I have been away – physically, emotionally and even electronically from everyone. My apologies to everyone whose mails I haven’t replied yet, whose calls I haven’t picked/returned and my dear Kitchen Trials and its readers (are there any!?) for being away so long.
I guess I bragged a bit too much about successfully completing the month-long April marathon and hence this real long unexpected, unplanned break.
Anyway, here I am and this time I have come back with a sweet treat. I had seen this recipe for Pistachios Cookies in Pavani’s space and bookmarked it immediately. It seemed like a really simple bake at that time. It was only when I started making these, did I realize how wrong I was! The dough wouldn’t come together, the log wouldn’t hold shape and the log would just crumble when I was slicing!
I had given up hope by the time these went into the oven. But once the aroma of sweet cookie filled the house, I hopes began to rise again. I tasted the cookies and oh my god! – It took me right up to the heaven and slowly brought me back to earth. It was just perfect and totally worth the effort!
And that’s all I wanted…a nice cookie for my sweet dad :-)
So, let me celebrate my break with these shortbread cookies, that can be baked plain or with flavours of your choice. I liked the pistachios the best off the three.
I might try it again just to see whether the stars were against me the day I made it or whether the recipe is really tough! ( I would put my money on stars, btw :D).
Recipe Source: Cook’s Hideout
Makes: approx. 3 dozen, depending on the size
- All purpose flour : 2 1/3 cups
- Confectioners Sugar : 3/4 cup
- Butter : 200 gms
- Salt : 1/2 tsp
- Pistachios : 1/3 cup , coarsely chopped
- Cranberries : 1/3 cup,
- The butter should be at room temperature. If it isn’t, microwave at 40% power for 10 second intervals until it’s not cold anymore.
- In a food processor, pulse the room temp. butter, sugar and salt. Add the flour and pulse until it all comes together as a ball. For me, the dough was not coming together and finally I ended up adding a few drops of milk and then kneading it softly with my hand.
- I divided the dough into three. I left one plain, added pistachios to another and cranberries to the last one.
- If you are using only pistachios, then triple it and add it to the food processor itself.
- Now, shape the dough into logs. I found this part also difficult as the dough was breaking a lot for me. But finally I managed to shape them!
- Take a tall steel vessel with a narrow opening or a cookie tin or a plain bottle with a mouth big enough for the log to go inside. Or cut the log into two to fit in the vessel. Cover the roll with cling wrap or butter paper.
- Lie the vessel down on the side so that the log rests on the curved portion. This way, the log will retain the round shape. Refrigerate for at least 3 hours. These can be frozen up to a month.
- When ready to bake, get the oven heated to 180C/350F. Cut the log into 1/4 inch slices (or slightly more thinner) and bake in 3-4 batches in a baking tray lined with parchment paper. It’s best to bake only one batch at a time. Bake for 10-15 minutes (until the edges start to brown).
- Let them cool on a wire rack and once completely cooled, spread 1/2 tsp strawberry jam and sandwich the cookies for a luxury feel or munch on them as such.
3 thoughts on “Icebox Cookies”
I am sure all your readers are missing you Rajani, do come back soon and not take your vacation for a longer time..:)..those icebox cookies are so inviting..
Cookies look great. I love icebox cookies too — so convenient and less work :-)