Pistachio Icebox Cookies
Christmas is our favorite time of year for many reasons. For starters, 'tis the season for baking cookies. This year, try these easy pistachio icebox cookies. The beauty here is that you can make the dough ahead of time and bake whenever.
1 stick unsalted butter, at room temperature
⅓ cup brown sugar
1 cup all-purpose flour
¾ cup chopped pistachios
¼ teaspoon salt
Sugar, as needed for finishing
1. In the bowl of an electric mixer fitted with the paddle attachment, cream the butter with the brown sugar until light and fluffy, 4 to 5 minutes.
2. Add the egg and mix until combined, 1 minute more. Add the flour, pistachios and salt, and mix until fully incorporated.
3. Cut a piece of parchment paper the size of a baking sheet. Place the dough on the long side of the paper. The dough will be sticky, so use the paper to help you roll it into a rounded log shape, about 17 to 19 inches long (which is about the length of a baking sheet) and 1½ inches wide.
4. Once you've formed a log, make sure the dough is completely wrapped in the parchment paper. Refrigerate for at least 2 hours or up to overnight. (Note: The dough can be frozen at this point for up to three months.)
5. Preheat the oven to 350°F. Line two baking sheets with parchment paper.
6. Slice the log of cookie dough into ¼-inch-thick slices and transfer to the baking sheets. Leave at least ¾ inch around each cookie to allow room for spreading.
7. Bake the cookies until they are slightly golden around the edges, 8 to 10 minutes. Cool completely before serving. Store leftover cookies in an airtight container at room temperature for up to a week.