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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.
Course Desserts

Ingredients
  

  • cups all-purpose flour
  • ¼ teaspoon kosher salt
  • ½ teaspoon of Cinnamon
  • 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.
Tried this recipe?Let us know how it was!