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Layered Icebox Cookies

Try one of our layered icebox-cookie variations. <p><a href="/recipe/chocolate-pecan-layered-icebox-cookies">Chocolate-Pecan</a> <br><a href="/recipe/apricot-pistachio-layered-icebox-cookies">Apricot-Pistachio</a> <br><a href="/recipe/raspberry-almond-layered-icebox-cookies">Raspberry-Almond</a>

  • Yield: Makes about 12 dozen
Layered Icebox Cookies

Source: Martha Stewart Living, December 2010


  1. Shape dough into 2 disks. Wrap in plastic wrap, and refrigerate until firm, about 1 hour.

  2. Roll out each disk to a 1/8-inch thickness on a floured piece of parchment. Cut into 2-by-9-inch strips. Spread 2 teaspoons jam onto 1 strip; sprinkle with 2 tablespoons ground nut filling. Repeat, layering 3 to 5 more strips, ending with a plain strip.

  3. Wrap in parchment. Refrigerate until firm, at least 2 hours. Slice dough crosswise slightly thicker than 1/8 inch. Bake at 350 degrees on parchment-lined baking sheets until firm, 12 to 14 minutes.


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