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Posted: December 04, 2012

Recipe: Cranberry Pistachio Icebox Cookies


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            Recipe: Cranberry Pistachio Icebox Cookies
Cranberry Pistachio Icebox Cookies: Fruit and nuts make easy variations for icebox cookies. You can substitute your favorites, such as mango and macadamia or cherry and pecan. Get the recipe here.

By Staff

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.


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