• 1 egg, at room temperature and beaten with a fork
• 1 1⁄2 c. dried sweetened cranberries, coarsely chopped if very large
• 1⁄4 c. chopped pistachios for garnish, optional
Preheat oven to 350 degrees and line baking sheets with parchment paper. In a food processor fitted with a metal blade, combine sugar, sage, orange zest, baking powder and salt, and process until sage is chopped into very fine flecks, about 1 minute. Add 1 cup flour, pulsing until partially incorporated. Sprinkle butter over the mixture and pulse just until only fine bits of butter are visible. Drizzle egg over the dough and pulse until incorporated, stopping and stirring several times to lift and fold in the dough on the bottom.
As soon as the dough begins to come together, turn it out onto a lightly floured work surface. Sprinkle remaining 1 cup flour over dough and knead until flour is incorporated. Sprinkle cranberries over dough and knead just until the dough is thoroughly mixed. (If dough is very soft, wrap in wax paper or parchment paper and refrigerate for about 10 minutes until dough is firmer and easier to handle.)