Food & Cooking Recipes Dessert & Treats Recipes Cookie Recipes Shaped Icebox Cookies By Martha Stewart Editors Martha Stewart Editors Facebook Instagram Twitter Website An article attributed to "Martha Stewart Editors" indicates when several writers and editors have contributed to an article over the years. These collaborations allow us to provide you with the most accurate, up-to-date, and comprehensive information available.The Martha Stewart team aims to teach and inspire readers daily with tested-until-perfected recipes, creative DIY projects, and elevated home and entertaining ideas. They are experts in their fields who research, create, and test the best ways to help readers design the life they want. The joy is in the doing. Editorial Guidelines Updated on May 14, 2020 Print Share Share Tweet Pin Email Yield: 10 dozen Try one of our shaped icebox-cookie variations: Almond-Cherry Coins; Apricot-Pistachio Triangles; Almond and Candied Orange Zest Bars; White Chocolate, Hazelnut, and Cherry Triangles; Papaya, Macadamia, and Coconut Triangles; Cranberry-Orange Coins; Chocolate, Walnut, and Cranberry Coins; Candied-Fruit Squares; Almond and Ginger Bars. Ingredients 1 batch Vanilla Dough, Chocolate Dough, Spice Dough, or Citrus Dough Mix-Ins (Choose One Combination) ¾ cup each chopped toasted blanched almonds and dried cherries ¾ cup each chopped dried apricots and pistachios 1 cup chopped toasted blanched almonds plus ½ cup chopped candied orange peel ½ cup each chopped white chocolate, toasted hazelnuts, and dried cherries ½ cup each chopped dried papaya, macadamia nuts, and shredded sweetened coconut 1 cup chopped dried cranberries plus ½ cup chopped candied orange peel ½ cup each chopped semisweet chocolate, toasted walnuts, and dried cranberries ¾ cup each chopped candied citron and glaceed cherries 1 cup chopped toasted blanched almonds plus ½ cup chopped candied ginger For Rolling ½ cup sanding sugar or 1 ½ cups ground toasted walnuts Directions Once the flour is incorporated according to dough recipe, beat in the desired mix-in. Divide dough into 2 pieces. Shape each into a 10-inch log (or a 10-inch-long triangular, rectangular, or square-shaped log). Coat each in ground nuts or sanding sugar, if using. Wrap in parchment. Refrigerate until very firm, about 2 hours. Slice dough crosswise slightly thicker than 1/8 inch. Reshape if needed. Bake at 350 degrees on parchment-lined baking sheets until firm, 12 to 14 minutes. Print