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Icebox Orange Pistachio Cookies


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Rate this recipe 4.6/5 (14 Votes)


  • Frosting:
  • 3/4 cup margarine
  • 1 cup granulated sugar
  • 1 egg, beaten
  • 1 tbsp finely grated orange rind
  • 1 tsp vanilla
  • 2 cups all-purpose flour
  • 1/4 cup corn starch
  • 1 tsp salt
  • 1/3 cup finely chopped toasted pistachios
  • 2-1/4 cups icing sugar
  • 1/4 cup orange juice
  • 1 tsp melted margarine
  • orange rind (optional)


Servings 5
Adapted from


Step 1

1. Beat the margarine with the sugar until light and fluffy, about 2 minutes. Beat in the egg, orange rind and vanilla. Stir together flour, cornstarch and salt. Add to the margarine mixture and blend on low speed until just combined. Divide the dough in half and roll each piece into a log, about 1-inch in diameter. Roll the logs in the pistachios to coat. Wrap tightly in plastic wrap; freeze for at least 30 minutes or until ready to use.

2. Preheat oven to 350°F. Line baking sheets with parchment paper. Slice each log into 30 rounds. Place cookies about 1 inch apart on prepared baking sheets. Bake, in batches, for about 10 minutes or until golden on the bottom. Cool completely.

3. Blend the sugar with the juice and margarine until smooth. Use a knife to spread a thin layer over each cookie. Garnish with orange rind (if desired).
Makes about 5 dozen cookies.

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