Crisp icebox cookies

Prep 15 min
Total 1 hour 30 min
Makes 66 cookies

27

Ingredients

1
large lemon
2 1/2 cups
all-purpose flour
1/2 tsp
1/2 tsp
1 cup
unsalted butter, at room temperature
1
egg
1 tsp

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.

 

 

 

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

Nutrition

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

How to roll icebox cookie dough

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