Pistachio Cranberry Icebox Cookies

8
Ingredients

25m
Prep Time

10-12m
Cook Time

35m
Ready In

Recipe: #16243

December 06, 2014

Categories: Desserts, Cookies, Pistachio, Cranberry, Orange, Christmas, Oven Bake, Vegetarian, Kosher Dairy, more

recipe by:
Kerfuffle-Upon-Wincle (KUW)

"Red and green flecks of nuts and fruit make these buttery cookies perfect for a holiday cookie exchange or gift box. The modified recipe comes from the Inn and Spa at Cedar Falls in Logan, Ohio. Featured on Midwest Living's facebook page. Note: Chill for 2 hours before slicing and baking!"

Original is 60 servings

Metric US

I've Tried It

Ingredients

Add to Shopping List

3/4 cup butter (at room temperature)
1/3 cup packed brown sugar
1/2 teaspoon ground cinnamon
1 teaspoon orange zest (or more)

1/4 teaspoon salt (omit salt if butter and pistachios are salted)
1 1/2 cups all-purpose flour
1/2 cup finely chopped pistachio nuts
1/3 cup dried cranberries (snipped)

Nutritional

Serving Size: 1 (8.8 g)
Calories 42.1
Total Fat - 2.8 g
Saturated Fat - 1.5 g
Cholesterol - 6.1 mg
Sodium - 34.4 mg
Total Carbohydrate - 3.9 g
Dietary Fiber - 0.2 g
Sugars - 1.2 g
Protein - 0.6 g
Calcium - 2.6 mg
Iron - 0.1 mg
Vitamin C - 0.2 mg
Thiamin - 0 mg

Step 1

In a large mixing bowl, beat the butter with an electric mixer on medium to high speed for 30 seconds.

Step 2

Add the sugar, cinnamon, orange zest and salt, if using. Beat about 3 minutes or until light and fluffy, scraping sides of bowl occasionally.

Step 3

Reduce speed to low. Gradually beat in flour, 1/2 cup at a time, switching to a wooden spoon if necessary.

Step 4

Stir in pistachios and cranberries; use hands to knead dough until smooth.

Step 5

Divide dough in half. On waxed paper, shape each half into an 8 1/2-inch log (about 1 1/2 inches across).

Step 6

Lift and smooth the waxed paper to help shape the logs. Wrap each log in plastic wrap or waxed paper. Chill about 2 hours, or until dough is firm enough to slice.

Step 7

Preheat oven to 350F.

Step 8

Cut logs into 1/4-inch-thick slices. Rotate log while cutting to prevent flattening. (If dough gets too soft to slice, freeze briefly until firm enough to slice.)