Icebox Orange Pistachio Cookies

By Karen_W

These pretty pistachio-edged icebox cookies will spice up your usual Christmas cookie. An orange frosting glaze makes the cookie even better!

Ingredients

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

Details

Servings 5
Preparation time 15mins
Cooking time 45mins

Preparation

Step 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 (2.5cm) 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.

Preheat over to 350°F (180°C). Line baking sheets with parchment paper. Slice each log into 30 rounds. Place cookies about 1 inch (2.5 cm) apart on prepared baking sheets. Bake, in batches, for about 10 minutes or until golden on the bottom. Cool completely.

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).

Note from me: I just bunged the orange rind straight into the frosting and swished it over the cookies with a pastry brush. Turned out fine.