Pistachio Cranberry Icebox Cookies

These festive looking cookies caught my eye on Epicurious the other day. I decided they should be auditioned for a part in my annual holiday baking extravaganza. There a few cookies and candies that I almost always make for the holidays, and then, I have to try a few new things as well. I may be outing myself as a cookie-baking geek by stating this, but I look forward to the 12 days of cookies from Foodnetwork every year. Icebox cookies are great because of their flexibility. The dough can be left in the refrigerator for a few days or even frozen for a few weeks before being baked. And, cutting them into shape is much easier than rolling out sugar cookies or gingerbread cookies.

For these, the dough was shaped into squared-sided blocks, brushed with an egg wash, and rolled in coarse sugar. To cut the cookies, I recommend using a sharp knife because you’ll want to get a clean cut through the pistachios. Several can fit on a baking sheet since they don’t spread, and that means fewer baking sheets to wash. All in all, this is a very convenient cookie to bake.

The red and green flecked cross sections and the sparkling, crispy edges make these little charmers as easy on the eyes as they are on the palate. They’re tasty and tender and full of flavor from the fruit and nuts. They auditioned well and may very possibly have earned a spot on my holiday cookie tray.

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