Saturday, December 23, 2006

Pistachio Cranberry Icebox Cookie

I originally saw this recipe last month browsing the December issue of Gourmet during breakfast. I changed it a bit, but barely, more to suit the ingredients I have and know how to get. Mine don't look nearly as square as the ones in the magazine picture, but I'm bad with shapes. They taste good (the batch that wasn't darkened, that is), and that's the important part.
I found it was easier to handle the dough taking only one bar out of the fridge at a time, I didn't have to worry about it softening too much that way.

Pistachio Cranberry Icebox Cookies
from December 2006 Gourmet

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 fresh orange zest
2 1/2 oz cup shelled pistachios (around 1/2 cup)
1 1/4 oz dried cranberries (around 1/3 cup)

1 large egg, lightly beaten
turbinado sugar

First make dough:
Stir together flour, cinnamon, and salt in a bowl.

Beattogether butter, granulated sugar, and zest in bowl of 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 clumps together; mix in pistachios and cranberries. Gather and press dough together, then divide into 2 equal pieces. Using a sheet of plastic wrap as an aid, form each piece of dough into a rectangular prism of a log with a base of approximately 1x1 inch.

-Approximately 2 hours to 3 days later slice and bake cookies:
Put oven racks in upper third of oven and preheat oven to 350°F. Line 2 large baking sheets with parchment paper.

Brush egg over 4 long sides of bars (but not ends). Sprinkle turbinado sugar on a separate sheet of parchment or wax paper and press bars into sugar, coating well (or press sugar into bars, which is a bit more effective).

Cut each bar crosswise into 1/4-inch-thick slices, rotating bar after cutting each slice to help keep square shape. Arrange cookies about 1/2 inch apart on lined baking sheets.

Bake sheets one at a time until edges are pale golden, about 9 to 15 minutes. Transfer cookies from parchment to racks using a spatula and cool completely.

Makes about 4 dozen.

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