Old-Fashioned Icebox Cookies
29
- Prep Time15 min
- Total Time1 h 35 min
- Makes60 cookies
Photo, Erik Putz. Food styling, Irene Ngo, Carolyn Chua.
This sophisticated take on the classic icebox cookie features rye flour, maraschino cherries and dark chocolate.
Ingredients
1 1/2 cups all-purpose flour
1 cup rye flour
2 tbsp orange zest, (about 2 large oranges)
1/2 tsp baking powder
1/2 tsp salt
1 cup unsalted butter, softened
3/4 cup granulated sugar
1 large egg
1/4 cup chopped maraschino cherries, drained overnight, patted dry
1/4 cup chopped dark chocolate, chunks
Instructions
1. Whisk flours with zest, baking powder and salt in a medium bowl. Set aside.
2. Beat butter with sugar in a large bowl, using an electric mixer on medium-high, until fluffy, about 1 min. Beat in egg. Reduce speed to low and gradually beat in flour mixture, just until combined. Stir in cherries and chocolate, then gather into a ball. Divide dough in half, then roll each portion into a 2-in.-wide log. Wrap logs in plastic wrap and twist ends. Chill until firm, about 1 hr.
3. Position rack in centre of oven, then preheat to 325F. Line 2 baking sheets with parchment. Slice cookies into 1/2-in. thick rounds, then arrange 1 in. apart on prepared sheets.
4. Bake until cookies are golden around the edges, 19 to 20 min. Let cookies stand on sheets for 1 min, then transfer to a wire rack to cool completely. Repeat with remaining dough.
Nutrition (per serving)
Calories 62, Protein 1g, Carbohydrates 7g, Fat 4g, Sodium 23mg.
Kitchen tip Maraschino cherries should be as dry as possible for crisp cookies. Drain in a sieve over a bowl in the refrigerator overnight. Squeeze dry on paper towels.
Storage tip Cookies will keep well stored in an airtight container up to 3 days.
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