Pistachio–Cherry Icebox Cookies
Photo By: Michael Piazza
Pastry chef/teacher Cindy Salvato developed these pistachio-cherry icebox cookies for Yankee in 2004, and they remain a favorite, both for their exceptional flavor and for their festive red-and-green color scheme.
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Total Time: 1 hour 30 minutes
Hands-On Time: 30 minutes
Yield: about 4 dozen cookies
- 2 sticks unsalted butter, at room temperature, softened, plus more for pan
- 1/2 cup granulated sugar
- 1/2 teaspoon table salt
- 1 large egg, separated
- 2-1/4 cups all-purpose flour
- 1/2 cup pistachio nuts, roughly chopped
- 1 8-ounce container candied red cherries, roughly chopped
- 1/3 cup coarse or sanding sugar
Using a standing or hand-held mixer, cream together the butter, granulated sugar, and salt in a large bowl. Beat the egg yolk in; mix well. Add the flour and pistachios; blend on low speed until just combined. With a strong spoon or your hands, mix the cherries in. Divide the dough in half, and roll each piece into a log about 12 inches long. Wrap in plastic and chill at least 30 minutes, or up to overnight.
Preheat your oven to 350° and set a rack to the middle position. Line a cookie sheet with parchment paper (or grease lightly with butter). Pour the coarse sugar onto a piece of waxed paper or aluminum foil.
Brush the egg white lightly over the surface of the log; press and roll the log into the sugar. Using a sharp knife, slice the log into 1/2-inch rounds; transfer to the cookie sheet and bake 12 to 15 minutes, rotating the pan halfway through. Cool completely, and store in an airtight container or freeze.