Pistachio Cranberry Icebox Cookies

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READY IN: 22mins
YIELD: 36 cookies
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • Cream together: butter, margarine, granulated white sugar and brown sugar.
  • Add egg and vanilla and almond extracts. Beat well.
  • Sift in the flour, baking soda, baking powder and salt. Beat until all are incorporated.
  • Stir in the nuts and dried cranberries.
  • Place dough onto a lightly floured board - divide in two equal parts.
  • Form each half into a square shaped log, about 9" in length. Freeze until hard. Wrap in plastic film until required.
  • TO BAKE: Preheat oven to 350 degrees F. Remove frozen dough from freezer and slice with a sharp knife into 1/4" slices. Bake on a shiny cookie sheet for 12 to 14 minutes until golden.
  • Cool completely on a wire rack.
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