Mix in, refrigerate, slice, bake: Try all of our shaped icebox-cookie variations.

Martha Stewart Living, December 2010

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Recipe Summary

Yield:
Makes about 10 dozen
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Once the flour is incorporated according to dough recipe, beat in white chocolate, hazelnuts, and cherries. Divide dough into 2 pieces. Shape each into a 10-inch-long triangular shape. Wrap in parchment. Refrigerate until very firm, about 2 hours.

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  • 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.

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Reviews (4)

39 Ratings
  • 5 star values: 9
  • 4 star values: 6
  • 3 star values: 14
  • 2 star values: 9
  • 1 star values: 1
Rating: 5 stars
12/11/2018
Great recipe. How would Lindt white truffles work for this recipe and how many would I use?
Rating: Unrated
11/29/2012
Hexelein
Rating: Unrated
12/13/2011
wowwwww wonderful recipe to try
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Rating: Unrated
12/30/2010
Amazing! I love it that hazelnuts are finally popular in American baking. As European-born, I've missed them. By the way, these cookies have made a rock star among my friends. Now every party invitation comes with: Can you please bring a tin of your cookies? :) Love it!
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