Iceboxcookies Recipes

Steps:

• Sift the flour, baking powder, and salt together and set aside.
• In a mixer with a paddle attachment cream the butter well; then add the sugar and continue creaming until light and fluffy. Add the eggs 1 at a time and then the vanilla.
• On the low setting, add the dry ingredients and mix just until combined. Divide the dough in half and return half the dough to the mixer. Add the warm melted chocolate and mix to combine. Shape both pieces of dough into 4 by 4-inch square, and wrap them in plastic wrap and chill for 30 minutes.
• Cut each square into 4 strips then place them on a sheet pan and keep chilled while you roll out the dough. Between pieces of parchment paper, roll out a piece of chocolate dough into a rectangle 6 by 7 inches (have a ruler nearby). Roll a piece of vanilla dough out into a 6 by 6-inch square. Peel off the top pieces of parchment from both doughs and flip the vanilla dough onto the chocolate, allowing 1/2-inch border of chocolate dough around the top and bottom. Press the 2 doughs together lightly with a cake pan or other flat pan. Peel off the top piece of parchment and fold the 1/2-inch of over hanging chocolate dough up and over the vanilla dough. Use the parchment to roll up the dough into a tight pinwheel. Wrap in plastic wrap and chill 4 to 5 hours (roll the dough a couple times the first hour so it doesn't develop a flat side). Repeat with the remaining pieces of dough.
• Preheat the oven to 350 degrees F.
• Butter a sheet pan. Unwrap the roll and cut into 1/4-inch slices. Place them 1 1/2 inches apart on the sheet pan and bake for 9 to 11 minutes.

Steps:

• In a bowl, combine the flour, baking soda, and salt; stir will to mix. In the bowl of a standing electric mixer fitted with the paddle attachment, beat the butter and brown sugar together on medium speed until well mixed, about 1 minute, then beat in the vanilla. Beat in the eggs, 1 at a time, beating smooth after each addition. Scrape the bowl and beater well and beat in the flour mixture followed immediately by the almonds.
• Scrape the dough onto a lightly floured work surface and shape and squeeze it into two rough cylinders, each about 10 inches long and 2 inches in diameter. Roll a piece of parchment or waxed paper around each piece of dough and tighten by pressing it in with the side of a cookie sheet or a piece of stiff cardboard. Chill the dough until firm. Or, at this stage, it can be double-wrapped in plastic, frozen, and kept for up to several weeks.
• When you are ready to bake the cookies, set the racks in the upper and lower thirds of the oven and preheat to 350 degrees. Slice the cookies 1/4-inch thick, rotating the roll of dough often as you slice so it doesn't become squashed from the weight of the knife. Arrange the cookies on the prepared pans about 1-inch apart in all directions and bake them for about 12 to 15 minutes, until they have puffed somewhat and have become dull and are firm to the touch. Slide the papers from the pans onto racks. After the cookies have cooled, store them between sheets of parchment or waxed paper in a tin or plastic container with a tight-fitting cover.

Steps:

• In a bowl, cream the butter and brown sugar. Add egg and vanilla; beat well. Combine dry ingredients; add to creamed mixture. Stir in nuts if desire. , On a lightly floured surface, shape the dough into three 10-in. x 1-in. rolls. Tightly wrap each roll in waxed paper. Freeze for at least 12 hours. , Cut into 3/8-in. slices and place on greased baking sheets. Bake at 350° for 6-8 minutes. Remove to a wire rack to cool.

Steps:

• Whisk the flour, baking powder and salt in a medium bowl. Beat the butter, cream cheese, 1/2 cup granulated sugar and 1 tablespoon lime zest in a large bowl with a mixer on medium speed until light and fluffy, about 3 minutes. Add the lime juice and egg; mix until combined. Reduce the mixer speed to medium low, add the flour mixture and beat until combined.
• Place two 12-by-16-inch pieces of parchment paper on a work surface. Divide the dough in half and place each half on a piece of parchment; form each into a rough log. Fold the parchment over the dough; use a ruler to help you roll and press each piece of dough into a 1-by-12-inch straight-sided log. Wrap each log in the parchment and refrigerate until firm, at least 3 hours.
• Position racks in the upper and lower thirds of the oven; preheat to 375 degrees F. Line 2 baking sheets with parchment. Combine the remaining 1/3 cup granulated sugar and 1 1/2 teaspoons lime zest and the green sanding sugar on a piece of parchment. Unwrap the logs; roll in the lime sugar to coat. Slice into 1/4-inch-thick squares; arrange 1 inch apart on the prepared baking sheets. Bake, switching the pans halfway through, until the cookies are golden around the edges, about 12 minutes. Let cool 5 minutes on the baking sheets, then transfer to racks to cool completely.

Steps:

• Beat brown sugar, butter, and white sugar with an electric mixer in a large bowl until smooth. Beat the first egg into the butter until completely blended, then beat in the vanilla extract with the last egg.
• Mix flour, baking powder, and salt together in a bowl; stir into creamed butter mixture until dough is just mixed. Fold pecans and candied cherries into dough. Shape dough into 1 1/2-inch rolls on a piece of waxed paper. Seal waxed paper on the ends with tape; refrigerate until chilled and firm, at least 1 hour.
• Preheat oven to 375 degrees F (190 degrees C).
• Slice cookies to about 1/4-inch thickness and arrange on a baking sheet.
• Bake in the preheated oven until edges are lightly browned, about 10 minutes.

Steps:

• Using the electric mixer, mix the butter and the sugar until creamy. Add the eggs and the salt, and mix well. Beat in milk and vanilla. Add flour a little at a time, mixing it in until all of it has been incorporated.
• Divide the dough into balls, one for each color. For chocolate dough, add cocoa (1/4 cup is enough to flavor half a batch). Mix well with electric mixer. For colored dough, start with 1/4 teaspoon food coloring, and mix well. Add more in tiny amounts for darker colors. Gel-paste coloring can be intense, so add it gradually.
• Wrap each ball of dough in its own sheet of plastic wrap; pat flat into a rectangle. Refrigerate at least one hour or until ready to use.
• Parchment or waxed paper makes a good work surface. Sprinkle generously with flour, then roll out each piece of dough 1/4 to 1/2 inch thick to make the swirls; you can use thicker layers for the bull's-eyes.
• The bench scraper is a good tool for trimming dough's edges to make them even. The egg white, brushed on with a pastry brush, will act as a glue, making the layers stick together.
• For center, with your hands, roll chocolate dough into a 1/2- to 1 1/2- inch-thick rod; chill 20 minutes. Place rod on edge of rolled-out dough that's been brushed with egg white.
• Roll rod inside sheet of dough. Cut the dough where it meets up. Seal by pinching and pressing gently. Chill 20 minutes, then repeat to add other layers. To decorate, go to step 7, or jump to step 8 for plain.
• For spirals, measure and trim two or more colors of dough to same size. Brush on egg white, then stack layers. Brush top with egg white. Starting at one end, roll up the dough.
• Smooth and straighten the layers as you roll them so there are no gaps, then gently pinch and press the edge of the roll to seal it. Now the dough is ready to decorate. If you want plain cookies, skip to step 18.
• Add your favorite toppings (try coconut, colored sanding sugar, chopped nuts, or chocolate sprinkles): Spread topping in baking sheet, brush dough with egg white, and roll the log in topping.
• Roll each log in parchment or waxed paper; twist the ends of the paper closed. To help the logs keep their round shape, set each in a cardboard paper-towel roll that you have sliced open lengthwise.
• To remember what colors you have already used, with crayons, draw the designs onto key tags; tie the tags onto the paper covering the logs. Chill logs until they are solid, about 1 1/2 hours.
• Cut 15 inches of dental floss (or double thickness of thread). Let log soften for about 10 minutes. Remove parchment. Wrap floss around log and pull through. Make the slices thin: 1/4 inch or less.
• Preheat oven to 350 degrees. Place slices on an ungreased baking sheet (lined with parchment paper). A grown-up should bake the cookies 12 to 15 minutes, until firm but not browned. Let cool on baking sheet for several minutes, then transfer to a wire rack.

Steps:

• Beat butter at medium speed of an electric mixer until creamy. Gradually add 1 cup sugar, beating well. Add egg and vanilla, beating well.
• Combine flour, baking powder, and salt; add to butter mixture, beating well. Pat cherries between paper towels to remove excess moisture. Stir cherries and pecans into dough; cover and chill 2 hours.
• Shape dough into two 1 1/2"-diameter, 8"-long rolls. Roll in colored sugar, if desired. Wrap rolls in wax paper and freeze until firm.
• Unwrap frozen dough and slice into 1/4"-thick slices, using a sharp knife. Place on lightly greased cookie sheets.
• Bake at 400° for 8 to 10 minutes or until golden. Let cool 1 minute on cookie sheets. Transfer to wire racks to cool completely.

Steps:

• On a large piece of parchment or waxed paper, gently form 1/2 recipe all-in-one cookie dough into an 8-inch log.
• Fold one short end of paper over log; wedge a baking sheet against log. Holding other end of paper at an angle, push baking sheet against log while pulling on paper, creating a smooth, compact log.
• Gently roll log in desired topping to coat; wrap in parchment. Refrigerate until firm, at least 2 hours.
• Preheat oven to 350 degrees. Unwrap log, and place on a cutting board. Using a serrated knife, slice into 1/4-inch-thick rounds.
• Place rounds on parchment-lined baking sheets, 1 inch apart. Bake until pale golden, 13 to 15 minutes, rotating sheets halfway through.

Steps:

• In large bowl, combine the first 5 ingredients and beat well.
• Stir in the next 3 ingredients, blend well.
• If using nuts, add them now.
• Divide dough into 3 equal parts and shape each part into a 1 1/2" diameter roll.
• Wrap the rolls in saran wrap and put in fridge until firm, at least 2 hours.
• At this point, you can do one of three things: Bake, freeze, or refrigerate.
• To bake: Cut dough into 1/4" slices and bake 1 inch apart on ungreased cookie sheet at 425°F for 5-7 minutes, or until golden.
• Remove immediately from sheets and cool completely.
• To refrigerate:Leave in saran wrap and use within 2 weeks.
• To freeze: Leave in saran wrap and use within 6 weeks.

Steps:

• In a bowl, whisk the flour, baking soda, and cinnamon together until evenly blended; set aside. Beat the margarine, white sugar, and brown sugar with an electric mixer in a large bowl until smooth. Add the eggs one at a time, allowing each egg to blend into the margarine mixture before adding the next. Mix in the flour mixture until just incorporated. Fold in the chopped nuts; mixing just enough to evenly combine.
• Scrape the dough onto a sheet of waxed paper, and form into a log. Roll tightly in the waxed paper, and refrigerate until firm, about 4 hours.
• Preheat an oven to 350 degrees F (175 degrees C). Spray baking sheets with cooking spray.
• Unwrap the dough, and cut into 1/4-inch slices. Place the cookies onto baking sheets, spaced 1-inch apart. Bake in the preheated oven until the edges are golden, 8 to 10 minutes. Allow the cookies to cool on the baking sheet for 1 minute before removing to a wire rack to cool completely.

Steps:

• Beat butter and sugars until creamy.
• Add eggs and mix well.
• Add flour, baking soda, salt, and vanilla.
• Mix well.
• Stir in pecans.
• Shape dough into logs and wrap with plastic wrap of freezer paper.
• Chill in refrigerator (at least an hour) or freeze.
• Slice thin and bake in a 350°F pre-heated oven for 10 minutes.

Steps:

• In bowl, cream butter with sugar until light; then add vanilla and egg, mixing well.
• In a small bowl, combine flour, baking powder and salt; stir this mixture into the butter mixture.
• Stir in cherries and nuts.
• Shape into a 2-inch diameter roll; wrap with plastic wrap or wax paper and chill thoroughly, overnight if you wish.
• When ready to bake, preheat oven to 400F degrees.
• Cut chilled cookie dough into 1/4-inch slices and place on a lightly-greased cookie sheet, leaving a little bit of room between each cookie.
• Bake for 5 to 8 minutes, or until almost firm.
• Remove to a rack to cool.

Steps:

• Cream together butter, shortening, brown sugar, and white sugar.
• Add eggs, vanilla, baking soda, and water and beat until smooth.
• Add flour, cream of tartar, salt, and cinnamon (you can increase the cinnamon to taste, extra is delicious with the pecans!), and mix well.
• Stir in nuts.
• Form into 2 or 3 small rolls, wrap in plastic wrap, and refrigerate overnight.
• Slice and bake at 350 on ungreased cookie sheet for 12-15 minutes.