Cherry Pistachio Nut Cookies

1/2 cup (1 stick) unsalted butter, at room temperature
1/2 cup plus 2 tablespoons sugar
1 teaspoon pure vanilla extract
1/4 teaspoon ground cinnamon
1/4 teaspoon fine sea salt
1 large egg
1 1/4 cups all-purpose flour

1 package instant pistachio pudding mix
1/2 cup dried cherries, coarsely chopped
1/4 cup slivered almonds, toasted
1/4 cup pine pistachios, toasted

In a large bowl, beat the butter, sugar, vanilla, cinnamon, and salt with an electric mixer until light and fluffy, about 2 minutes. Beat in the egg. Stir in the flour and pudding mix until just blended. Mix in the cherries, almonds, and pstachios.

Transfer the dough to a sheet of plastic wrap and shape into a log, about 12-inches long and 1 1/2-inches in diameter. Wrap the dough in the plastic and refrigerate for 2 hours.

Preheat the oven to 350 degrees F. Line 2 heavy baking sheets with parchment paper.
Cut the dough log crosswise into 1/4 to 1/2 inch-thick slices. Transfer the cookies to the prepared baking sheets, spacing evenly apart. Bake until the cookies are golden around the edges, about 13 minutes. Transfer the cookies to a wire rack to cool completely.

You can ice the cookies once cooled with 1 3/4 cups confectioners' sugar and
5 to 7 tablespoons cream or milk.