The Culinary Connoisseur
Ice Boxed
27
Apr
Apr
Icebox cookies are cookies which are made from dough
which has been refrigerated or frozen, usually in a log shape. The freezing or cooling makes the dough stiffer
and easy to slice into thin rounds for baking. There are simple round icebox
cookies, or more elaborate patterned cookies like pinwheels
and checkerboard cookies when chilling the dough helps keep the
design in shape.
which has been refrigerated or frozen, usually in a log shape. The freezing or cooling makes the dough stiffer
and easy to slice into thin rounds for baking. There are simple round icebox
cookies, or more elaborate patterned cookies like pinwheels
and checkerboard cookies when chilling the dough helps keep the
design in shape.
The concept of chilling doughs to make them easier to
work with is not new. Busy cooks
realized that if they chilled cookie dough in a rolled log, they could simply
cut off cookies as needed for baking, rather than having to roll the dough out
and use cookie cutters. Recipes which could be chilled came to be known as
icebox cookies, in a reference to the iceboxes, which of course, preceded
refrigerators as the first kitchen coolers.
work with is not new. Busy cooks
realized that if they chilled cookie dough in a rolled log, they could simply
cut off cookies as needed for baking, rather than having to roll the dough out
and use cookie cutters. Recipes which could be chilled came to be known as
icebox cookies, in a reference to the iceboxes, which of course, preceded
refrigerators as the first kitchen coolers.
Lemon Icebox Cookies
2 cups flour
2 1/2 cups pecans (1 1/2 cups toasted and coarsely
chopped and 1 cup finely chopped)
2 cups flour
1 cup confectioners’ sugar
1/2 teaspoon kosher salt
1 tablespoon plus 1 teaspoon lemon zest
1 teaspoon fresh lemon juice
1 cup (2 sticks) margarine, cut into pieces
2 large egg yolks
1/4 cup granulated sugar, for rolling
In a food processor, pulse flour, confectioners’ sugar,
salt, and lemon zest until combined. Add margarine and process until sandy. Add
egg yolks and lemon juice; pulse just until dough comes together. Divide dough
in half and form each into a 1 1/2-inch-wide log. Wrap in plastic and freeze
until firm, about 2 hours (or up to 1 month).
salt, and lemon zest until combined. Add margarine and process until sandy. Add
egg yolks and lemon juice; pulse just until dough comes together. Divide dough
in half and form each into a 1 1/2-inch-wide log. Wrap in plastic and freeze
until firm, about 2 hours (or up to 1 month).
Preheat oven to 350 degrees, Line 2 cookie sheets with
parchment or silicone mats. Spread granulated sugar on a piece of parchment;
roll logs in the sugar to coat. Slice logs into 1/4-inch-thick slices and
arrange, 1 inch apart, on the baking sheets. Bake until cookies are golden
brown around edges, about 15 minutes, rotating sheets halfway through. Remove
from oven and cool.
parchment or silicone mats. Spread granulated sugar on a piece of parchment;
roll logs in the sugar to coat. Slice logs into 1/4-inch-thick slices and
arrange, 1 inch apart, on the baking sheets. Bake until cookies are golden
brown around edges, about 15 minutes, rotating sheets halfway through. Remove
from oven and cool.
1 1/2 cups flour
3/4 cup cocoa powder
1/4 teaspoon salt
1/4 teaspoon ground cinnamon
1 1/2 sticks margarine, softened
1 cup sugar
1 large egg
1 teaspoon vanilla extract
sanding sugar
Sift together flour, cocoa, salt, espresso powder, and
cinnamon into a large bowl; set aside. Put margarine and sugar into the bowl of
an electric mixer fitted with the paddle; mix on medium until pale and fluffy.
Mix in egg and vanilla. Reduce speed to low. Add flour mixture; mix until just
combined.
cinnamon into a large bowl; set aside. Put margarine and sugar into the bowl of
an electric mixer fitted with the paddle; mix on medium until pale and fluffy.
Mix in egg and vanilla. Reduce speed to low. Add flour mixture; mix until just
combined.
Turn out dough onto a lightly floured surface; roll into
a 2-inch-diameter log. Wrap in parchment, rolling to ensure it’s well
rounded. Refrigerate until firm, at
least 1 hour or up to overnight.
a 2-inch-diameter log. Wrap in parchment, rolling to ensure it’s well
rounded. Refrigerate until firm, at
least 1 hour or up to overnight.
Preheat oven to 350 degrees. Unwrap log, and let soften
slightly about 5 minutes. Brush with water and roll in sanding sugar. Cut log
into 1/4-inch thick rounds. Space 1 inch apart on baking sheets lined with
parchment paper.
slightly about 5 minutes. Brush with water and roll in sanding sugar. Cut log
into 1/4-inch thick rounds. Space 1 inch apart on baking sheets lined with
parchment paper.
Bake until centers are set, about 10 minutes. Cool
completely.
completely.
4 cups flour
2 cups (4 sticks) unsalted butter, softened
6 ounces cream cheese (not whipped), room temperature
1 1/4 cups sugar
2 tablespoons plus 1/2 teaspoon pure vanilla extract
2 1/2 cups pecans (1 1/2 cups toasted and coarselychopped and 1 cup finely chopped)
Put butter and cream cheese in the bowl of an electric
mixer fitted with the paddle attachment. Mix on medium speed until pale and
fluffy, about 2 minutes. Mix in sugar and vanilla. Reduce speed to low. Add
flour and mix until just combined (do not overmix). Mix in toasted pecans.
mixer fitted with the paddle attachment. Mix on medium speed until pale and
fluffy, about 2 minutes. Mix in sugar and vanilla. Reduce speed to low. Add
flour and mix until just combined (do not overmix). Mix in toasted pecans.
Transfer dough to a work surface. Divide in half; shape
each half into a 2 inch wide log. Wrap each log in parchment paper; freeze
until firm, about 1 hour or up to 2 weeks.
each half into a 2 inch wide log. Wrap each log in parchment paper; freeze
until firm, about 1 hour or up to 2 weeks.
Preheat oven to 350 degrees. Unwrap 1 log, and roll in
1/2 cup chopped pecans, coating completely. Cut into 1/4-inch-thick rounds.
Space 1 inch apart on baking sheets lined with parchment paper.
1/2 cup chopped pecans, coating completely. Cut into 1/4-inch-thick rounds.
Space 1 inch apart on baking sheets lined with parchment paper.
Bake cookies, rotating halfway through, until golden
around edges, 18 to 20 minutes. Repeat with remaining log.
around edges, 18 to 20 minutes. Repeat with remaining log.