This easy dough for vintage Icebox Slice and Bake Pistachio Cookies is tasty, freezer friendly and great for snack, dessert, parties or bake sales! Also great for the holidays.
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I have another icebox cookie recipe for you today!
Pistachio sweets are some of my absolute favorites! I love muffins, fluff salads made with pistachio pudding and of course, cookies!
Where do these cookies get their name?
The icebox was the predecessor to the refrigerator and recipes like this one started popping up in the 1930's.
These cookies make it SO easy to skip slice and bake cookie dough at the grocery store. They taste ten times better, you have homemade dough in less than 15 minutes and both the dough and cookies freeze well for future use.
I first shared the base sugar cookie dough for these cookies and also the peppermint white chocolate chip version. You can pretty much use any add-ins you already have on hand by just using the base dough linked above.
These cookies are buttery, not too soft and sure to be a new favorite! If you're looking for another icebox treat, give this lemon icebox pie a try! So delicious!
Keep scrolling for tips, process photos, additional colorful cookie recipes and more!
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What are the ingredients in this recipe?
- Butter
- Granulated Sugar
- Brown Sugar
- Egg
- Almond Extract
- All Purpose Flour
- Baking Powder
- Salt
- Pistachios
- green food coloring
How to make:
Scroll down to the printable recipe card for measurements and instructions!
Recipe tips:
- Dough can be refrigerated overnight or wrapped in plastic wrap and refrigerated for a few days, this is a great make ahead dough for fresh cookies.
- The dough can also be frozen. Tightly wrap the cookie dough log in plastic wrap, then into a freezer bag. Freeze for up to two months, thaw in the refrigerator before slicing.
- Baked cookies can be frozen in an airtight container or freezer bag for up to one month. Thaw and serve.
- Don't skip refrigerating the dough. This prevents the dough from spreading as the cookies bake.
- Make sure to use the spoon and level technique when measuring your flour so the dough is the right consistency.
- If you'd like to frost these cookies, cool completely, then frost with your favorite frosting. We love this cream cheese frosting.
More colorful cookie recipes you might like:
- Blueberry White Chocolate Chip Cookies
- Crinkle Cookies
- Red Velvet White Chocolate Chip Cookies
- Jello Cookies
- Rainbow Cream Cookies
- Red Velvet Sprinkle Cake Mix Cookies
- Strawberry Crunch Cookies
You can add or substitute with these ingredients:
- Dip half of each cookie in melted white chocolate
- Add some chopped maraschino cherries
- Add some white chocolate chips
- Add some chopped dried cranberries
Our favorite kitchen supplies used with this recipe:
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I hope you enjoy this recipe as much as we did!
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Icebox Slice and Bake Pistachio Cookies
Ingredients
- 1 cup Butter (softened, 2 sticks)
- ½ cup Granulated Sugar
- ½ cup Brown Sugar
- 1 Large Egg
- 1 teaspoon Almond Extract
- 2 cups All Purpose Flour
- 1 teaspoon Baking Powder
- ½ teaspoon Salt
- 1 cup Chopped Pistachios
- 3-4 drops of green food coloring (optional)
Instructions
- With the paddle attachment of a stand mixer cream butter until light and fluffy.
- Add in granulated and brown sugar and continue to mix until well incorporated.
- Add in egg and almond extract and continue mixing until well blended.
- In a separate bowl whisk together flour, baking powder and salt.
- Gradually add flour mixture to butter mixture, mixing after each addition until all the flour is incorporated.
- Add in the pistachios and food coloring and mix gently on low until combined.
- Lay out a piece of wax paper on a flat surface. Scoop the dough into the center of the wax paper. Use the wax paper to help roll the dough into a long shape with a diameter of about 2 inches.
- Wrap the dough in the wax paper and refrigerate for at least 1 hour.
- To bake:
- Preheat the oven to 350 degrees F.
- Line a baking sheet with parchment paper.
- Slice the cookie dough into ¼- ½ inch slices.
- Place dough slices on prepared baking sheet a couple of inches apart.
- Bake for 10-14 minutes or until they are a very lightly golden brown around the edge and appear dry in the center.
- Allow to cool for 2-3 minutes on the baking sheet before removing and allowing to cool completely on a wire rack.
- Store in an airtight container for up to three days.
Notes
Dough can be refrigerated overnight or wrapped in plastic wrap and refrigerated for a few days, this is a great make ahead dough for fresh cookies.
The dough can also be frozen. Tightly wrap the cookie dough log in plastic wrap, then into a freezer bag. Freeze for up to two months, thaw in the refrigerator before slicing.
Baked cookies can be frozen in an airtight container or freezer bag for up to one month. Thaw and serve.
Nutrition Facts
Calories
171.19Fat
10.28Sat. Fat
5.22Carbs
18.1Fiber
0.81Net carbs
17.29Sugar
9.07Protein
2.44Sodium
131.13Cholesterol
27.16Hot Eats and Cool Reads is not responsible for the outcome of any recipe you try from this blog/website. You may not always have the same results I do due to variations in ingredients, humidity, altitude, cooking temperatures, typos, errors, omissions, or individual cooking abilities.
You are solely responsible for ensuring that any nutritional information provided is accurate, complete, and useful. I am not a certified nutritionist and make no claims to the contrary. Each individual's dietary needs and restrictions are unique to the individual.
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