Name: Cranberry and Pistachio Icebox Cookies
Prep time: PT-476730H58M23S
Cook time: 12 min
Total time: PT-476730H43M23S
Ingredients: 1 cup salted butter, softened; 3/4 cup granulated sugar; 1/4 cup light brown sugar; 1 large egg; 1 tsp vanilla extract; 2 1/4 cups all-purpose flour; 1 1/2 tsp baking powder; pinch of sea salt; 1 cup dried cranberries, roughly chopped; 1 cup pistachios, roughly chopped

Ingredients

Units Scale

1 cup salted butter, softened
3/4 cup granulated sugar
1/4 cup light brown sugar
1 large egg
1 tsp vanilla extract
2 1/4 cups all-purpose flour
1 1/2 tsp baking powder
pinch of sea salt
1 cup dried cranberries, roughly chopped
1 cup pistachios, roughly chopped

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Instructions

In a large bowl, beat butter and sugars with a hand mixer.
Mix in the egg and vanilla.
Add the flour, baking powder and salt and beat well.
Stir in the cranberries and pistachios.
Cover and chill for about 1 hour.
Remove from refrigerator and split dough in half, roll into logs and wrap in plastic wrap. Place in freezer or refrigerator until firm.
Using a sharp knife or pastry cutter, slice about 1/4 – 1/2 inch cookies.
Place on parchment lined sheet pan.
Bake at 350 for 12 minutes, cool on wire rack.
Enjoy!