All About Icebox Cookies
How to Make Icebox Cookies with Step by Step Photos
Prep Time: 25 minutes
Cook Time: 12 minutes
Total Time: 37 minutes
- 2-1/2 cups flour
- 1-1/2 teaspoon baking powder
- 1/2 teaspoon salt
- 1 cup butter, softened
- 1-1/2 cups sugar
- 1 egg
- 1 teaspoon vanilla
- 1/2 teaspoon almond extract*
- 1/4 teaspoon liquid red food coloring*
- 1/2 cup chopped nuts, lightly toasted*
- 1 square (1 ounce) unsweetened chocolate, melted*
Line the bottom and sides of a 9 x 5 x 3 - inch loaf pan with waxed paper. Divide the dough into thirds. To first third add almond extract and red food coloring. Spread evenly in bottom of pan. To second dough add nuts. Spread second layer in pan. For third portion*, add chocolate.
Put chocolate dough on top of other doughs. Spread evenly. Cover pan and refrigerate overnight. The dough can also be frozen for 3 months if sealed in an airtight container. Defrost in the refrigerator prior to cutting.
Preheat oven to 350 degrees F.
Remove the dough from the loaf pan and peel off the waxed paper. Cut the dough into two pieces lengthwise. Slice the lengthwise pieces into 1/8 inch slices. Place on an ungreased or parchment-paper-lined cookie sheet approximately one inch apart.
Bake for 10-12 minutes. Cool on wire racks.
Yield: Approximately 5 dozen.
*The three layers can almost be whatever flavor or color you choose. The cookies in the photo were made with 1 layer of chocolate (1 ounce unsweetened) and 1/2 cup crushed almond slivers, 2nd layer of plain dough with zest of 1 orange. Last layer with the red food coloring and 1/2 cup chopped candied cherries. Other ideas are to have cookies that look more like the French flag, skip the chocolate in the third layer. Use blue food coloring and any flavored extract (or not at all) to the dough. For Christmas, you could have Red, White and Green cookies. Using more candied cherries (they come in green, too) or use red and green peppermints.