Food & Cooking Recipes Dessert & Treats Recipes Cookie Recipes Icebox Cookies 2.7 (12) 9 Reviews 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: 30 Who can resist an attractive assortment of freshly baked holiday cookies? Use our All-in-One Cookie Dough when making these. Ingredients ½ recipe All-in-One Cookie Dough Directions On a large piece of parchment or waxed paper, gently form 1/2 recipe all-in-one cookie dough into an 8-inch log. 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. Gently roll log in desired topping to coat; wrap in parchment. Refrigerate until firm, at least 2 hours. Preheat oven to 350 degrees. Unwrap log, and place on a cutting board. Using a serrated knife, slice into 1/4-inch-thick rounds. Place rounds on parchment-lined baking sheets, 1 inch apart. Bake until pale golden, 13 to 15 minutes, rotating sheets halfway through. Cook's Notes You may use nonpareils, sanding sugar, candied ginger, chocolate chunks, shredded coconut, or nuts as your desired topping. Rate it Print