Shaped Icebox Cookies
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Martha Stewart Living, December 2010
- Yield Makes about 10 dozen
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Ingredients
- 1 batch Vanilla Dough, Chocolate Dough, Spice Dough, or Citrus Dough
- Mix-Ins (choose one combination):
- 3/4 cup each chopped toasted blanched almonds and dried cherries
- 3/4 cup each chopped dried apricots and pistachios
- 1 cup chopped toasted blanched almonds plus 1/2 cup chopped candied orange peel
- 1/2 cup each chopped white chocolate, toasted hazelnuts, and dried cherries
- 1/2 cup each chopped dried papaya, macadamia nuts, and shredded sweetened coconut
- 1 cup chopped dried cranberries plus 1/2 cup chopped candied orange peel
- 1/2 cup each chopped semisweet chocolate, toasted walnuts, and dried cranberries
- 3/4 cup each chopped candied citron and glaceed cherries
- 1 cup chopped toasted blanched almonds plus 1/2 cup chopped candied ginger
- For Rolling:
- 1/2 cup sanding sugar or 1 1/2 cups ground toasted walnuts
Directions
- 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.
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Yum! I made the spice dough and mixed in dried cranberries and candied ginger. I froze it for a few days and tested a batch today, before I gave the frozen dough as gifts. Very good, but one batch won't come close to making 10 dozen, at least not for me. Sliced them a little thicker so they'd be more like shortbread--perfect! Probably more like 6 dozen total. I also made chocolate-cherry-almond dough, & vanilla-peppermint, with 2 T. finely crushed mints & 1 1/2 t peppermint extract. Great gifts!