COLORED STRIPED ICEBOX COOKIES
I get creative with this recipe and make the colors of the stripes according to the season/holiday. The recipe colors as written are "Christmasy". Prep time does NOT include time for dough to chill.
Provided by Parsley
Categories Dessert
Time 27m
Yield 48-56 serving(s)
Number Of Ingredients 11
Steps:
- Line a 9x5x3-inch loaf pan with wax paper or parchment paper (try to get most wrinkles out); set aside.
- Cream together butter and sugar in a large mixing bowl; beat in egg.
- In a separate bowl, combine flour, baking powder, and salt; gradually beat this into creamed mixture.
- Divide the dough into thirds; each in it's own small bowl.
- Add crushed mints and red food color to 1 third; mix well (may need to use hands to blend color well).
- Add melted chocolate to another third; mix well (may need to use hands).
- Add nonpareils and green food color to last third; mix well (may need to use hands).
- Spread red dough on bottom of lined loaf pan. Spread chocolate dough on top of that. Lastly, spread the green dough on top. Cover with plastic wrap and chill for at least 2 hours (or place in freezer for 1 hour).
- When chilled and firm, remove dough from pan.
- Preheat oven to 375°F.
- Lay the loaf of dough flat on a cutting board (just the way it was in the loaf pan) and use a large knife to cut dough down the middle lengthwise. Now cut each strip into 1/4" - 1/2" slices across (so each is "striped).
- Place slices 1" apart on lightly greased baking sheets. Bake at 375°F for 10-12 minutes or until edges just begin to brown.
Nutrition Facts : Calories 86.4, Fat 4.3, SaturatedFat 2.7, Cholesterol 14, Sodium 25.8, Carbohydrate 11.4, Fiber 0.3, Sugar 6.3, Protein 0.9
SHAPED ICEBOX COOKIES
Try one of our shaped icebox-cookie variations: Almond-Cherry Coins; Apricot-Pistachio Triangles; Almond and Candied Orange Zest Bars; White Chocolate, Hazelnut, and Cherry Triangles; Papaya, Macadamia, and Coconut Triangles; Cranberry-Orange Coins; Chocolate, Walnut, and Cranberry Coins; Candied-Fruit Squares; Almond and Ginger Bars.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Cookie Recipes
Yield Makes about 10 dozen
Number Of Ingredients 11
Steps:
- Once the flour is incorporated according to dough recipe, beat in the desired mix-in. Divide dough into 2 pieces. Shape each into a 10-inch log (or a 10-inch-long triangular, rectangular, or square-shaped log). Coat each in ground nuts or sanding sugar, if using. Wrap in parchment. Refrigerate until very firm, about 2 hours.
- Slice dough crosswise slightly thicker than 1/8 inch. Reshape if needed. Bake at 350 degrees on parchment-lined baking sheets until firm, 12 to 14 minutes.
ICEBOX COOKIES
This cookie recipe from my 91-year-old grandmother was my grandfather's favorite. 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
Provided by Taste of Home
Categories Desserts
Time 30m
Yield about 7 dozen.
Number Of Ingredients 9
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.
Nutrition Facts : Calories 62 calories, Fat 2g fat (1g saturated fat), Cholesterol 11mg cholesterol, Sodium 69mg sodium, Carbohydrate 10g carbohydrate (5g sugars, Fiber 0 fiber), Protein 1g protein.
ICEBOX JAM COOKIES
Three styles of tasty festive, jam-filled cookies all from one basic cookie dough recipe!
Provided by Anna Olson
Categories Bake With Anna Olson,christmas,cookies,dessert,Holiday/Event,snack
Yield 36
Number Of Ingredients 19
Steps:
- Using electric beaters or in a stand mixer fitted with the paddle attachment, beat the butter until smooth. Add the icing sugar and start on low speed to work it in, and then increase the speed to medium-high beating until fluffy, about 2 minutes. Beat in the egg and vanilla. Add the flour and salt and beat until the dough comes together.
- Add the orange zest to the cookie dough, when beating the butter and icing sugar together. Shape the dough into 2 discs, wrap in plastic wrap and chill for 2 hours.
- Preheat the oven to 325ºF (160ºC). Lightly grease and line an 8-inch (20 cm) square pan with parchment paper so that the paper comes up the sides.
- Use a box grater to grate the chilled cookie dough. Press about two-thirds of this into the bottom of the prepared pan and then spread the marmalade over top. Sprinkle the remaining grated cookie dough over the marmalade and press gently. Bake for about 45 minutes, until you can see browning at the edges. Cool the pan on a rack completely before dusting with icing sugar and cutting into squares.
- Add the lemon zest to the cookie dough when beating the butter and icing sugar together. Shape the dough into 6 small discs, wrap in plastic wrap and chill for 2 hours.
- Preheat the oven to 325ºF (160ºC) and line 2 baking trays with parchment paper.
- Lightly knead the first disc of dough to soften it just a little. Roll the disc out into a circle roughly 8-inches (20 cm) across on a lightly floured surface, and trim the edges. Cut the circle into 8 wedges. Spoon a little jam at the wide end of each wedge and then roll the dough up, croissant-like in shape. Place the cookies on the trays, leaving 1 ½-inches (4.5 cm) between them. Repeat with the remaining discs of dough.
- Brush the cookies with eggwash and sprinkle with cinnamon sugar. Bake the cookies for about 18 minutes, until the cookies brown a little just at the edges. Cool the cookies on the tray before removing to store in an airtight container.
- The cookies will keep for up to a week.
- Add the almond extract to the cookie dough at the same time as adding the vanilla extract. Shape the dough into 2 discs and chill for at least 2 hours before rolling.
- Preheat the oven to 325ºF (160ºC) and line 2 baking trays with parchment paper.
- Knead the first disc of dough to soften it a little and then roll it out on a lightly floured surface to just about ¼-inch (6 mm) thick. Use a 2-inch (5 cm) cookie cutter to cut out as many circles as you can. Use a small cutter or even a pastry tip to cut a hole in the centre of half of these cookies. Arrange the cookies with a hole on one tray and the cookies without a hole on the second tray, leaving an inch (2.5 cm) between them. Repeat with the second disc and any remaining scraps of dough.
- Bake the cookies for about 12 minutes (keep an eye on the cookies with holes - they may take a minute less to bake) until they just start to show signs of colouring at the edges. Cool the cookies on the tray before assembling.
- Dust the cookies with the holes generously with icing sugar while on their baking tray. Spread a little of the raspberry jam on the bottom of a cookie without a hole and sandwich it with a dusted one, pressing gently. Repeat with the remaining cookies, and store them in an airtight container or well-wrapped (single layer is best).
- The cookies will keep for a week.
PERFECT ICEBOX COOKIES
You can use pecans in these, or half black walnuts and half English walnuts is just as delicious! I always shape the logs into a rectangle with curved edges, it just seems to fit these better than round for some reason. Cooking time is per batch in the oven, and prep time is approximate.
Provided by cookiemaker
Categories Dessert
Time 32m
Yield 96 cookies
Number Of Ingredients 13
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.
Nutrition Facts : Calories 64.1, Fat 3.4, SaturatedFat 1.1, Cholesterol 7, Sodium 34, Carbohydrate 7.8, Fiber 0.2, Sugar 4.4, Protein 0.8
BASIC VANILLA COOKIE DOUGH
For tinted cookies, add drops of gel-paste food coloring once the flour is incorporated. If you'd like to try a variation, see what ingredients to add: Spice Cookie Dough, Chocolate Cookie Dough, Citrus Cookie Dough.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Cookie Recipes
Time 15m
Number Of Ingredients 7
Steps:
- Whisk together flour, baking powder, and salt in a large bowl. Beat butter and granulated sugar with a mixer on medium-high speed until pale and fluffy. Beat in egg and vanilla. Reduce speed to low. Add flour mixture, and beat until combined. Proceed with variations:Thumbprints and Ball CookiesShaped Icebox CookiesLayered Icebox CookiesGlazed Spritz CookiesCutout Cookies
LAYERED ICEBOX COOKIES
Try all three of our layered icebox-cookie variations: Chocolate-Pecan, Apricot-Pistachio, and Raspberry-Almond.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Cookie Recipes
Yield Makes about 12 dozen
Number Of Ingredients 3
Steps:
- Shape dough into 2 disks. Wrap in plastic wrap, and refrigerate until firm, about 1 hour.
- Roll out each disk to a 1/8-inch thickness on a floured piece of parchment. Cut into 2-by-9-inch strips. Spread 2 teaspoons jam onto 1 strip; sprinkle with 2 tablespoons ground nut filling. Repeat, layering 3 to 5 more strips, ending with a plain strip.
- Wrap in parchment. Refrigerate until firm, at least 2 hours. Slice dough crosswise slightly thicker than 1/8 inch. Bake at 350 degrees on parchment-lined baking sheets until firm, 12 to 14 minutes.
ICEBOX SHORTBREAD
These buttery cookies can be made with mix-ins such as orange or lemon zest, dried cranberries or apricots, pistachios or peanut butter chocolate chips.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Cookie Recipes
Time 1h45m
Yield Makes 36
Number Of Ingredients 11
Steps:
- With an electric mixer, beat butter, sugar, vanilla, and salt until smooth. With mixer on low speed, add flour, mixing just until a dough forms. Stir in desired mix-ins.
- Divide dough in half; place each half on a piece of floured waxed or parchment paper. With floured hands, gently roll each into a 1 1/2-inch-diameter log. Dividing evenly, sprinkle logs with desired coating if using, rolling log (to help coating adhere) and pressing in gently. Wrap logs tightly in the paper, and refrigerate until firm, 1 to 1 1/2 hours. (To store longer, wrap log and paper tightly with plastic wrap.)
- Preheat oven to 350 degrees. Unwrap logs; with a serrated knife, slice dough 3/8 inch thick (if dough crumbles, leave at room temperature 5 to 10 minutes). Arrange slices, about 1 inch apart, on baking sheets.
- Bake until lightly golden around the edges, 15 to 20 minutes. Cool on baking sheets 1 to 2 minutes; transfer to a wire rack to cool completely.
More about "shaped icebox cookies food"
ICEBOX COOKIES | FOOD NETWORK CANADA
From foodnetwork.ca
2.8/5 Total Time 15 minsServings 24-60
ICEBOX COOKIE RECIPES - MARTHA STEWART
From marthastewart.com
25 EASY ICEBOX COOKIES TO MAKE THIS HOLIDAY - INSANELY …
From insanelygoodrecipes.com
CHECKERBOARD ICEBOX COOKIES | FOOD NETWORK CANADA
From foodnetwork.ca
ICEBOX COOKIES | CANADIAN LIVING
From canadianliving.com
ICEBOX COOKIES AND RECIPE IDEAS - THE SPRUCE EATS
CRANBERRY ORANGE ICEBOX COOKIES - SALLY'S BAKING ADDICTION
From sallysbakingaddiction.com
HOW TO MAKE ICEBOX COOKIES (WITH PHOTO INSTRUCTIONS) - THE …
From thespruceeats.com
HOW TO ROLL ICEBOX SUGAR COOKIES - CHATELAINE
From chatelaine.com
SHORTBREAD & ICEBOX COOKIES - SALLY'S BAKING ADDICTION
From sallysbakingaddiction.com
ICEBOX COOKIES RECIPE - SHUGARY SWEETS
From shugarysweets.com
LIME ICEBOX COOKIES RECIPE - SIMPLY RECIPES
From simplyrecipes.com
18 COOL RECIPES FOR ICEBOX COOKIES | TASTE OF HOME
From tasteofhome.com
SHAPED ICEBOX COOKIES RECIPE | RECIPE | ICEBOX COOKIES, RECIPES, …
From pinterest.ca
CHOCOLATE ICEBOX COOKIES - INSANELY GOOD
From insanelygoodrecipes.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love