Fruit and nuts make easy variations for icebox cookies. You can substitute your favorites, such as mango and macadamia or cherry and pecan.
Hands on: 15 minutes Total time: 15 minutes per batch, plus 2 hours chilling time Makes: About 3 dozen cookies
Ingredients: 1 cup (2 sticks) unsalted butter, softened to room temperature 3/4 cup granulated sugar 2 tablespoons milk 1/2 teaspoon almond extract 2 1/2 cups all-purpose flour 1/2 teaspoon salt 1/4 cup dried cranberries 1/2 cup chopped unsalted pistachios Sanding sugar
Instructions: Using an electric mixer on medium speed, beat the butter and sugar until light and fluffy, about 2 minutes. Add milk and almond extract. Beat until just combined. With mixer on low, gradually add flour, salt, cranberries, and pistachios. Beat until fully combined.
On a clean surface, divide dough into 2 equal pieces. Shape each piece into an 8-inch log, about 2 inches in diameter. Use a knife or bench scraper to form log into a diamond. Wrap diamonds in plastic wrap, and refrigerate until firm, about 2 hours.
Preheat oven to 375 degrees. Sprinkle sanding sugar over each side of the diamond shape. Using a sharp knife, cut into 1/4-inch-thick slices. Transfer cookies to parchment-lined baking sheets, about 1 1/2 inches apart. Bake until edges are golden, 12 to 14 minutes, rotating baking sheets halfway through. Remove from oven; transfer cookies to a wire rack to cool completely.
Per cookie: 108 calories (percent of calories from fat, 51), 1 gram protein, 12 grams carbohydrates, trace fiber, 6 grams fat (3 grams saturated), 14 milligrams cholesterol, 31 milligrams sodium.