Pistachio Cranberry Oatmeal Icebox Cookies
Delicious slice-and-bake cookies packed with pistachios, dried cranberries, and warming spices. These refrigerator cookies feature a buttery oatmeal base that can be made ahead and decorated with optional chocolate drizzle.
Ingredients
- •2 sticks unsalted butter
- •1 cup light brown sugar
- •⅔ cup granulated sugar
- •1 teaspoon baking powder
- •½ teaspoon baking soda
- •½ teaspoon ground cinnamon
- •¼ teaspoon ground nutmeg
- •¼ teaspoon salt
- •2 large eggs
- •1½ teaspoons vanilla
- •1½ cups all-purpose flour
- •3 cups old-fashioned rolled oats
- •1 cup pistachios
- •1 cup dried cranberries
- •4 ounces chocolate
- •
- •equipment
Cooking Instructions
- 1.
Beat together butter and sugars in a large bowl with an electric mixer at medium-high speed until light and fluffy, then beat in baking powder and soda, spices, and salt until well combined. Add eggs and vanilla and beat well.
10 min
- 2.
Add flour and mix on low speed until just combined well. Stir in oats, pistachios, and cranberries.
5 min
- 3.
Divide dough in quarters. Shape each quarter on a large sheet of wax paper, using paper as an aid, into a 9-inch-long log, and wrap up tightly in paper first, then in plastic wrap, twisting ends (like a piece of hard candy). Chill until firm, at least 4 hours.
240 min
- 4.
Heat oven to 350°F with racks in upper and lower thirds. Line 2 large baking sheets with parchment paper.
15 min
- 5.
Work with 1 log at a time, keeping remaining log chilled. If log softens as you work with it, rewrap it and chill or freeze it until firm. Using serrated knife, cut a 1/4-inch-thick slice from log with a sawing motion and place on baking sheet. Continue cutting, arranging slices as cut about 2 inches apart on sheet.
10 min
- 6.
Bake, switching position of sheets halfway through baking, until golden and set, 8 to 10 minutes total. Cool cookies on baking sheets 1 minute before transferring to racks to cool completely. (Parchment can be reused, but cool baking sheets between batches.)
10 min
- 7.
If garnishing with a drizzle of melted chocolate, finely chop the chocolate then melt it in microwave at 50 percent power for 30-second intervals, stirring, until smooth. Or, melt the chopped chocolate in a metal bowl set over a pan of barely simmering water.
5 min
- 8.
Cool chocolate slightly, then put in plastic bag and press out excess air. Snip a tiny opening in bottom corner of bag, then twist bag firmly just above chocolate and drizzle over cookies on racks set over wax paper or a pan. Let cookies stand at cool room temperature until chocolate is set.
20 min
