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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 Directions In a medium bowl, whisk together flour, baking powder, and salt. In a large bowl using a hand mixer (or in the bowl of a stand mixer, fitted with a paddle attachment), beat butter and. Cranberry Icebox Cookies These crisp cookies are especially popular at Thanksgiving and Christmas with a cup of hot tea or coffee.
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To get started with this recipe, we must first prepare a few components. You can cook icebox cookies using 14 ingredients and 24 steps. Here is how you can achieve that.
The ingredients needed to make Icebox Cookies:
- Prepare Butter Cookie Dough:
- Get 60 g Butter (Salted)
- Prepare 50 g Icing Sugar
- Make ready 1 Egg Yolk
- Make ready 100 g Flour
- Make ready 1 g Vanilla Essence
- Prepare Chocolate Cookie Dough:
- Make ready 60 g Butter
- Get 50 g Icing Sugar
- Take 1 Egg Yolk
- Take 80 g Flour
- Take 20 g Cocoa Powder
- Make ready Ingredients for exterior:
- Get 1 Egg white for Egg Wash
On low speed, gradually beat in flour mixture just until blended. 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. The beauty here is that you can prep the simple dough, refrigerate or freeze it, then slice and bake whenever your schedule allows.
Instructions to make Icebox Cookies:
- Operation Time / 30 min Oven Temperature / 350 F Baking Time / 20 min
- Butter Cookie Dough
- Sift the flour and set aside until use.
- Cream the butter and icing sugar and whisk well.
- Add the egg yolk and vanilla essence and whisk well.
- Add the flour and use a spatula to mix well.
- Place the dough on a lightly floured surface. Roll out the dough to about 1.5cm thick rectangle. Set aside until use.
- Chocolate Cookie Dough
- Sift the flour and cocoa powder and set aside until use.
- Cream the butter and icing sugar and whisk well.
- Add the egg yolk and whisk well.
- Add the flour mixture and use a spatula to mix well.
- Place the dough on a lightly floured surface. Roll out the dough to about 1.5cm thick rectangle.
- Cut off about 10% of the chocolate dough. You will use this for the outside of the checkered cookies.
- Assembly
- Brush the egg white (quantities for exterior) on the surface of one side of the butter cookie dough.
- Place the chocolate cookie dough on the butter cookie dough (on the side you brushed with egg white).
- Place the dough in your fridge until solid (approximately 2 - 3 hours).
- Slice the cookie dough to 1.5 cm width.
- Brush the egg white on the surface of one side of the cookie dough.
- Place the other sliced cookie dough on the cookie dough to create the checker pattern.
- Roll out the 10% of the chocolate cookie dough to about 0.5cm thickness to cover the checkered cookie dough (see picture).
- Slice the dough to about 1 cm thick and bake for 20 min or until the edges are lightly browned.
- Let cool completely.
If that's not holiday magic, we don't know what is. They can be made one day and baked the next. Icebox cookies are cookies which are made from a dough which has been refrigerated or frozen, typically in a log shape. Although many people may associate these cookies with logs of frozen dough in supermarkets, there are a number of home icebox cookie recipes as well. Icebox cookies are indispensable for busy bakers: Keep a ready supply of dough on hand for instant sweet gratification.
So that is going to wrap this up for this exceptional food icebox cookies recipe. That’s why biscuit recipes are quite popular worldwide. During the holiday season, the demand for sandwich recipes will be sky high.
