Cranberry Pistachio Icebox Cookies

It’s not the holiday season until I make these cookies. I’ve been making them for years and they’re pretty much Christmas perfection in a buttery shell. Cranberries, pistachio, a hint of orange, and a pinch of cinnamon – nothing wrong with that!

Not only are these super tasty but the dough can be made up to a month in advance and frozen until you’re ready to bake them. I’ve only made the dough in advance once – I’m usually so excited about making them that I have to bake them right away. I can’t help it. They’re just too good!

Cranberry Pistachio Icebox Cookies

Makes 2 to 3 dozen cookies

1 1/2 cups all-purpose flour
1/2 tsp cinnamon
1/4 tsp salt
3/4 cup unsalted butter at room temperature
1/3 cup granulated sugar
1/2 tsp orange zest
1/2 cup unsalted pistachios, hulled
1/3 dried cranberries

In a medium bowl sift together the flour, cinnamon, and salt – set aside. Add the butter to a mixing bowl and beat on medium/high speed until light in color. Add the sugar and orange zest and beat until light and fluffy. Slowly add the flour mixture until just combined. Be careful not to over mix. Mix in the cranberries and pistachios.

Gather and press the dough together in two equal pieces. Using plastic wrap form the dough into a log, and then square the sides – approximately 2 inches square. Refrigerate the logs for at least 2 hours. Wrap in aluminum foil and freeze them if you’d like to bake them at a later date.

Preheat the oven to 350 degrees.

Slice the chilled dough into 1/4 inch slices and place on a parchment lined baking sheet. Sometimes I like to make them slightly thicker – 1/3 inch slices. Bake for 18-20 minutes or until a light golden brown.

Enjoy!