Classic Icebox Butter Cookies

This classic recipe begins with our Basic Butter Cookie Dough and ends with a dusting of sugar.

  • Prep:
  • Total Time:
  • Yield: Makes about 72

Source: Everyday Food, December 2005

Directions

  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.

Cook's Notes

Frozen logs of dough can also be wrapped and given away. Slices can be cut from frozen dough, transferred to a baking sheet, decorated, and placed directly into oven.

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