Monday, March 19, 2012
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.