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Cape Cod Cookies

Theoretically these cookies keep 5 days in an airtight container, but we have never been able to prove that!
Recipe courtesy of The Whalewalk Inn & Spa
Yield : about 3 dozen cookies
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  • 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
  • 1/3 cup shelled pistachios (not the red ones)
  • 1/3 cup craisins
  • 1/4 cup green and red decoration sugar
  • Parchment Paper

Stir together flour, cinnamon, and salt in a bowl. Set aside.

Beat butter, sugar and zest in a bowl with mixer until pale and fluffy, about 3 minutes. Add flour mixture in 3 batches mixing on low speed until dough just comes together in clumps. Mix in pistachios and cranberries.

Gather and press dough together, and divide into 2 equal pieces. On plastic wrap, form each piece of dough into a log about 1_ inches in diameter. Square off each log to form a bar, chill in plastic wrap until very firm – at least 2 hours.

Put over racks in upper and lower thirds of over and preheat oven to 350 degrees Fahrenheit. Line 2 large baking sheets with parchment paper (very important).

Brush egg over all 4 longs sides of bars. 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 helps to keep the square shape. Place _-inch apart on lined baking sheets.

Bake cookies, switching racks halfway through until edges are pale golden, 15 to 18 minutes. Transfer cookies to racks, using a slotted spatula and cool completely.

Dough bars can be frozen up to one month.