These icebox cookies are buttery, rich, and loaded with dried cranberries and pistachios. Make homemade slice and bake cookies in no time!
- Brown Butter - Unsalted Butter - Icing Sugar - Kosher Salt - Egg Yolks - Flour - Vanilla - Dried Cranberries - Pistachios
Place 1/2 cup of cubed butter in a glass plate. Cover to catch any spatters, and microwave for 6-8 minutes. Allow to cool to room temperature.
Beat the butter until it is smooth. Add the cooled brown butter, sugar, salt, egg yolks and vanilla and mix well. Stir in flour, cranberries and pistachios just until combined.
Roll the dough into a sausage and wrap in plastic wrap. Refrigerate for at least 2 hours or overnight. Once chilled, slice into rounds approx. 1/2 inch thick.
Place cookies on a sheet lined with parchment, and bake at 350F for 14 minutes. Allow to rest for 2 minutes before moving to a cooling rack.