Crisp icebox cookies

31

PREP TIME

15 min

TOTAL TIME

1 h 30 min

Makes

66 cookies

Crisp icebox cookies

It's great to have this dough in the fridge or freezer for when unexpected company pops by. Watch faces light up when you pull these freshly baked goodies from the oven.


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

Nutrition (per serving)

  • Calories
  • 57,
  • Protein
  • 1 g,
  • Carbohydrates
  • 8 g,
  • Fat
  • 3 g,

Variations

Smoky almond cookies: Prepare dough. Shape into 3 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 hour 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 1 with 1/4 cup cocoa. Gently knead until dough is an even colour. Divide 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 hours. 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 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 hour or up to 1 week. Proceed with step 2. Makes 48.

Lemon glaze cookies: Stir 11/2 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 hour 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 3 6-in. triangular logs or 3 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 hour 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.

  • Visit our Holiday Cookies page for 160 recipes