• 31 Ratings

Try one of our layered icebox-cookie variations: Apricot-Pistachio and Raspberry-Almond.

Advertisement

Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Shape each piece of dough into a disk. Wrap in plastic wrap, and refrigerate until firm, about 1 hour.

    Advertisement
  • 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 and chocolate filling. Repeat, layering 3 to 5 more strips, alternating between chocolate and spice dough, ending with a plain strip.

  • 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.

Reviews

31 Ratings
  • 5 star values: 1
  • 4 star values: 4
  • 3 star values: 16
  • 2 star values: 7
  • 1 star values: 3