Pistachio Icebox Cookies


  • 1 cup unsalted butter, room temperature
  • 1 cup light brown sugar
  • 1 egg
  • 1 teaspoon vanilla extract
  • 2 cups all purpose flour
  • 1 teaspoon baking powder
  • 1/2 teaspoon salt
  • 1 1/4 cups shelled and chopped coarsely pistachios


  1. In a medium bowl, cream the butter and brown sugar. Beat in egg and vanilla.
  2. In a separate bowl whisk together flour, baking powder and salt. Stir into butter mixture and mix in the pistachios.
  3. Cover and chill for one hour or until dough is firm enough to roll into 1 1/2 - 2 inch logs. Wrap the logs in waxed paper and freeze for 2 hours or overnight.
  4. To bake, preheat oven to 400º F and grease a cookie sheet. Unwrap dough and cut into 1/4 inch slices. Place on a lightly greased cookie sheet and bake 8-10 minutes, until golden brown. Cool slightly on cookie sheets and transfer to racks.