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January is always a bit of a letdown at The Farm. The glow from the Christmas decor comes down and everything seems cold and dark. Baking seems to change as well: with the advent of a new year, fresh, light flavors start to take over! With so many spices, chocolates, and many indulgences, holiday baking can seem intense. So I like to turn the tide and make something simple in January. Refrigerator – or icebox – cookies are so simple and the dough can be made weeks ahead. Just freeze, then slice and bake when needed. These cookies marry together pistachios with dried cherries and they’re brightened with fresh lime zest.
These are slightly crisp cookies, full of a delicious buttery flavor. I cannot wait for you to make these and maybe even come up with your own flavors!
Watch how to make these lime refrigerator cookies
Dried Cherry, Pistachio & Lime Refrigerator Cookies
Ingredients
- 2 cups light brown sugar
- 16 tbsp (2 sticks) unsalted butter room temperature
- 2 large eggs
- 1 tsp vanilla extract
- 3 ½ cups all-purpose flour
- 1 tsp baking soda
- 2 tbsp lime zest
- ½ cup dried tart cherries
- ½ cup ground pistachios
- ½ cup turbinado sugar
Instructions
- Beat the brown sugar and butter in a stand mixer until well combined.2 cups light brown sugar, 16 tbsp (2 sticks) unsalted butter
- Mix in eggs and vanilla extract. Scrape the sides of the bowl to ensure even mixing.2 large eggs, 1 tsp vanilla extract
- Add flour and baking soda and beat until no dry streaks remain.3 ½ cups all-purpose flour, 1 tsp baking soda
- Finish by mixing in lime zest, cherries, and pistachios.2 tbsp lime zest, ½ cup dried tart cherries, ½ cup ground pistachios
- Remove dough from bowl and divide in two. Shape into a log using parchment paper as a guide. Wrap tightly and chill 4-6 hours.
- Preheat oven to 375°F.
- Remove dough from refrigerator and slice into ¼-inch pieces. Place on parchment-lined baking sheets and sprinkle with raw (turbinado) sugar. Bake 12-15 minutes until the cookies are lightly golden.½ cup turbinado sugar
- Remove from oven and cool on baking sheet for 5 minutes then finish cooling on a rack.
