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 cook Icebox Cookies using 7 ingredients and 6 steps. Here is how you achieve it.
Ingredients of Icebox Cookies
- It's 125 g of Butter *softened.
- It's 1/3 cup of Caster Sugar.
- Prepare 1 of & 1/4 cups Plain Flour.
- It's 1 of Egg.
- Prepare 6 of Dried Halved Apricot *cut into 5-6mm pieces.
- It's 1 tablespoon of Cocoa Powder.
- Prepare 1/4 cup of Sliced OR Chopped Almonds.
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 step by step
- Beat softened Butter and Sugar until well combined. Beat in Egg and mix well. Add Flour and mix well, then divide the dough in half..
- (A) Add Apricot to a half of the dough. (B) Add Cocoa Powder and Almonds to the other half of the dough..
- Place each dough on a lightly floured surface or baking sheet. Shape into logs about 12cm long. Wrap in plastic wrap, refrigerate for 2 hours or until firm..
- Preheat oven to 180ºC. Line baking tray with baking paper..
- Remove and discard plastic wrap on each dough and slice into 1cm thick rounds. Place on the prepared tray. These cookies won’t spread much, so you only need 1 to 2cm room between them..
- Bake for 15 to 20 minutes. Set aside on the tray to cool slightly before transferring to a wire rack to 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.