What did I do wrong?????????? I made the dough exactly as listed in Marigene's recipe....however, when i put them in the oven they turned into a soggy mess. Could I have waited too long between rolling out and cutting before putting them in the oven???? I have to make these cookies ASAP. I have the rest of the dough in the fridge. I am going to attempt to put another batch in the oven later today so that the dough is completely chilled. OY!! The ones I made over the holidays were wonderful. Hey.... maybe I made these too thick? is that a possibility? any help would be appreciated

It was funny..sort of. Most of my cookies have butter in them (apart from meringues) so donÂt stick anyway, and I donÂt care about washing the cookie sheets. (You have to wash the bowls and beaters and everything, so whatÂs a few sheets?) So the only reason I thought I could use the parchment was to be able to slide the delicate spritz off the sheets and onto my flat countertop to cool. Once they are cool they are easy enough to pick up without crumbling. I sprinkled the sheets with water and put the parchment over that, and thought that would give it enough tack. I realized when I pressed the first cookie that it was not going to work. Normally the dough sticks to the metal sheet, you pull up the press and the cookie is on the sheet. But with the parchment, instead when I pulled up the press the parchment just came up. I put a weight on the end and then it just slid around for the second cookie. I thought of taping the sheet down and then removing the tape before putting it in the oven. But with the clock ticking away on the 23rd and many batches to go, I just abandoned the idea and did it the old way. If the parchment were glued down I assume I could not slide the sheet off to cool the cookies on the countertop. But I think the slickness of the parchment, even if it is glued down with something, will not work for cookie press recipes, or any cookie that needs adhesion to the cookie sheet to get it to work. I mention this in case someone in the future is thinking about using parchment for this purpose.

linda117, I did a search and could not find one with egg in the dought. Sorry yours was dry. Pistachio Icebox cookie Pistachio cranberry icebox cookies MAKESABOUT 3 DOZEN COOKIES ACTIVE TIME:20 MIN START TO FINISH:2 1/2 HR Gourmet magazine, DECEMBER 2006 It doesn’t get fancier or more Christmassy than these glittery-edged cookies sporting studs of red and green. But all that festivity comes in an easy slice-and-bake package, so you can always keep a log of dough in the fridge, ready to go when company unexpectedly comes calling. This is just one of Gourmet’s Favorite Cookies: 1941-2008 [EDITED TO ADD: Sadly the link to this fabulous cookie collection is broken. I encourage you to go to the Gourmet website and retreive and print recipes you are interested in, before it goes away. Epicurious has many Gourmet recipe, thankfully, but the photos of the cookie recipes are fabulous and only available at Gourmet.com.] Although we’ve retested the recipes, in the interest of authenticity we’ve left them unchanged: The instructions below are still exactly as they were originally printed. 1 1/2 cups all-purpose flour 1/2 teaspoon cinnamon 1/4 teaspoon salt 1 1/2 sticks (3/4 cup) unsalted butter, softened 1/4 cup plus 2 tablespoons granulated sugar 1/2 teaspoon finely grated fresh orange zest 1/2 cup shelled pistachios (2 1/4 oz; not dyed red) 1/3 cup dried cranberries (1 1/4 oz) 1 large egg, lightly beaten 1/4 cup decorative sugar (preferably coarse) SPECIAL EQUIPMENT: parchment paper MAKE DOUGH: • Stir together flour, cinnamon, and salt in a bowl. • Beat together butter, granulated sugar, and zest in a large bowl with an electric mixer at medium-high speed until pale and fluffy, about 3 minutes. Reduce speed to low and add flour mixture in 3 batches, mixing until dough just comes together in clumps, then mix in pistachios and cranberries. Gather and press dough together, then divide into 2 equal pieces. Using a sheet of plastic wrap or wax paper as an aid, form each piece of dough into a log about 1 1/2 inches in diameter. Square off long sides of each log to form a bar, then chill, wrapped in plastic wrap, until very firm, at least 2 hours. SLICE AND BAKE COOKIES: • Put oven racks in upper and lower thirds of oven and preheat oven to 350°F. Line 2 large baking sheets with parchment paper. • Brush egg over all 4 long sides of bars (but not ends). Sprinkle decorative sugar on a separate sheet of parchment or wax paper and press bars into sugar, coating well. • Cut each bar crosswise into 1/4-inch-thick slices, rotating bar after cutting each slice to help keep square shape. (If dough gets too soft to slice, freeze bars briefly until firm.) Arrange cookies about 1/2 inch apart on lined baking sheets. • Bake cookies, switching position of sheets halfway through baking, until edges are pale golden, 15 to 18 minutes total. Transfer cookies from parchment to racks using a slotted spatula and cool completely. COOKS’ NOTES: Dough bars can be chilled up to 3 days or frozen, wrapped in plastic wrap and then foil, 1 month (thaw frozen dough in refrigerator just until dough can be sliced). Cookies keep in an airtight container at room temperature 5 days. This post was edited by glenda_al on Mon, Mar 25, 13 at 12:22

How pretty! And delicious I am sure. I remembered this morning when I worked at a school. They made cookies with a buttercream frosting, surprisingly good considering the frosting came out of a 5 gallon bucket. They had to sit overnight to crust over. Not sure they would have shipped well, but they were really popular.