Pistachio Cranberry Icebox Cookies

These were pretty little cookies that made a nice addition to our holiday tin.  They were not super sweet, but still had a lot of flavor and the red and green from the pistachio and cranberry was obviously very festive.  They were small cookies, but made a lot, so they were worthwhile to add some interest.  They are also very quick, which is quite welcome during holiday cookie-fest!

cranberrypistachio

 

 

 

  • 1 1/2 cups all-purpose flour
  • 1/2 teaspoon cinnamon
  • 1/4 teaspoon salt
  • 1 1/2 sticks (3/4 cup) unsalted butter, softened
  • 1/4 cup plus 2 tablespoons granulated sugar
  • 1/2 teaspoon finely grated fresh orange zest
  • 1/2 cup shelled pistachios (2 1/4 oz; not dyed red)
  • 1/3 cup dried cranberries (1 1/4 oz)

Stir together flour, cinnamon, and salt in a bowl.

Beat together butter, granulated sugar, and zest in a large bowl with an electric mixer at medium-high speed until pale and fluffy, about 3 minutes. Reduce speed to low and add flour mixture in 3 batches, mixing until dough just comes together in clumps, then mix in pistachios and cranberries. Gather and press dough together, then divide into 2 equal pieces. Using a sheet of plastic wrap or wax paper as an aid, form each piece of dough into a log about 1 1/2 inches in diameter. Square off long sides of each log to form a bar, then chill, wrapped in plastic wrap, until very firm, at least 2 hours.

Put oven racks in upper and lower thirds of oven and preheat oven to 350°F. Line 2 large baking sheets with parchment paper.

Cut each bar crosswise into 1/4-inch-thick slices, rotating bar after cutting each slice to help keep square shape. (If dough gets too soft to slice, freeze bars briefly until firm.) Arrange cookies about 1/2 inch apart on lined baking sheets.

Bake cookies, switching position of sheets halfway through baking, until edges are pale golden, 15 to 18 minutes total. Transfer cookies from parchment to racks using a slotted spatula and cool completely.

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