PISTACHIO CRANBERRY ICEBOX COOKIES

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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

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