25 Days of Cookies, day 16

Day 16, “Phew,” says the baker 🙂 the pace is picking up around here and my cookie choices list is getting down to the cookies that require a little extra time…the math is starting to not add up…:-(

But, just as a petite “mature” woman from church once told me, “Getting old isn’t for weaklings,” neither is getting through the week before Christmas. So onward I bake!

Today’s cookie the Pistachio Cranberry Icebox Cookie is a cookie I first tasted through a cookie exchange and very much liked. It is a cookie that is very similar to one that I made way back at the beginning of this 25 days of cookies, the Icebox Cookie, but with a twist of pistachio/cranberry excitement.

Pistachio Cranberry Icebox Cookies

Stir together:

1 1/2 c Flour

1/2 tsp Cinnamon

1/4 tsp Salt

In a separate bowl beat together at medium-high speed until pale and fluffy, about 3 minutes;

1 1/2 sticks Unsalted Butter, softened(I used salted)

1/4 c Sugar

1/2 tsp finely grated fresh orange zest

Reduce speed of mixer to low and add flour mixture in 3 batches, mixing until dough just comes together in clumps, then mix in:

1/2 c Shelled Pistachios

1/3 c Dried 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.

Preheat oven to 350, Line 2 large baking sheets with parchment paper. Brush all sides of log with;

1 Egg, lightly beaten

Roll log on parchment paper covered with;

1/4 c Decorative Sugar (preferably coarse)

Coating bar well, 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. Bake cookies until edges are pale golden, 15-18 minutes total.


Cranberry Pistachio Icebox cookie ingredients


Pistachio Cranberry Cookie before baking


Pistachio Cranberry Cookie hot out of the oven

When I make these again I will roughly chop the pistachios. The recipe doesn’t call for that, but I didn’t care for such large chunks of pistachio and I will make my “logs” a little larger, these were just under 1 1/2 inches.

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