Pistachio Cranberry Icebox Cookies

OLD-FASHIONED ICE BOX COOKIES—the theme of this year’s HOLIDAY BAKE in the West kitchen was inspired by an article I wrote about Kansas community cookbooks (A Heritage of Flavor), I thought it would be both fun and convenient to make ahead rolls of freezer dough, ready to slice 'n bake for Christmas. My goal was to find a favorite of fun and festive flavors. Here goes . . .

Red & cranberries and green pistachios add seasonal colors and tastes to these buttery cookies. 

Pistachio Cranberry Icebox Cookies    Yield: 46 Cookies

Tender, buttery cookies with a holiday blend of color and flavor.

1 stick (1/2 cup) butter, softened 

1/2 cup granulated sugar

1 teaspoon vanilla 

1 cup all purpose flour

1/2 tablespoon (1 1/2 teaspoons) cornstarch

Heaping 1/4 teaspoon salt (or omit this measure if pistachios are salted)

1/2 teaspoon baking soda

1/2 cup unsalted pistachios, roughly chopped 

1/2 cup dried cranberries, roughly chopped

1. Whisk together flour, cornstarch, salt and baking soda, mix well and set aside.
2. In a large bowl using a stand mixer fitted with a paddle attachment, beat the butter and sugar on medium high speed until fluffy, light and pale in color. 
   
3. Add vanilla and continue beating for a minute. Scrape the sides and bottom of the bowl to make sure everything is combined well.
4. On low speed, slowly mix dry ingredients into the wet ingredients until combined. Add pistachio and dried cranberries, mix on low for few seconds or until evenly distributed. If dough is crumbly, add a little milk or water.
   
5. Dump dough out on parchment or waxed paper; smooth and evenly shape into log about 10” long and 2” wide. Roll up log in paper and twist ends.

   

   Pistachio Cranberry Icebox Cookies and other varieties of icebox cookies ready to chill until firm in the refrigerator. Once firm, they will be wrapped in foil and transferred to the freezer. 

6. Refrigerator to chill for at least 2 hours, or up to 2 days. Or, wrap in foil and freeze; thaw before slicing. 
7. To bake — preheat t oven to 350° F with the rack in the center of the oven. Line baking sheets with parchment paper or silicon mat. Set aside.
8. Using a sharp knife, slice the logs into 1/4” slices. Place the cookies on the prepared baking sheet, spacing about 2” apart.
9. Bake cookies about 10 to 12 minutes, or until just beginning to brown around the edges. Remove from oven and let it cool for 3 minutes into baking sheet. Then transfer onto cooling rack and let it cool completely.

Other Holiday Ice Box Cookies on our 2020 menu include: 

Black Walnut Ice Box Cookies

Chocolate Chip Orange Ice Box Cookies

Chocolate Walnut Shortbread Ice Box Cookies

Date Pinwheel Ice Box Cookies

Recipe without photos . . .

Pistachio Cranberry Icebox Cookies    Yield: 46 Cookies

Tender, buttery cookies with a holiday blend of color and flavor.

1 stick (1/2 cup) butter, softened 

1/2 cup granulated sugar

1 teaspoon vanilla 

1 cup all purpose flour

1/2 tablespoon (1 1/2 teaspoons) cornstarch

Heaping 1/4 teaspoon salt (or omit this measure if pistachios are salted)

1/2 teaspoon baking soda

1/2 cup unsalted pistachios, roughly chopped 

1/2 cup dried cranberries, roughly chopped

1. Whisk together flour, cornstarch, salt and baking soda, mix well and set aside.
2. In a large bowl using a stand mixer fitted with a paddle attachment, beat the butter and sugar on medium high speed until fluffy, light and pale in color. 
3. Add vanilla and continue beating for a minute. Scrape the sides and bottom of the bowl to make sure everything is combined well.
4. On low speed, slowly mix dry ingredients into the wet ingredients until combined. Add pistachio and dried cranberries, mix on low for few seconds or until evenly distributed. If dough is crumbly, add a little milk or water
5. Dump dough out on parchment or waxed paper; smooth and evenly shape into log about 10” long and 2” wide. Roll up log in paper and twist ends.
6. Refrigerator to chill for at least 2 hours, or up to 2 days. Or, wrap in foil and freeze; thaw before slicing. 
7. To bake — preheat t oven to 350° F with the rack in the center of the oven. Line baking sheets with parchment paper or silicon mat. Set aside.
8. Using a sharp knife, slice the logs into 1/4” slices. Place the cookies on the prepared baking sheet, spacing about 2” apart.
9. Bake cookies about 10 to 12 minutes, or until just beginning to brown around the edges. Remove from oven and let it cool for 3 minutes into baking sheet. Then transfer onto cooling rack and let it cool completely.