• Whisk flour, salt and cardamom in a bowl and set aside
• Add soft butter and sugar to mixer and mix until well incorporated
• Add vanilla, egg yolk, honey and zest of orange (see instructions above)
• Add flour mixture in thirds mixing well between additions
• Remove dough from mixer and separate evenly into two balls, then shape and roll each ball into a 9" log
• Wrap each log in parchment paper, making sure it's as air tight as you can get it, place in a airtight glass container with lid and put in the fridge for two hours (or wrap in plastic, I just hate using plastic). If you only want to cook half a batch you can freeze dough for up to a month.
• Chop pistachios
• After dough has chilled for two hours, preheat oven to 350 degrees and cover a cookie sheet with parchment
• Remove one log at a time from the refrigerator, unwrap and slice into 15 rounds
• Use both of your palms to roll each slice into a ball and dip one half of ball into chopped pistachios, repeat with all the dough and set cookies on cookie sheet with 2" space on all sides
• Place in the oven and bake for 8 minutes, remove from oven and use the round end of a wooden spoon (or what ever works to create the 'thumbprint' in each cookie). Return the cookies to the oven and bake for five more minutes.
• When cookies are done remove from oven and just slide the parchment paper and cookies onto a cooling rack

While cookies cool, start cranberry filling:

• Zest orange and set zest aside
• Juice oranges and add 1/2 cup juice to a small sauce pan
• Add cranberries and bring to a boil
• Turn heat down to a simmer, add zest and sugar stirring frequently for 5 minutes
• Turn off heat and allow to thicken
• Use a small spoon to add cranberry filling to each thumbprint, serve warm or cool