SRC Pistachio Cherry Ice Box Cookies

Being a member of the SRC gives one a chance to discover a new blogger. We get to 'stalk' their blog all month and then the difficult part; make just one recipe from their blog.
I had the honor to get to know Mindy from The World in My Kitchen. What a fun blog. Mindy has lived all over the world, this is definitely reflected in her dishes. Mindy also travels to France with her husband, a teacher. She shares posts about food she eats as she travels. Since I probably won't get to France I enjoyed the virtual experience.
I narrowed the recipes down to three; Crock-pot French Onion Soup, Dorie's Apple cake or Pistachio, Cherry Ice Box Cookie. No surprise, the cookies won--but the other two will be made in the near future!
I do love a good Ice Box Cookie, I think they have gone out of vogue in the cookie making circle. It's that 2 hour fridge time that stops many. Cookies are often instant gratification for me; I really want to cook them now!
But this little gem is certainly one worth waiting for. There is a hint of Orange Rind that plays perfectly with the Pistachios and Dried Cherries. I subbed Dried Cherries for the dried cranberries. I had a bag of KAF Dried Sweet Cherries--they are more than delicious!
The recipe comes together quickly, chill for two hours and then you are rewarded with the best cookie imaginable.Thanks Mindy, these, are excellent!

Pistachio Cherry Ice Box Cookies
1 1/2 cups flour
1/2 teaspoon cinnamon
1/4 teaspoon salt
3/4 cup butter
Zest from one orange
1/4 cup plus 2 tablespoons granulated sugar
1/2 cup chopped pistachios
1/3 cup chopped dried cherries
1 egg lightly beaten
1/2 cup sanding sugar
In a small bowl mix together flour, cinnamon and salt. In mixer beat butter, orange zest and granulated sugar until light and fluffy. Turn mixer to low and add flour mix in three batches. Add pistachios and cherries, mix gently. Divide dough in two. Form each half in a log about 1 1/2 inches in diameter. Wrap in plastic wrap, refrigerate 2 hours.
Brush chilled cookie log with egg, roll in sanding sugar. Slice 1/4 inch thick. Bake on parchment lined sheet for 15 minutes at 350 degrees.

To see other great recipes from Secret Recipe Club members, visit the links below!

APPLE BALSALMIC CHICKEN   Raspberry White Chocolate Mousse   Swedish Cake - Gluten Free & Vegan   Breakfast Rice Bowl   Churros with Spiced Chocolate Sauce   Oreo Cookie Brownies   Grilled Chicken Shawarma   Strawberry truffle fudge   Pasta Alfredo with Peas and Carrots   Caramel Sauce   Chocolate Quesadillas   Tortellini Salad da Suzanne   Nutella Swirl Bread   THE Chicken Salad   Vodka Sauce   Fried Rice   Pomegranate Salad+Margarita Ice Cream   Irish Car Bomb Cupcakes   Berry Blast Green Smoothie   Stained Glass Cookies   Sticky Gingerbread   Tortilla Pinwheels   Cinnabon Copy Cat   Baked Apple Donuts   Chicken Fajitas   Funfetti Cookies   Stuffed Pork Chops with Ricotta and Spinach   Blueberry Crumb Cups   Chocolate-Covered Sea Foam   Molten Chocolate Cake   Sausage Cheese Breakfast Biscuits   Choc Buttermilk Cake, Cr Chz Frosting   peanut noodles!!   * Flourless Chocolate Walnut Torte *   Cake Show Pound Cake   Fettucine With Ground Beef And Roasted Red Pepper   Sweet & Sour Chicken   Toffee and White Chocolate Chunk Cookies~   Brown Butter PB Cookies   Tequila Sunset   Venison with Red Wine Grape Sauce   Coconut Peanut Butter Deep Dish Chocolate Chip Coo   Thai Shrimp Bites with Peanut Dipping Sauce   Trish Yearwood's Broccoli Cheddar Casserole   Cheesy Bacon Ranch Dip   Almond Butter Oatmeal Cookies   Pop Tart Funfetti Cookie Bars   Brownies in an Egg Shell   Ooey Gooey Rocky Road Cookies   Bacon, Mushroom,Caramelized Onion Pizza   Lemon Pudding Cake   Amazing Scones   Cheesy Chicken Tortilla Soup   Banana Cake with Brown Butter Frosting   Peanut Butter Noodles   Quinoa Black Bean Chili   Cheeseburger Stuffed Mushrooms   Healthier Spinach and Artichoke Dip   Muhammara   Black Bean Brownies   Pistachio Cherry Ice Box Cookies   Elephant Ears   Aspen Power Bars   Lemon Almond Torta

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