Icebox Butter Cookies

  • Prep:
  • Total Time:
  • Yield: Makes about 72
Icebox Butter Cookies


  1. Divide dough in half; form into two 2-inch square logs, each approximately 5 1/2 inches long. Wrap logs in waxed paper; refrigerate until firm, at least 2 hours.

  2. Preheat oven to 350 degrees. Slice dough crosswise, 3/16 inch thick; carefully transfer slices to baking sheets.

  3. If decorating, brush with egg wash, then sprinkle with sugar or sprinkles. Bake until edges are firm (not brown), 10 to 15 minutes. Cool 1 to 2 minutes on baking sheets; cool completely on a rack.

  4. Store finished cookies in an airtight container, up to 2 weeks.


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