookies 1 inch apart on a parchment or silicone-lined baking pan.

Bake for 8–10 minutes or until the edges are lightly browned. Cool the cookies completely on a wire rack.

For the frosting:
In a medium bowl, whisk together confectioners sugar and cream until smooth. Stir in the vanilla extract.

Place cranberries in a food processor and pulse until a thick paste forms. Stir the cranberry paste into the frosting mixture until well blended.

Spread the frosting over the cookies. Allow the cookies to rest until the frosting has set.