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Pistachio Cranberry Icebox CookiesFrom Gourmet Magazine Food Editor and author, Sara Moulton Friday, December 15, 2006 Gourmet Magazine's Sara Moulton is back with some of their best cookies for Christmas 2006 on Good Morning America. Active Time: 20 minutes. Start to Finish: 2.5 hours (includes chilling dough) 
IngredientsDirections Stir together flour, cinnamon and salt in a bowl. Beat together butter, granulated sugar and zest in a large bowl with an electric mixer at medium-high speed until pale and fluffy, about three minutes. Reduce speed to low and add flour mixture in three batches, mixing until dough just comes together in clumps, then mix in pistachios and cranberries. Gather and press dough into a log about one-and-a-half inches in diameter. Square off long sides of each log to form a bar, then chill, wrapped in plastic wrap, until very firm, at least two hours. Put oven racks in upper and lower thirds of oven and preheat oven to 350°F. Line two large baking sheets with parchment paper. Brush egg over all four long sides of bars (but not ends). Sprinkle decorative sugar on a separate sheet of parchment or wax paper and press bars into sugar, coating well. Cut each bar crosswise into one-quarter-inch thick slices, rotating the bar after cutting each slice to help keep square shape. If dough gets too soft, freeze bars briefly until firm. Arrange cookies about one-half inch apart on lined baking sheets. Bake cookies, switching position of sheets halfway through baking, until edges are pale golden, 15 to 18 minutes total. Transfer cookies from parchment to racks using a slotted spatula and cool completely. Recipe makes about three dozen cookies. Dough bars can be chilled for up to three days or frozen, wrapped in plastic wrap and then foil, for one month. Thaw frozen dough in refrigerator just until dough can be sliced. Cookies keep in an airtight container at room temperature for five days. Recipe courtesy of Gourmet magazine, Dec. 2006 Recipe courtesy of James Humphrey, Gourmet magazine, copyright © December 2006.
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 MORE GREAT HOLIDAY RECIPES  Midwest Sausage and Dried Cherry StuffingMid-Atlantic Crab Boil StuffingEmeril's Deep-Fried "Cajun" TurkeyWolfgang's Apple Pecan Raisin StuffingSara's Turkey GravyMama Dip's Sweet Potato PieMama Dip's Pecan PiePepper-Stuffed TurkeyCreamed Potatoes with Spinach and Roasted GarlicFresh Cranberry CompotePecan PieRack of Lamb with Rosemary and ArtichokesCreamy Mashed Potatoes with Brown OnionsMushrooms with Fine HerbsSweet Potato CrispPumpkin Pie with Cranberry MarmaladeArugula Salad with Goat CheeseMiniature Pumpkin SoupCrispy Polenta with Exotic MushroomsTurkey, Squash and Vegetable Pot Pie with Cheddar BaconWolfgang Puck's Braised ChestnutsGratin of Sweet Potatoes with Sundried FruitsApple-Sausage Stuffing for Wild TurkeyOctober Bean and Butternut Squash Soup with Parmigiano and ProsciuttoOld Fashioned Apple PieMashed Yellow Turnips with Crispy ShallotsHot Spiced CiderSpiced Cranberry Relish |
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