Ingredients: |
Ingredients: 1.5 cups all-purpose flour
1/2 teaspoon cinnamon
1/4 teaspoon salt
1.5 sticks unsalted butter, softened
1/4 cup, plus 2 tablespoons granulated sugar
1/2 teaspoon finely grated orange zest
1/2 cup shelled pistachios (not dyed red)
1/3 cup dried cranberries
1 large egg, lightly beaten
1/4 cup decorative sugar
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Directions: |
Directions:Make dough:
Stir together flour, cinnamon, and salt in a bowl. Beat together butter, granulated sugar, and zest in a large bowl with an electric mixer at medium-high speed, until pale and fluffy, about three minutes. Reduce speed to low and add flour mixture in three batches, mixing together until dough comes together in clumps, then mix in pistachios and cranberries. Gather and press dough together, then divide into two equal pieces. Using a sheet of plastic wrap or wax paper as an aid, form each piece of dough into a log, about 1.5 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 two hours.
Slice and bake cookies:
Put oven racks in the upper and lower racks of the oven and preheat to 350ºF. Line two large baking sheets with parchment paper. Brush egg over four long sides of bars (but not ends). Sprinkle decorative sugar on a separate sheet of parchment or wax paper, and press bars into sugar, coating well. Cut each bar crosswise into 1/4 inch-thick slices, rotating bar after cutting each slice to help keep square shape. (If dough get too soft to slice, freeze bars until firm). Arrange cookies about 1/2 inch apart on lined baking sheets. Bake cookies, switching position of sheets halfway through baking until edges are pale golden, about 15 - 18 minutes total. Transfer cookies from parchment to racks using a slotted spatula and cool completely. |
Personal
Notes: |
Personal
Notes: With their ruby cranberries and glittering sugar edges, these cookies look labor-intensive. But they're actually a host's best friend - keep the dough in your refrigerator and they can be served in half an hour. Dough bars can be chilled up to three days or frozen, wrapped in plastic wrap, then in foil, one month (thaw frozen dough in the refrigerator just until dough can be sliced). Cookies can be kept in an airtight container at room temperature, five days.
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This recipe for Pistachio Cranberry Icebox Cookies is from