Food
Pistachio Cranberry Icebox Cookies
By Yankee Magazine|Oct 11 2007|
Coffee By Design | Portland, Maine
Photo Credit : Katherine Keenan
By Yankee Magazine|Oct 11 2007|
Coffee By Design | Portland, Maine
Photo Credit : Katherine Keenan
These cookies taste great and look equally good on a cookie tray. The dried cranberries add a whole new dimension.
This recipe turned out to be the surprise favorite of our Christmas cookie baking. However, we will have to call it “Pistachio-Dried Cherry” icebox cookies since I had the dried cherries and the chopped pistachios in the kitchen when I read the recipe. I also substituted McCormick’s dried orange peel since that is always in my pantry. I rolled the logs in red and green colored sugar crystals after brushing with the egg whites. However, next time I’ll just use the coarse white or natural sugar. I placed the cookies in a tin with waxed paper between each layer, and froze them until needed. This recipe is definitely a keeper. Thank you.
Wow! These are delicious!! I just finished making these cookies, and I can’t wait to share them with my friends and co-workers tomorrow. The cookies are not super-sweet; they sort of remind me of a buttery shortbread. But the coarse sugar on the outside adds just enough sweetness. I also rolled mine in red & green Hawaiian coarse sugar for the holidays, which makes them very festive. The hardest part of this recipe was finding unsalted pistachios. I couldn’t find them in my local grocery store, so I used roasted, salted pistachios and rinsed the salt off of them, then let them drain before adding to the batter. They came out perfect!