Cranberry Nut Icebox Cookie

This Cranberry Nut Icebox Cookie Recipe reminds me of Christmas, I make it every year. It’s super easy to make, and it also doubles as the perfect gift for friends, co-workers or family members because it has a free printable to finish it off! It freezes for up to three months, so you’ll always have cookie dough on hand.

Unbalanced

% Daily Values based on a 2,000 calorie diet

Step 1

Place the butter and icing sugar, vanilla essence and salt in a mixing bowl, and beat until smooth and creamy.

Step 2

Scrape down your mixing bowl, as sometimes the butter can accumulate on the sides, and slowly sift in the flour, mixing just until a dough forms.

Step 3

Stir in the cranberries and nuts, ensuring they are evenly spread through the dough.

Step 4

Divide the dough in half, roll into a cylinder (roughly 14 cm long) on a lightly floured surface, wrap in parchment paper, and refrigerate until firm (roughly an hour).

Step 5

If storing, freeze until needed.

Step 6

Preheat your oven to 180˚ Celsius or 360˚ Fahrenheit. Slice the cylinder of dough into 1cm thick cookies, using a serrated knife, and arrange on a prepared baking sheet (roughly 2cm – 3cm apart) and bake on the middle shelf for 15 minutes, or until lightly golden on the edges.

Step 7

Allow to cool on wire racks, and enjoy!

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