Food & Cooking Recipes Dessert & Treats Recipes Cookie Recipes Shaped Icebox Cookies Be the first to rate & review! By Martha Stewart Test Kitchen Martha Stewart Test Kitchen The recipes developed by our test kitchen team have undergone a rigorous process of development and testing, ensuring that every element is optimal, from ingredient amounts to method and cooking time. This process includes triple-testing recipes to ensure they meet our high standards. The many stellar cooks and food editors who have been part of our team include Sarah Carey, Lucinda Scala Quinn, Jennifer Aaronson, Shira Bocar, Anna Kovel, Greg Lofts, Riley Wofford, Lauren Tyrell, and Lindsay Leopold. Editorial Guidelines Updated on May 14, 2020 Print Rate It 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. Rate it Print