
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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