January is always a bit of a let down at The Farm. The glow from the Christmas decor comes down and everything seems cold and dark. Baking seems to change as well: with the advent of a new year, fresh, light flavors start to take over! With so many spices, chocolates and many indulgences, holiday baking can seem intense. So I like to turn the tide and make something simple in January. Refrigerator – or icebox – cookies are so simple and the dough can be made weeks ahead. Just freeze, then slice and bake when needed. These cookies marry together pistachios with dried cherries and they’re brightened with fresh lime zest.
- 2 cups brown sugar
- 1 cup butter, room temperature
- 2 eggs
- 1 teaspoon vanilla
- 3 1/2 cups flour
- 1 teaspoon baking soda
- 2 tablespoons lime zest
- 1/2 cup dried tart cherries
- 1/2 cup ground pistachios
- 1/2 cup raw sugar
- Beat the brown sugar and butter in a stand mixer until well combined.
- Mix in eggs and vanilla. Scrape sides of bowl to ensure even mixing.
- Add flour and baking soda and beat until no dry streaks remain.
- Finish by mixing in lime zest, cherries and pistachios.
- Remove dough from bowl and divide in two. Shape into log using parchment paper as guide. Wrap tightly and chill 4-6 hours.
- Preheat oven to 375 degrees.
- Remove dough from refrigerator and slice into 1/4-inch pieces. Place on parchment-lined baking sheets and sprinkle with raw (turbinado) sugar. Bake 12-15 minutes until the cookies are lightly golden.
- Remove from oven and cool on baking sheet for 5 minutes then finish cooling on rack.
Video and images by The Gray Boxwood