Crisp Icebox Cookies (With 6 Variations!)
46
- Prep Time15 min
- Total Time1 h 30 min
- Makes66 cookies
This icebox cookie recipe is infinitely customizable—below you'll find six variations on the classic recipe, including smoky almond, candied orange and chocolate.
Ingredients
1 large lemon
2 1/2 cups all-purpose flour
1/2 tsp baking powder
1/2 tsp salt
1 cup unsalted butter, at room temperature
3/4 cup granulated sugar
1 egg
1 tsp vanilla
Instructions
FINELY grate 2 tsp peel from lemon. Then squeeze 1 tbsp juice into a small bowl. Set aside. In a medium bowl, using a fork, stir flour with baking powder, salt and peel. In a large bowl, using an electric mixer, beat butter with sugar. Beat in egg, vanilla and juice. Using a wooden spoon, gradually beat in flour mixture just until it can be formed into a ball. Divide dough into 3 portions. Shape each into an 8-in. log. Wrap separately with plastic wrap. Refrigerate until firm, from 1 hour to 1 week. Or overwrap with foil and freeze up to 1 month.
TO bake, preheat oven to 350F. Spray or oil a large baking sheet. Slice logs into rounds 1/3 in. thick. Place about 2 in. apart on baking sheet. Bake in centre of preheated oven until cookie edges are golden, 8 to 10 min. Remove cookies to a rack to cool completely. Repeat with remaining dough. Store in an airtight container in the refrigerator up to 1 week or freeze up to 1 month.
How to roll icebox cookie dough
https://www.youtube.com/watch?v=pMF_vcrxunw
Nutrition (per serving)
Calories 57, Protein 1g, Carbohydrates 8g, Fat 3g.
Variations
Smoky almond cookies
Prepare dough. Shape into three 6-in. triangular logs. Place 3/4 cup chopped smoked almonds or pecans in a pie plate. Press flat sides of each log into nuts. Wrap separately with plastic wrap and refrigerate until firm, at least 1 hr or up to 1 week. Proceed with step 2. Makes 54.
Chocolate pinwheel cookies
Omit lemon peel and juice. Prepare dough and divide in half. Place in separate bowls. Sprinkle one ball of dough with 1/4 cup cocoa. Gently knead until dough is an even colour. Divide both chocolate and plain doughs in half. Wrap the 4 pieces separately in plastic wrap and refrigerate until firm enough to roll out, at least 2 hrs. Place 1 portion of plain dough between 2 pieces of wax paper. Roll into a 6- x 8-in. rectangle. Repeat with remaining doughs. Lay 1 rectangle chocolate dough on top of a plain dough. Gently press down. Starting at shorter side, tightly roll layers into a log. Repeat with 2 remaining doughs. Wrap separately with plastic wrap and refrigerate until firm, at least 1 hr or up to 1 week. Proceed with step 2. Makes 48.
Lemon glaze cookies
Stir 1-1/2 cups icing sugar with 1 tsp finely grated lemon peel and 1/4 cup lemon juice in a small bowl. Using tines of a fork, drizzle over cooled cookies.
Lemon-chocolate cookies
Prepare dough. Knead in 3 oz finely chopped dark chocolate. Shape into logs as in main recipe. Place 3 tbsp chopped pecans in a pie plate. Roll logs in nuts, gently pressing down so nuts stick. Wrap separately with plastic wrap and refrigerate until firm, at least 1 hr or up to 1 week. Proceed with step 2. Makes 66.
Jalapeno cookies
Finely chop 1 large seeded jalapeno. Stir into flour mixture along with 1 tbsp ground cumin. Prepare dough. Shape into three 6-in. triangular logs or three 8-in. round logs. Place 3 tbsp cumin seeds in a pie plate. Press sides of each log into seeds. Wrap separately with plastic wrap and refrigerate until firm, at least 1 hr or up to 1 week. Proceed with step 2. Makes 54.
Candied orange cookies
Stir 1/2 cup finely chopped candied orange peel and 1 tsp finely grated fresh orange peel into flour mixture. Prepare dough. Continue as in main recipe. Makes 66.
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