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Icebox Cookies

Who can resist an attractive assortment of freshly baked holiday cookies? Set some out with a tall glass of cold milk and tempt Santa.

  • yield: Makes about 30

Ingredients

Directions

  1. Step 1

    On a large piece of parchment or waxed paper, gently form 1/2 recipe all-in-one cookie dough into an 8-inch log.

  2. Step 2

    Fold one short end of paper over log; wedge a baking sheet against log. Holding other end of paper at an angle, push baking sheet against log while pulling on paper, creating a smooth, compact log.

  3. Step 3

    Gently roll log in desired topping to coat; wrap in parchment. Refrigerate until firm, at least 2 hours.

  4. Step 4

    Preheat oven to 350 degrees. Unwrap log, and place on a cutting board. Using a serrated knife, slice into 1/4-inch-thick rounds.

  5. Step 5

    Place rounds on parchment-lined baking sheets, 1 inch apart. Bake until pale golden, 13 to 15 minutes, rotating sheets halfway through.

Reviews (15)

  • 19 Dec, 2010

    This is an excellent recipe! I baked the icebox cookies plain, and then dipped half of each cookie into melted choclate, they turned out perfect! I tried this recipe because I was wanting to bake some cookies and I happened to have all of these ingredients....I was pleasantly surprised with how well they came out, they are yummy!

  • 9 Dec, 2010

    Common Sense fellow bakers. Anyone who would not see this as a mistake in the recipe has no business baking.

  • 9 Dec, 2010

    Common Sense fellow bakers. Anyone who would not see this as a mistake in the recipe has no business baking.

  • 16 Dec, 2008

    Adina from Everyday Food here. There was an error in this recipe -- the oven should not be preheated until the cookie dough comes out of the refrigerator. No need to preheat for 2 hours, of course! The corrected version should appear shortly.

  • 16 Dec, 2008

    Sorry,but the website keeps cutting it off :-(

  • 16 Dec, 2008

    Came up with a fantastic version on this recipe: make the recipe,divide dough in half. Add coconut

  • 16 Dec, 2008

    continued...Add coconut

  • 16 Dec, 2008

    Came up with a fantastic version on this recipe: make the recipe,divide the dough in half. Add coconut

  • 15 Dec, 2008

    Nice to have a basic dough recipe which is flexible enough to make different cookies. I preheat my oven as soon as I have finished making the dough. No need to preheat when you are doing the mixing. Parchment paper is nice to use for easy cleaning on the cookie sheets. I also use Silpat (silicone mat), cookies slide out easily (save $$ on parchment paper).

  • 15 Dec, 2008

    Nice to have a basic dough recipe which is flexible enough to make different cookies. I preheat my oven as soon as I have finished making the dough. No need to preheat when you are doing the mixing. Parchment paper is nice to use for easy cleaning on the cookie sheets. I also use Silpat (silicone mat), cookies slide out easily (save $$ on parchment paper).

  • 15 Dec, 2008

    These cookies are delicious. I made the entire batch into the "thumbprint" version and used lingonberry preserves. They disappeared at my holiday party.

  • 15 Dec, 2008

    I am an experienced baker and would not preheat until ready to bake but for those who are just starting to cook they usually follow directions to the word. Do not preheat the oven until ready to bake the cookies. New ovens take no time to preheat be energy efficient! Save on electricity or gas and having your oven hot for 2 hours before baking makes no sense.

  • 15 Dec, 2008

    not everybody bakes.

  • 15 Dec, 2008

    Isn't that just common sense. Anyone who bakes should not have a problem with these directions.

  • 15 Dec, 2008

    Don't you think you should really wait for the cookie dough to be ready to come out of the refrigerater before pre heating the oven?