Whole Wheat Pistachio Icebox Cookies with Cranberries and White Chocolate

The icebox cookies in this recipe taste especially yummy if you can get your hands on one of those large blocks of white chocolate to cut or grate by hand into uneven shards. The big shards provide chunks of sweetness while the tiny slivers meld into the dough and infuse it with milky, creamy, White Chocolate Goodness. Read the original post here.

Annie blogs with her twin sister Connie at Ratty Gourmet, where they share recipes from Brown University’s main cafeteria (affectionately known as the Ratty). On break, Annie and Connie devote more time to baking and updating their Artful Food blog.

**Recipe**

Whole Wheat Pistachio Icebox Cookies with Cranberries and White Chocolate
Makes 2 dozen 2-inch cookies
Adapted from Alice Medrich’s “Chewy Gooey Crispy Crunchy Melt-in-Your-Mouth Cookies.”

Ingredients
1/2 cup (60 g) unbleached all-purpose flour
scant 1/2 cup (50 g) whole wheat flour
7 tablespoons unsalted butter, slightly softened
1/4 cup (50 g) sugar
1/4 teaspoon sea salt
1/2 teaspoon ground whole vanilla beans
1/4 cup white chocolate, grated
1/4 cup (40 g) cranberries
1/2 cup (70 g) shelled pistachios

Combine the flours in a medium bowl and mix together with a whisk or fork. With the back of a large spoon, beat the butter with the sugar, salt, and vanilla for about 1 minute, until smooth and creamy but not fluffy. Add the flours and mix just until incorporated. Mix in the white chocolate, cranberries, and pistachios. Scrape the dough into a mass and knead with your hands a few times to make sure flour is incorporated evenly. Dump the dough onto a piece of parchment paper, and form into a 9-by-2-inch rectangular log. Roll the log up inside the parchment and refrigerate in a large Ziploc bag for at least 2 hours, preferably overnight.

Preheat the oven to 350°F. Position racks in upper and lower thirds of the oven. Use a sharp knife to cut the cold dough log into 1/4 inch slices. Place the cookies 1 inch apart on parchment-lined cookie sheets. Bake for 12-14 minutes, until the cookies are light golden brown. Rotate the cookie sheet from top to bottom halfway through the baking time to ensure even baking, if you want. Slide the parchment containing the warm baked cookies onto the counter or cookie rack to cool. Once cool, cookies may be kept in an airtight container for up to 2 weeks.

Originally posted on Saturday, January 21st, 2012

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