Cranberry Pistachio Icebox Cookies
A simple sugar cookie studded with red cranberries and green pistachios, perfect for the holiday! This recipe comes to us from Liz The Chef.
Ingredients
- 1½ cups all-purpose flour
- ¼ teaspoon kosher salt
- ½ teaspoon of Cinnamon
- 1½ sticks unsalted butter at room temperature
- ½ cup white sugar
- 1 Tablespoon fresh orange juice
- 1 teaspoon vanilla
- ½ teaspoon Meyer lemon zest
- ½ cup shelled pistachio nuts
- ½ cup dried cranberries
- 1 large egg slightly beaten
- ½ cup coarse decorating sugar
Instructions
- Sift together the flour, cinnamon, and salt.
- Using either a standing or handheld mixer, combine the butter, sugar, vanilla, orange juice and zest over medium-high speed until pale and fluffy, about 3 minutes.
- Reduce the speed to low and gradually add the flour mixture, beating only until the dough begins to come together into clumps.
- Stir in the pistachios and cranberries by hand.
- Gather and press the dough together, then divide into 2 pieces. Using a piece of plastic wrap, form each piece into a log about 1½ inches thick. Square off the sides of each log to form a bar.
- Cover each bar with plastic wrap and chill in fridge at least 2 hours.
- Preheat oven to 350 degrees.
- Line 2 baking sheets with parchment paper.
- Brush the sides of each bar with the beaten egg. Sprinkle decorating sugar on another piece of parchment, then press each side of both bars into the sugar.
- Slice the dough into ⅓ inch-sized cookies and arrange on lined baking sheets about ½ inch apart.
- Bake until edges of cookies turn pale gold, 12-15 minutes, rotating baking sheets once during the baking process.
- Cool on racks before serving or storing - if you can wait that long.
Notes
This recipe is provided courtesy of Liz The Chef.
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