The dough for these cookies is easily prepped ahead of time. Follow the recipe up through forming the dough into logs. The logs can be refrigerated for up to a week, or frozen up to three months. If frozen, allow them to thaw at room temperature for 20 minutes before slicing and baking.
STRAWBERRY PISTACHIO ICEBOX COOKIES
Start to finish: 3 hours 45 minutes (30 minutes active)
Makes 5 dozen cookies
1 cup (2 sticks) unsalted butter, room temperature
1 cup sugar
2 teaspoons vanilla extract
1/2 teaspoon baking powder
1/4 teaspoon salt
2 egg yolks
2 cups all-purpose flour
1 cup crushed freeze-dried strawberries
1 cup chopped shelled pistachios
Sanding (coarse decorating) sugar
In a medium bowl, use an electric mixer to beat together the butter, sugar, vanilla, baking powder and salt. Add the egg yolks and beat to combine. Stir in the flour until a dough just comes together. Stir in the strawberries and pistachios until evenly distributed.
Divide the dough in half. Using a sheet of waxed paper to help you work with the dough, shape each half into a log 1 1/2 inches around and 12 inches long. Wrap tightly and refrigerate for at least 3 hours.
When ready to bake, heat the oven to 375 F.
Place the sanding sugar in a dinner plate. Unwrap one of the logs and roll it in the sugar to coat the sides. Using a paring knife, slice the log into about 30 rounds. To prevent the log from losing its shape, turn the log a little with each slice. Working in batches, arrange the slices on a baking sheet, leaving 1 inch between them.
Bake for 15 to 17 minutes, or until golden brown around the edges. Transfer to a rack to cool completely. Repeat with the remaining log.
Store cookies in an airtight container at room temperature.
Nutrition information per cookie: 70 calories; 35 calories from fat (50 per cent of total calories); 4 g fat (2 g saturated; 0 g trans fats); 15 mg cholesterol; 7 g carbohydrate; 0 g fiber; 4 g sugar; 1 g protein; 15 mg sodium.
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