Food & Cooking Recipes Dessert & Treats Recipes Cookie Recipes Classic Icebox Butter Cookies 2.3 (3) Add your rating & 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 Prep Time: 30 mins Total Time: 3 hrs Yield: 72 This classic recipe begins with our Basic Butter Cookie Dough and ends with a dusting of sugar. Ingredients Basic Butter Cookie Dough Directions Divide dough in half; form into two 2-inch square logs, each approximately 5 1/2 inches long. Wrap logs in waxed paper; refrigerate until firm, at least 2 hours. Preheat oven to 350 degrees. Slice dough crosswise, 3/16 inch thick; carefully transfer slices to baking sheets. If decorating, brush with egg wash, then sprinkle with sugar or sprinkles. Bake until edges are firm (not brown), 10 to 15 minutes. Cool 1 to 2 minutes on baking sheets; cool completely on a rack. Cook's Notes Frozen logs of dough can also be wrapped and given away. Slices can be cut from frozen dough, transferred to a baking sheet, decorated, and placed directly into oven. Rate it Print