Name: Pistachio Cranberry Icebox Cookies
Cook time: 20 min
Total time: 2 1/2 hr
Yield: Makes about 3 dozen cookies
Ingredients: 1 1/2 cups all-purpose flour; 1/2 teaspoon cinnamon; 1/4 teaspoon salt; 1 1/2 sticks (3/4 cup) unsalted butter, softened; 1/4 cup plus 2 tablespoons granulated sugar; 1/2 teaspoon finely grated fresh orange zest; 1/2 cup shelled pistachios (2 1/4 oz; not dyed red); 1/3 cup dried cranberries (1 1/4 oz); 1 large egg, lightly beaten; 1/4 cup decorative sugar (preferably coarse); parchment paper

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Pistachio Cranberry Icebox CookiesRomulo Yanes

With their ruby cranberries and glittering sugar edges, these cookies look labor-intensive. But they're actually a host's best friend — keep the dough in your fridge, and they can be baked and served in half an hour.

Cooks' notes:

•Dough bars can be chilled up to 3 days or frozen, wrapped in plastic wrap and then foil, 1 month (thaw frozen dough in refrigerator just until dough can be sliced).
•Cookies keep in an airtight container at room temperature 5 days.

Recipe notes

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