Cherry Pistachio Cookies

Directions

1. In a large bowl, cream butter and confectioners' sugar until light and fluffy. Beat in egg and orange zest. In another bowl, whisk flour, baking soda and cream of tartar; gradually beat into creamed mixture. Stir in cherries and pistachios.
2. Divide dough in half ; shape each into an 11-in.-long roll. Wrap and refrigerate at least 2 hours or until firm.
3. Preheat oven to 375°. Unwrap and cut dough crosswise into 1/2-in. slices. Place 2 in. apart on ungreased baking sheets. Bake 8-10 minutes or until edges are light golden brown. Remove from pans to wire racks to cool completely. Frost cookies with melted white chocolate; let stand until set.
4. To make ahead: Dough can be made up to 2 days in advance. Wrap securely in waxed paper and place in an airtight container. Store in the refrigerator.