Cranberry, Almond and Pumpkin Seed Ice Box Cookies

These festive cookies will elevate any holiday tray and also make great gifts from the kitchen.

Yield: Makes about 7 1/2 dozen.

Cranberry, Almond and Pumpkin Seed Ice Box Cookies


  • 2 2/3 cups all-purpose flour
  • 1/2 tsp baking powder
  • 1/4 tsp salt
  • 1 cup granulated sugar
  • 1 cup salted butter, softened
  • 1 large egg
  • 2 tsp vanilla extract
  • 3/4 cup dried cranberries
  • 1/2 cup sliced almonds, toasted
  • 1/4 cup pumpkin seeds, toasted


  1. Combine flour, baking powder and salt in a medium bowl. Set aside.
  2. With the paddle attachment, cream together sugar and butter in an electric mixer bowl on medium speed until fluffy, about 2 minutes. Beat in egg and vanilla until combined.
  3. Using low speed, gradually add flour mixture. Beat just until dough comes together. Do not overmix. Add cranberries, almonds and pumpkin seeds. Stir just until combined.
  4. Divide dough into 3 pieces and place each on a large piece of parchment paper. Using parchment paper as an aid, shape dough pieces into 8 inch logs. Wrap logs tightly in plastic wrap and refrigerate for at least 2 hours or up to 24 hours.
  5. Preheat oven to 375°F.
  6. Cut each log into 1/4 inch thick slices and place 2 inches apart on parchment paper-lined cookie sheets.
  7. Bake until cookies are firm and light golden around edges, about 10 – 12 minutes. Let cookies stand for 5 minutes on cookie sheets. Remove from cookie sheets and cool on racks.
Nutritional analysis per cookie:


48 calories, 2.4 g fat, 0.6 g protein, 6.1 g carbohydrate, 0.3 g fibre, 26 mg sodium

Tip: To toast nuts or seeds, heat a clean frypan over low heat. Add a single layer of nuts or seeds. Cook, stirring constantly, until fragrant and lightly toasted. Immediately remove nuts from frypan to prevent overcooking.