Easiest Way to Make Tasty Icebox Cookies

Icebox Cookies. She still makes them and sends us home with the dough so that we can make more whenever we want, I love to make a fresh batch when company drops in. —Chris Paulsen, Glendale, Arizona Icebox Cookies. Keeping a log of cookie dough in your fridge or freezer is the true genius move. It let's you have dessert ready in just a moment. Not what I was looking for in an ice box cookie. I wanted more of a butter cookie and didn't care much for the cinnamon.

But for the walnuts it was just like those my mom made when I was a child. Being from the south pecans are the nut of choice.. Icebox cookies are easy to keep around because you can freeze the log of dough for a month or keep it in the fridge for a few weeks. You can have Icebox Cookies using 14 ingredients and 24 steps. Here is how you cook that.

Ingredients of Icebox Cookies

1. It's of Butter Cookie Dough:.
2. You need 60 g of Butter (Salted).
3. Prepare 50 g of Icing Sugar.
4. Prepare 1 of Egg Yolk.
5. It's 100 g of Flour.
6. It's 1 g of Vanilla Essence.
7. You need of Chocolate Cookie Dough:.
8. Prepare 60 g of Butter.
9. Prepare 50 g of Icing Sugar.
10. You need 1 of Egg Yolk.
11. You need 80 g of Flour.
12. You need 20 g of Cocoa Powder.
13. You need of Ingredients for exterior:.
14. It's 1 of Egg white for Egg Wash.

After making the dough, shaping it into a log, and chilling it for a few hours, you have a perfect cylinder of pecan-chocolate chip shortbread that is ready to slice and bake. While other icebox cookie recipes can. All icebox cookies recipes (aka refrigerator cookies or slice-and-bake cookies) require rolling the dough into a log before going into the fridge. After a good chill, the dough is sliced and baked into delectable treats.

Icebox Cookies instructions

1. Operation Time / 30 min Oven Temperature / 350 F Baking Time / 20 min.
2. Butter Cookie Dough.
3. Sift the flour and set aside until use..
4. Cream the butter and icing sugar and whisk well..
5. Add the egg yolk and vanilla essence and whisk well..
6. Add the flour and use a spatula to mix well..
7. Place the dough on a lightly floured surface. Roll out the dough to about 1.5cm thick rectangle. Set aside until use..
8. Chocolate Cookie Dough.
9. Sift the flour and cocoa powder and set aside until use..
10. Cream the butter and icing sugar and whisk well..
11. Add the egg yolk and whisk well..
12. Add the flour mixture and use a spatula to mix well..
13. Place the dough on a lightly floured surface. Roll out the dough to about 1.5cm thick rectangle..
14. Cut off about 10% of the chocolate dough. You will use this for the outside of the checkered cookies..
15. Assembly.
16. Brush the egg white (quantities for exterior) on the surface of one side of the butter cookie dough..
17. Place the chocolate cookie dough on the butter cookie dough (on the side you brushed with egg white)..
18. Place the dough in your fridge until solid (approximately 2 - 3 hours)..
19. Slice the cookie dough to 1.5 cm width..
20. Brush the egg white on the surface of one side of the cookie dough..
21. Place the other sliced cookie dough on the cookie dough to create the checker pattern..
22. Roll out the 10% of the chocolate cookie dough to about 0.5cm thickness to cover the checkered cookie dough (see picture)..
23. Slice the dough to about 1 cm thick and bake for 20 min or until the edges are lightly browned..
24. Let cool completely..

They come in all sorts of delicious flavors (yay for lemon-cream, chocolate-peanut butter, and cranberry-pistachio!), and can. Lemon Icebox Cookies: These are especially good during the winter months when citrus is in peak season.; Coconut Icebox Cookies: Make with flaked coconut for a tropical flavor.; Peanut Butter Cookies: Peanut Butter Cookie dough bakes so much better after its been refrigerated. The dough will be less likely to spread while baking. The beauty here is that you can prep the simple dough, refrigerate or freeze it, then slice and bake whenever your schedule allows. If that's not holiday magic, we don't know what is.