PISTACHIO CRANBERRY OATMEAL ICEBOX COOKIES
Provided by Gina Marie Miraglia Eriquez
Categories Cookies Chocolate Dessert Bake Christmas Cranberry Pistachio Edible Gift Christmas Eve Oatmeal Gourmet Kidney Friendly Vegetarian Pescatarian Peanut Free Soy Free Kosher
Yield Makes about 12 dozen cookies
Number Of Ingredients 18
Steps:
- Beat together butter and sugars in a large bowl with an electric mixer at medium-high speed until light and fluffy, then beat in baking powder and soda, spices, and salt until well combined. Add eggs and vanilla and beat well.
- Add flour and mix on low speed until just combined well. Stir in oats, pistachios, and cranberries.
- Divide dough in quarters. Shape each quarter on a large sheet of wax paper, using paper as an aid, into a 9-inch-long log, and wrap up tightly in paper first, then in plastic wrap, twisting ends (like a piece of hard candy). Chill until firm, at least 4 hours.
- Heat oven to 350°F with racks in upper and lower thirds. Line 2 large baking sheets with parchment paper.
- Work with 1 log at a time, keeping remaining log chilled. If log softens as you work with it, rewrap it and chill or freeze it until firm. Using serrated knife, cut a 1/4-inch-thick slice from log with a sawing motion and place on baking sheet. Continue cutting, arranging slices as cut about 2 inches apart on sheet.
- Bake, switching position of sheets halfway through baking, until golden and set, 8 to 10 minutes total. Cool cookies on baking sheets 1 minute before transferring to racks to cool completely. (Parchment can be reused, but cool baking sheets between batches.)
- If garnishing with a drizzle of melted chocolate, finely chop the chocolate then melt it in microwave at 50 percent power for 30-second intervals, stirring, until smooth. Or, melt the chopped chocolate in a metal bowl set over a pan of barely simmering water.
- Cool chocolate slightly, then put in plastic bag and press out excess air. Snip a tiny opening in bottom corner of bag, then twist bag firmly just above chocolate and drizzle over cookies on racks set over wax paper or a pan. Let cookies stand at cool room temperature until chocolate is set.
CRANBERRY ICEBOX COOKIES
These crisp cookies are especially popular at Thanksgiving and Christmas with a cup of hot tea or coffee. It's convenient to bake a batch, too, because you can store the dough in the fridge until needed. —Gloria Anderson, Paso Robles, California
Provided by Taste of Home
Categories Desserts
Time 25m
Yield 5-1/2 dozen.
Number Of Ingredients 12
Steps:
- In a bowl, cream butter and sugars, 5-7 minutes. Add eggs, 1 at a time, beating well after each addition. Beat in extracts. Combine the flour, baking powder, salt and baking soda; gradually add to the creamed mixture. Stir in walnuts. Carefully stir in cranberries. Shape into three 7-in. rolls; wrap each roll in waxed paper and refrigerate for 4 hours or overnight. , Unwrap dough and cut into 1/4-in. slices. Place 1 in. apart on ungreased baking sheets. Bake at 375° for 10-12 minutes or until golden brown. Cool on wire racks.
Nutrition Facts : Calories 178 calories, Fat 9g fat (5g saturated fat), Cholesterol 31mg cholesterol, Sodium 134mg sodium, Carbohydrate 21g carbohydrate (11g sugars, Fiber 1g fiber), Protein 3g protein.
PISTACHIO-CRANBERRY ICEBOX COOKIES
This make-ahead cookie recipe makes enough for a crowd, so make sure your cookie jar is empty when you start on a batch. Chopped pistachios and dried cranberries make a yummy fall filling.
Provided by BHG Test Kitchen
Time 2h35m
Number Of Ingredients 8
Steps:
- In a large bowl beat butter with a mixer on medium to high 30 seconds. Add the sugar, cinnamon, orange zest, and salt. Beat 3 minutes or until light and fluffy, scraping bowl as needed. Beat in as much flour as you can with the mixer. Stir in any remaining flour. Stir in pistachios and cranberries. If needed, use your hands to knead dough until smooth.
- Divide dough in half. Shape each half into an 8 1/2-inch roll. Wrap each in plastic wrap or waxed paper; chill dough until firm enough to slice (about 2 hours).
- Preheat oven to 350°F. Line a cookie sheet with parchment paper. Use a serrated knife to cut rolls into 1/4-inch slices.* Place 1 inch apart on prepared cookie sheets.
- Bake 10 to 12 minutes or until edges are firm and just starting to brown. Cool on cookie sheet 1 minute. Remove; cool on wire rack.
Nutrition Facts : Calories 44 kcal, Carbohydrate 4 g, Cholesterol 6 mg, Protein 1 g, SaturatedFat 2 g, Sodium 10 mg, Sugar 2 g, Fat 3 g, UnsaturatedFat 1 g
ORANGE PISTACHIO COOKIES
I had never tried pistachios until I visited a friend who served me these cookies. I was in love! I made the recipe my own, and now my family can't get enough of them. -Lorraine Caland, Shuniah, Ontario
Provided by Taste of Home
Categories Desserts
Time 30m
Yield about 4-1/2 dozen.
Number Of Ingredients 13
Steps:
- In a large bowl, cream butter and sugar until light and fluffy, 5-7 minutes. Beat in egg, orange zest and vanilla. In another bowl, whisk flour and cornstarch; gradually beat into creamed mixture., Divide dough in half. Roughly shape each portion into a 7-in. roll along the long end of a 14x8-in. sheet of waxed paper. Tightly roll waxed paper over dough, using the waxed paper to mold the dough into a smooth roll. Place waxed paper-covered roll in an airtight container; freeze 30 minutes or until firm, or refrigerate overnight. , Preheat oven to 350°. Sprinkle pistachios on a rimmed baking sheet. Unwrap and roll each roll of dough in pistachios. Cut dough crosswise into 1/4-in. slices. Place 1/2 in. apart on parchment-lined baking sheets. Bake 6-8 minutes or until bottoms are light brown. Cool slightly on pan. Remove from pans to wire racks to cool completely., In a small bowl, combine confectioners' sugar, orange juice and butter until smooth. Spread over cookies. If desired, sprinkle with additional pistachios. Let stand until set.
Nutrition Facts : Calories 83 calories, Fat 3g fat (2g saturated fat), Cholesterol 10mg cholesterol, Sodium 27mg sodium, Carbohydrate 13g carbohydrate (9g sugars, Fiber 0 fiber), Protein 1g protein.
PISTACHIO CRANBERRY ICEBOX COOKIES
Make and share this Pistachio Cranberry Icebox Cookies recipe from Food.com.
Provided by Emjay99
Categories Dessert
Time 22m
Yield 36 cookies
Number Of Ingredients 13
Steps:
- Cream together: butter, margarine, granulated white sugar and brown sugar.
- Add egg and vanilla and almond extracts. Beat well.
- Sift in the flour, baking soda, baking powder and salt. Beat until all are incorporated.
- Stir in the nuts and dried cranberries.
- Place dough onto a lightly floured board - divide in two equal parts.
- Form each half into a square shaped log, about 9" in length. Freeze until hard. Wrap in plastic film until required.
- TO BAKE: Preheat oven to 350 degrees F. Remove frozen dough from freezer and slice with a sharp knife into 1/4" slices. Bake on a shiny cookie sheet for 12 to 14 minutes until golden.
- Cool completely on a wire rack.
Nutrition Facts : Calories 70.7, Fat 3.5, SaturatedFat 1.2, Cholesterol 9.3, Sodium 53.4, Carbohydrate 8.9, Fiber 0.4, Sugar 4.5, Protein 1.1
PISTACHIO CRANBERRY ICEBOX COOKIES
Categories Cookies Mixer Fruit Nut Dessert Bake Freeze/Chill Christmas Cranberry Pistachio Fall Winter Chill Gourmet Kidney Friendly Vegetarian Pescatarian Peanut Free Soy Free Kosher
Yield Makes about 3 dozen cookies
Number Of Ingredients 12
Steps:
- 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 3 minutes. Reduce speed to low and add flour mixture in 3 batches, mixing until dough just comes together in clumps, then mix in pistachios and 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.
- Slice and bake cookies:
- Put oven racks in upper and lower thirds of oven and preheat oven to 350°F. Line 2 large baking sheets with parchment paper.
- Brush egg over all 4 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 gets too soft to slice, freeze bars briefly 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, 15 to 18 minutes total. Transfer cookies from parchment to racks using a slotted spatula and cool completely.
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PISTACHIO CRANBERRY ICEBOX COOKIES - MIDWEST LIVING
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- In a large mixing bowl, beat the butter with an electric mixer on medium to high speed for 30 seconds. Add the sugar, cinnamon, orange zest and salt. Beat about 3 minutes or until light and fluffy, scraping sides of bowl occasionally. Reduce speed to low. Gradually beat in flour, 1/2 cup at a time, switching to a wooden spoon if necessary. Stir in pistachio nuts and cranberries; use hands to knead dough until smooth.
- Divide dough in half. On waxed paper, shape each half into an 8 1/2-inch-long log (about 1 1/2 inches across). Lift and smooth the waxed paper to help shape the logs. Wrap each log in plastic wrap or waxed paper. Chill about 2 hours or until dough is firm enough to slice.
- Cut logs into 1/4-inch-thick slices. Rotate log while cutting to prevent flattening. (If dough gets too soft to slice, freeze briefly until it is firm enough to slice.) Place slices 1 inch apart on cookie sheets lined with parchment paper.
- Bake in a 350° oven for 10 to 12 minutes or until edges are firm and just starting to brown. Cool on cookie sheets for 1 minute. Transfer cookies to wire racks.
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