Hi Everyone! Thanks for stopping by to check out this month's Secret Recipe Club's Group C reveal. Its pretty much one of the best days ever - its when we get to reveal our top secret blog assignment for the month and our selected recipe from that blog. :) If you're interested in learning more about SRC or joining, check out what its all about here.
This month, my assignment was The World in my Kitchen written by Mindy. Mindy is from Kentucky, but she has lived and traveled to many different places over the years. Her blog is a great testament to the different places she has lived and she has so many cool recipes to share. You've got to stop by and check if out if you haven't been there before. I can't wait to pop back over there and make some more of Mindy's recipes given the wild success of the one I selected for SRC.
I made the Cranberry, Pistachio Icebox Cookies - they were so perfect because they're easy (and not at all finicky) and they used ingredients I already had in my pantry (woot!). Mindy had a really cute story about how these cookies pulled her out of a string of unsuccessful cookie baking attempts, so I knew the recipe must be a winner. And it was! You've got to try it out ASAP. :D
Cranberry, Pistachio Icebox Cookies
Minimally adapted from The World in my Kitchen
- 1 1/2 cups flour
- 1 tsp vanilla extract
- grated zest of one lemon
- 1/4 tsp salt
- 3/4 cup unsalted butter, softened
- 1/4 cup sugar + 2 tbsp for sprinkling
- 1/2 cup shelled pistachios, roughly chopped
- 1/3 cup dried cranberries, roughly chopped
- 1 egg, lightly beaten
- Stir together the flour and the salt in a small bowl.
- Beat together the butter, lemon zest, vanilla, and 1/4 cup of the sugar about 3 minutes (or until pale and fluffy). Reduce speed to low and add flour mixture in three separate additions, mixing well after each addition. Mix until dough starts to come together in clumps. Add pistachios and cranberries and stir til evenly distributed through dough (it will be very crumbly still).
- Gather and press dough together and divide into two equal portions. Using a piece of plastic wrap, gather and form each piece into a log (about 1 1/2 inches in diameter). Chill, wrapped tightly in plastic wrap until firm - minimum two hours, but up to three days.
- Once chilled, preheat oven to 350F and line two large baking trays with parchment paper.
- Brush egg over the log covering all surfaces except the two ends of the log. Sprinkle liberally with remaining two tbsp of sugar (or use turbinado sugar).
- Slice each log into 1/4 inch rounds and place on the prepared cookie sheets. Bake in preheated oven for about 15 minutes, or until edges are lightly browned. Cool completely on a cooling rack.
This post has been linked up with Whatcha Bakin Wednesdays over at Cajun Sugar Pie. Head over and check out what other mouthwatering desserts other bloggers have come up with this week.