Pistachio Cranberry Icebox Cookies
Delightful holiday cookies featuring a buttery dough studded with pistachios and dried cranberries, finished with a sparkly sugar coating. These slice-and-bake cookies offer the perfect balance of nutty crunch and sweet-tart flavors.
Ingredients
- •1½ cups all-purpose flour
- •½ teaspoon cinnamon
- •¼ teaspoon salt
- •¾ cup unsalted butter
- •⅜ cup granulated sugar
- •½ teaspoon orange zest
- •½ cup shelled pistachios
- •⅓ cup dried cranberries
- •1 large egg
- •¼ cup decorative sugar
- •1 sheet parchment paper
Cooking Instructions
- 1.
Stir together flour, cinnamon, and salt in a bowl.
2 min
- 2.
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.
120 min
- 3.
Put oven racks in upper and lower thirds of oven and preheat oven to 350°F. Line 2 large baking sheets with parchment paper.
10 min
- 4.
Brush egg over all 4 long sides of bars (but not ends). Sprinkle decorative sugar on a separate sheet of parchment or wax paper and press bars into sugar, coating well.
5 min
- 5.
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.
10 min
- 6.
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.
18 min
