The King Arthur Holiday Cookie I Make Every Single Year (Spoiler: It's So Easy)

I consider myself a cookie connoisseur, and I have strong opinions about what makes a great cookie. I love a gooey chocolate chip cookie, warm from the oven, and a sandy shortbread with a touch of Maldon salt. I welcome dark, craggy chocolate crinkle cookies and a loaded oatmeal cookie studded with raisins.

Every December, I take all that cookie energy and funnel it into a massive baking project, making a half-dozen varieties of cookies to box up and deliver to friends. I like to include a mix of sweet and savory, plus homemade gelt and Chex Mix, changing up the cookies every year except one, my favorite, King Arthur Flour's Pistachio Icebox Cookies.

What Are Pistachio Icebox Cookies?

First, let's talk about icebox cookies. Icebox cookies are also called slice-and-bake cookies because typically you refrigerate or freeze the dough in a log until you're ready to slice them and pop them in the oven. They're among my favorite kinds of cookies because they're relatively simple to make and easy to keep on hand, plus the format is versatile—there's an icebox cookie for every kind of sweet tooth.

This recipe comes from former King Arthur Flour Test Kitchen Manager Charlotte Rutledge, and like all of Rutledge's recipes, it is practically foolproof.

Pistachio-Crusted Icebox Cookies are a shortbread-style cookie dotted with dried fruit. I use a mix of apricots and cranberries, but you can use any kind of dried fruit, including cherries, currants, and raisins. The log of dough is rolled in finely chopped pistachios, so when these cookies are sliced, they have a perfect crust of crunchy nuts along the edges.

The cookies have a buttery shortbread texture with sweet dried fruit throughout, but they avoid being too sweet. They can even be made savory by reducing the sugar in the dough, in which case they'd be a delightful addition to a cheese plate or just a nice sort of cookie-cracker hybrid to enjoy on their own.

I love adding these to my holiday cookie box because they maintain their integrity and flavor for days at room temperature, so my friends can reach for them after sampling some of the more perishable options.

How To Make Pistachio Icebox Cookies

Start by soaking your dried fruits in a bit of liquid to plump them up. The recipe calls for rum, but you can use other spirits—I like Cointreau—or even juice or water. While the fruit is soaking, cream the butter and sugar, then add vanilla and almond extract. I've made these with and without the optional almond extract, and I really appreciate how it amplifies the pistachio's nutty flavor, so I definitely recommend including it if you have it on hand.

Next, add the flour, nuts, and fruit, and stir until well combined. Form the dough into two logs, then roll them in finely chopped pistachios. Wrap the cookie dough logs in plastic wrap and aluminum foil, then chill them in the fridge for at least two hours or in the freezer for one hour before slicing and baking.

These get baked at 325°F for 25 to 30 minutes, until they're firm in the middle and just slightly browned. They don't spread or rise; they deepen in intensity and deliciousness. Let them cool, then store in an airtight container on the counter for a few days or in the freezer for several weeks. 

More Cookie Box Recipes

• Ginger Pennies
• Thumbprint Cookies
• Chocolate Crinkles
• Pecan Pralines
• Oatmeal Lace Cookies