Good Morning America Recipes

Pistachio Cranberry Icebox Cookies

Diane Sawyer's Favorite Holiday Cookie

GMA Recipes Dessert
Servings:Over 8
Difficulty: Moderate
Cook Time: min

This holiday, make 'GMA' anchor, Diane Sawyer's favorite holiday cookie.


  • 1 1/2 cups all-purpose flour
  • 1/2 tsp. cinnamon
  • 1/4 tsp. salt
  • 1 1/2 sticks unsalted butter (3/4 cup), softened
  • 1/4 cup plus 2 Tbsp. granulated sugar
  • 1/2 tsp. fresh orange zest, finely grated
  • 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
  • Cooking Directions

    Stir together flour, cinnamon and salt in a bowl.

    Beat together butter, granulated sugar and zest in a large bowl with an electric mixer at medium-high speed until pale and fluffy, about three minutes.

    Reduce speed to low and add flour mixture in three batches, mixing until dough just comes together in clumps, then mix in pistachios and cranberries.

    Gather and press dough into a log about one-and-a-half inches in diameter. Square off long sides of each log to form a bar, then chill, wrapped in plastic wrap, until very firm, at least two hours.

    Put oven racks in upper and lower thirds of oven and preheat oven to 350 degrees. Line two large baking sheets with parchment paper.

    Brush egg over all four long sides of bars (but not ends). Sprinkle decorative sugar on a separate sheet of parchment or wax paper and press bars into sugar, coating well.

    Cut each bar crosswise into one-quarter-inch thick slices, rotating the bar after cutting each slice to help keep square shape. If dough gets too soft, freeze bars briefly until firm. Arrange cookies about one-half inch apart on lined baking sheets.

    Bake cookies, switching position of sheets halfway through baking, until edges are pale golden, 15 to 18 minutes total. Transfer cookies from parchment to racks using a slotted spatula and cool completely.

    Recipe makes about three dozen cookies. Dough bars can be chilled for up to three days or frozen, wrapped in plastic wrap and then foil, for one month. Thaw frozen dough in refrigerator just until dough can be sliced. Cookies keep in an airtight container at room temperature for five days.

    Recipe courtesy of Gourmet magazine, Dec. 2006

    Recipe Summary

    Main Ingredients: pistachios, cranberries, cinnamon

    Course: Dessert, Cookies

    Other Recipes That You Might Like
    Cranberry Pistachio Biscotti
    A Twice Baked Italian Cookie
    "Gourmet" Pistachio Orange Lace Cookies
    Gourmet Magazine's Favorite Holiday Cookie Recipes
    Ginger Snap Mascarpone Icebox Cake
    Try This Cool Dessert Tonight
    Twin Chefs' Mandarin Pecan and Cranberry Trifle
    A Festive Trifle That is Pretty and Healthy
    Anthony 'Spice' Adams' chocolate chip cookies recipe
    Bake these chocolate chip cookies for any holiday party!
    Grasshopper Cookies
    Chocolate Cookies with Minty Green Filling
    Latest Recipes on 'GMA'
    VIDEO: The Ramen Burger
    VIDEO: Rays & Stark Bar in LA employs an expert to help you choose from 20 brands of water.
    VIDEO: Haylee Nelson reveals all the delicious flavors that make up the new "Sunrise Sundae."
    VIDEO: Ladies and Gentlemen... The Crookie
    VIDEO: World, meet The Cronut
    Food Tips: How To...
    Karen's Kitchen
    Check out "GMA's" chef/food stylist's blog here.
    Karen's Cordon Bleu
    Check out "GMA's" chef/food stylist's delicious and celebratory chicken dish.
    PHOTO: Karen Pickus cherry galette is shown here.
    Karen's Cherry Galette Check out "GMA's" chef/food stylist's recipe for a tasty dessert.
    Connect with GMA
    Social Tools Facebook Twitter Twitter Connect with GMA YouTube RSS