Pistachio Cranberry Icebox Cookies Recipes

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PISTACHIO CRANBERRY OATMEAL ICEBOX COOKIES



Pistachio Cranberry Oatmeal Icebox Cookies image

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

2 sticks (1 cup) unsalted butter, softened
1 cup packed light brown sugar
2/3 cup granulated sugar
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
1/4 teaspoon salt
2 large eggs
1 1/2 teaspoons vanilla
1 1/2 cups all-purpose flour
3 cups old-fashioned rolled oats
1 cup roasted and salted shelled pistachios (about 5 ounces)
1 cup dried cranberries (about 4 ounces)
Garnish:
4 ounces bittersweet or white chocolate, melted (see Cooks' notes)
Special Equipment
A sharp serrated knife; a heavy-duty sealable plastic bag (not pleated)

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



Cranberry Icebox Cookies image

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

1-1/4 cups butter, softened
1 cup packed brown sugar
2/3 cup sugar
2 large eggs, room temperature
1 teaspoon vanilla extract
1/4 teaspoon almond extract
3-1/4 cups all-purpose flour
1 teaspoon baking powder
1/2 teaspoon salt
1/4 teaspoon baking soda
1 cup chopped walnuts
2 cups chopped fresh or frozen cranberries

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.

CRAN-ORANGE ICEBOX COOKIES



Cran-Orange Icebox Cookies image

These are among my family's favorite cookies around Christmas. The cran-orange flavor makes them special. -Nancy Rollag, Kewaskum, Wisconsin

Provided by Taste of Home

Categories     Desserts

Time 40m

Yield about 5 dozen.

Number Of Ingredients 11

1 cup butter, softened
1 cup sugar
1 large egg, room temperature
2 tablespoons 2% milk
1 teaspoon vanilla extract
3 cups all-purpose flour
1-1/2 teaspoons baking powder
2 teaspoons grated orange zest
2/3 cup chopped dried cranberries
1/4 cup chopped pecans
8 to 10 drops red food coloring, optional

Steps:

  • In a large bowl, cream butter and sugar until light and fluffy, 5-7 minutes. Beat in the egg, milk and vanilla. Combine flour and baking powder; gradually add to creamed mixture and mix well., Transfer 1 cup dough to a small bowl; stir in orange zest and set aside. To the remaining dough, add cranberries, pecans and, if desired, food coloring; divide in half., Line an 8x4-in. loaf pan with waxed paper. Press 1 portion of cranberry dough evenly into pan; top with orange dough, then remaining cranberry dough. Cover and refrigerate for 2 hours or until firm., Remove dough from pan; cut in half lengthwise. Cut each portion into 1/4-in. slices. Place 1 in. apart on lightly greased baking sheets., Bake at 375° until edges begin to brown, 8-10 minutes. Remove to wire racks. Store in an airtight container.

Nutrition Facts : Calories 90 calories, Fat 4g fat (2g saturated fat), Cholesterol 15mg cholesterol, Sodium 41mg sodium, Carbohydrate 12g carbohydrate (5g sugars, Fiber 0 fiber), Protein 1g protein.

PISTACHIO CRANBERRY ICEBOX COOKIES



Pistachio Cranberry Icebox Cookies image

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

1/4 cup butter, at room temperature
1/4 cup margarine, at room temperature
1/2 cup granulated sugar
1/4 cup brown sugar
1 large egg, at room temperature
1 teaspoon vanilla extract
1/2 teaspoon almond extract
1 1/2 cups all-purpose flour
1/2 teaspoon baking soda
1/2 teaspoon baking powder
1 pinch salt
1/2 cup pistachio nut, shelled and coarsely chopped
1/2 cup dried cranberries

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



Pistachio Cranberry Icebox Cookies image

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

1 1/2 cups all-purpose flour
1/2 teaspoon cinnamon
1/4 teaspoon salt
1 1/2 sticks (3/4 cup) unsalted butter, softened
1/4 cup plus 2 tablespoons granulated sugar
1/2 teaspoon finely grated fresh orange zest
1/2 cup shelled pistachios (2 1/4 oz; not dyed red)
1/3 cup dried cranberries (1 1/4 oz)
1 large egg, lightly beaten
1/4 cup decorative sugar (preferably coarse)
Special Equipment
parchment paper

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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