Pistachio Cranberry Icebox Cookies

350°F 10-12 min.    YIELD: 60 cookies                REFRIGERATE
 

3/4 cup unsalted butter, softened

1/3 granulated sugar

1/2 teaspoon ground cinnamon

1/2 teaspoon orange zest

1/4 teaspoon salt

1 1/2 cups all-purpose flour

1/2 finely chopped pistachio nuts

1/3 cup snipped dried cranberries

Directions:

·    In a large mixing bowl, beat the butter with an electric mixer on medium to high speed for 30 seconds. Add the sugar, cinnamon, orange zest and salt. Beat about 3 minutes or until light and fluffy, scraping sides of bowl occasionally. Reduce speed to low. Gradually beat in flour, 1/2 cup at a time, switching to a wooden spoon if necessary. Stir in pistachio nuts and cranberries; use hands to knead dough until smooth.

·    Divide dough in half. On waxed paper, shape each half into an 8 1/2-inch-long log (about 1 1/2 inches across). Lift and smooth the waxed paper to help shape the logs. Wrap each log in plastic wrap or waxed paper. Chill about 2 hours or until dough is firm enough to slice.

·    Cut logs into 1/4-inch-thick slices. Rotate log while cutting to prevent flattening. (If dough gets too soft to slice, freeze briefly until it is firm enough to slice.) Place slices 1 inch apart on cookie sheets lined with parchment paper.

·    Bake in a 350 degrees oven for 10 to 12 minutes or until edges are firm and just starting to brown. Cool on cookie sheets for 1 minute. Transfer cookies to wire racks.

http://www.midwestliving.com/recipe/pistachio-cranberry-icebox-cookies/                                    first made by Cari 2014

Nutrition Facts

Trans fatty acid (g) 0, calcium (mg) 3, Potassium (mg) 15, carb. (g) 4, chol. (mg) 6, Fat, total (g) 3, Niacin (mg) 0, Riboflavin (mg) 0, Thiamin (mg) 0, pro. (g) 1, Cobalamin (Vit. B12) (µg) 0, cal. (kcal) 44, sugar (g) 2, vit. C (mg) 0, fiber (g) 0, Folate (µg) 6, vit. A (IU) 74, Pyridoxine (Vit. B6) (mg) 0, Polyunsaturated fat (g) 0, Monounsaturated fat (g) 1, sodium (mg) 10, sat. fat (g) 2, iron (mg) 0 

Mocha Nut Rounds - Refrigerator Cookies

REFRIGERATE
350F
Bake 10-12 minutes

INGREDIENTS:

• 3/4 cup margarine or Butter softened
• 2/3 cup sugar
• 1 egg
• 2 teaspoons Instant Coffee crystals
• 1/2 teaspoon water
• 1 teaspoon vanilla
• 2 squares (2 ounces) semisweet chocolate, melted and cooled
• 1/4 teaspoon salt
• 1 3/4 cups all-purpose flour

Edge blend:

• 1/2 cup milk chocolate pieces
• 1 tablespoon shortening
• pistachio nuts, finely chopped

Method:

1. In a medium mixer bowl, Combine coffee and water, beat in with margarine and sugar till light and fluffy. 
2. Beat in melted semisweet chocolate with egg, vanilla and salt till blended. 
3. With electric mixer on low speed, gradually blend in flour; mix well. 
4. Cover, chill 30 minutes or till firm enough to handle. Shape into a 12 inch log. Wrap in clear plastic wrap or waxed paper.
5. Chill several hours or overnight.
6. Cut into 1/4 inch thick slices. Bake in 350F oven for 10 to 12 minutes. Cool on wire rack.
7. Melt milk chocolate pieces and shortening. 
8. Roll edges of cookies in melted chocolate, then in nuts.
9. makes about 48 cookies

First Made by Ose 2014

Aunt Ione's Icebox Cookies Recipe

from  https://www.tasteofhome.com/recipes/aunt-ione-s-icebox-cookies by Jenny Hill, Meridianville, Alabama

 

REFRIGERATE

MAKES: 102 servings

Bake: 10 min./batch

Ingredients

• 6 cups all-purpose flour
• 1-1/2 teaspoons baking powder
• 1 teaspoon baking soda
• 1 teaspoon ground nutmeg
• 1 teaspoon ground cinnamon
• 2 cups butter or margarine, softened
• 1 cup sugar
• 1 cup packed brown sugar
• 3 eggs
• 1 teaspoon vanilla extract
• 1 teaspoon lemon extract
• 2 cups chopped nuts

Directions

Sift together first five ingredients; set aside. In a mixing bowl, cream butter and sugars. Add eggs, vanilla and lemon extract; beat well. Add dry ingredients; mix well. Stir in nuts. Divide dough into four parts and shape into 1-1/2-in. x 11-in. rolls. Wrap in foil and chill overnight. Slice cookies 3/8 in. thick. Bake on greased cookie sheets at 350° for about 10 minutes. Yield: About 17 dozen.

Originally published as Aunt Ione's Icebox Cookies in Reminisce May/June 1993, p51 

 

Made by Ose 2014

Chocolate Guinness cookies with Bailey’s frosting recipe - IrishCentral.com

REFRIGERATE   350F  bake 13 minutes
The original recipe, on A Beautiful Bite, said these cookies “will have your Irish (or non-Irish) eyes smiling”. That sounds about right to us. The three flavors - chocolate, Guinness, and Bailey’s Irish cream - go perfectly together.
Makes: 12
Prep time:20 mins
Cook time:13 mins
Total time:33 mins

Ingredients

• 1 cup unsalted butter, at room temp
• 1 cup white sugar
• 1 cup brown sugar
• 2 eggs
• 1/2 cup Guinness
• 2 1/2 cups flour
• 2/3 cup cocoa
• 1 tsp baking soda
• 1/2 tsp salt
•  
• For the Irish buttercream frosting:
• 4 cups powdered sugar
• 2 sticks unsalted butter, at room temp
• 3 Tbsp Bailey’s Irish cream
• 2 Tbsp milk

Method:
Preheat oven to 350°F.
Mix the cream, butter, sugar, eggs and Guinness in a mixer, on medium, until light and fluffy.
In a separate bowl, sift together the flour, cocoa, baking soda, salt.
Add the flour mixture by the tablespoon to the sugar, egg, and Guinness mixture. Mix at a medium speed until it comes together.
Refrigerate for one hour.
Drop a heaped tablespoon onto cookie sheets.
Back for 13 minutes.
Take out of the oven and let them rest.
Place all the frosting ingredients into a mixer and beat until light and fluffy.
Spread on cooled cookies.

•  

Orange Dreams

Baked: 2014, 2019

Susan Warren North Manchester, Indiana - From Best-Loved Cookies and Bars 2009

Drop cookies - 350F oven

Yield 4-1/2 Dozen

 

Ingredients:

·         1 cup butter, softened

·         ½ cup sugar

·         ½ cup packed brown sugar

·         1 egg

·         1 tablespoon grated orange peel

·         2-1/4 cups all-purpose flour

·         ¾ teaspoon baking soda

·         ½ teaspoon salt

·         1-1/2 cups vanilla or white chips

Directions:

1.       In a large bowl, cream the butter and sugars until light and fluffy. Beat in egg and orange peel. Combine the flour, baking soda and salt; gradually add to creamed mixture and mix well. Stir in vanilla chips.

2.       Drop by rounded tablespoonfuls 2 in apart onto ungreased baking sheets. Bake at 350 for 10-12 minutes or until golden brown. Remove to wire racks to cool.

Swedish Ginger Cookies

 -first made 2014

 – Pepparkakor

Bake: 350°F for 7-10 min

Ingredients:

·       1 cup butter

·       1-1/2 cups white sugar

·       1 tablespoon white corn syrup

·       1 large egg

·       1 tsp baking soda

·       2 tsp cinnamon

·       2 tsp ginger

·       1 scant tsp cloves

·       2-1/2 cups white flour (sifted)

Method:

1.  Cream butter together with sugar and corn syrup until smooth.

2.  Add egg and beat well

3.  Stir in soda, cinnamon, ginger and cloves

4.  Fold in flour

5.  Add more flour as needed, to make dough easy to handle.

6.  Roll dough onto floured board with rolling pin to about ¼ inch thickness.

7.  Cut into heart shapes

8.  Place on ungreased or parchmented cookie sheet and bake for 7 to 10minutes in a 350 oven.

9.  Remove from pan when cool and store in airtight containers.

By Catrine Kostenius-Foster, Lulea, Sweden