1 1/2 cups flour
1/4 cup cornstarch
1/2 teaspoon baking powder
2 eggs
3/4 cup sugar
1 tablespoon vanilla extract
1 teaspoon lemon juice
1/8 teaspoon salt
1/2 cup shelled white pistachios
1/2 cup dried cranberries

Heat oven to 350°F. Stir together flour, cornstarch and baking powder. LIne baking sheets with parchment paper or spray with nonstick cooking spray. Blend together eggs, sugar, vanilla. lemon juice and salt till smooth. Add dry ingredients in 3 additions, mixing just till incorporated. Stir in pistachios and cranberries. Divide dough in half. Place each half on prepared baking sheet and shape into 10x3 inch rectangles. Bake 12-14 minutes till toothpick inserted in centers comes out clean. Tops should not be browned. Cool on baking sheet 10 minutes. Cut each rectangle into 12 slices. Place, cut sides down, back onto baking sheet. Bake 11-13 minutes till crisp. Remove from sheet and cool on rack.