Striped Icebox Cookies
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- Yield Makes 3 dozen
Ingredients
For the Filling
- 3/4 cup dried sour cherries
- 1/3 cup sour cherry jam, or preserves
- 1 tablespoon sugar
- 1/8 teaspoon almond extract
For the Dough
- 1 1/4 cups all-purpose flour
- 1/2 cup yellow cornmeal
- 1 teaspoon baking powder
- 1/4 teaspoon salt
- 8 tablespoons (1 stick) unsalted butter, room temperature
- 1 cup sugar
- 1 large egg
- 1 teaspoon pure vanilla extract
Directions
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Make the filling: In a food processor, combine dried sour cherries, jam, and sugar. Process until coarsely pureed. Transfer to a small saucepan over medium heat. Cook, stirring occasionally until it comes to a boil. Remove from heat, and stir in almond extract. Let stand until cool.
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Make the dough: In a medium bowl, whisk together flour, cornmeal, baking powder, and salt; set aside.
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In the bowl of an electric mixer fitted with the paddle attachment, cream butter and sugar on medium speed until light and fluffy, 2 to 4 minutes. Add egg and vanilla; incorporate. With mixer on low speed, add flour mixture to butter mixture; mix to combine.
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Transfer dough to a clean work surface, and divide into four equal portions. Place one portion between two pieces of parchment paper that are at least 12 inches square. Roll out dough to a 3 1/2-by-9-inch rectangle about 1/4 inch thick. Repeat with the remaining three portions dough. Transfer to a baking sheet and freeze for about 30 minutes.
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Assemble the cookies: Remove dough from freezer. Remove top pieces of parchment from dough. Spread one-third of the filling evenly over one portion of dough. Invert second rectangle over the first; remove parchment on top. Repeat layering process, leaving the top rectangle uncoated. Trim to a 3 1/4-by-8 1/2-inch brick. Wrap in plastic wrap and transfer to freezer for 1 hour.
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Preheat oven to 350 degrees. Line baking sheets with Silpats (French nonstick baking mats). Cut the brick into 1/4-inch-thick rectangles; place on baking sheets, spaced 2 1/2 inches apart.
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Bake until light golden around the edges, 12 to 15 minutes. Transfer to a wire rack to cool. Store in an airtight container for up to 2 weeks.
These tasty cookies look so special and the cornmeal adds a wonderful sandy texture. I have found that using the same dough shaped as a round thumbprint cookie with the same tart cherry center is 90% as good looking - but soo much less work. One advantage of adding the jam after baking is that the intensity of the tart cherry flavor is not reduced as it is in baking.
I used the filling from this recipe and replaced the dough with one made of pistachio marzipan and chocolate. When they were done I dipped them in white chocolate. I also added 1/2 tsp of cornstarch instead of the sugar to the filling. the recipe is on The Mini Canteen Blog.
I'm looking for the Pecan version of this recipe. If anyone has it I would appreciate it . I need the recipe for the pecan filling.
Have made these cookies each Christmas for several years now. We all love them and they disappear from the cookie jar rapidly. This recipe is different and a keeper!
Make a double batch of these because they will go very fast. My family would be very upset if they didn't have these cookies each Christmas.
Make a double batch of these because they will go very fast. My family would be very upset if they didn't have these cookies each Christmas.