Pistachio Cranberry Icebox Cookies – a delicious recipe with butter, margarine, granulated sugar, brown sugar, egg, vanilla. Easy to follow and perfect for any occasion.
Serves 4
Baking & Desserts
Servings:persons
1
["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."]
458
kcal
Calories
15
g
Fat
74
g
Carbs
8
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 13 ingredients. The key ingredients include: 1/4 cup butter, at room temperature, 1/4 cup margarine, at room temperature, 1/2 cup granulated sugar, 1/4 cup brown sugar, and more.
Yes, Pistachio Cranberry Icebox Cookies falls under the Baking & Desserts category and is a great choice for this type of meal.
Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.
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