Strawberry Pistachio Icebox Cookies

1 cup (2 sticks) unsalted butter, room temperature

1 cup sugar

2 teaspoons vanilla extract

½ teaspoon baking powder

¼ teaspoon salt

2 egg yolks

2 cups all-purpose flour

1 cup crushed freeze-dried strawberries

1 cup chopped shelled pistachios

Sanding (coarse decorating) sugar

In a medium bowl, use an electric mixer to beat together the butter, sugar, vanilla, baking powder and salt. Add the egg yolks and beat to combine. Stir in the flour until a dough just comes together. Stir in the strawberries and pistachios until evenly distributed.

Divide the dough in half. Using a sheet of waxed paper to help you work with the dough, shape each half into a log 1½ inches around and 12 inches long. Wrap tightly and refrigerate for at least 3 hours.

When ready to bake, heat the oven to 375 degrees.

Place the sanding sugar in a dinner plate. Unwrap one of the logs and roll it in the sugar to coat the sides. Using a paring knife, slice the log into about 30 rounds. To prevent the log from losing its shape, turn the log a little with each slice. Working in batches, arrange the slices on a baking sheet, leaving 1 inch between them. Bake 15-17 minutes, or until golden brown around the edges. Transfer to a rack to cool completely. Repeat with the remaining log.

Store cookies in an airtight container at room temperature.

Makes 5 dozen cookies.

Nutrition values per cookie: 70 calories, 4 g fat (2 g saturated), 7 g carbohydrates, 0 fiber; 4 g sugar, 1 g protein, 15 mg cholesterol, 15 mg sodium.

Associated Press