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ICEBOX SHORTBREAD COOKIES
Makes 36.
     

INGREDIENTS

  • 1 cup unsalted butter
    room temperature
  • 1 cup confectioners sugar
  • 1/2 teaspoon salt
  • 1 teaspoon vanilla
  • 2 cups flour plus more for rolling.
  • Festive Optional Mix-in:
    Mix in 1/2 cup chopped dried apricots;coat with 1/2 cup finely chopped pistachios.
  • See other Mix-in Options

 


  • OPT. MIX INS:
  • Grated zest of 2 oranges and 1/2 cup dried cranberries
  • grated zest of 2 lemons;coat with 1/4 cup poppy seeds
  • 1 cup shredded coconut
  • 1/2 mini chocolate chips or peanut butter chips
  • 1/4 cup finely chopped candied ginger; coat with 1/4 cup sesame seeds

 

Preparation Instructions

  • With an electric mixer, beat butter, sugar, vanilla, and salt until smooth. With mixer on low, add flour, mixing just until dough forms.Stir in desired mix-ins.
  • Divide dough in half; place each half on a piece of floured waxed paper or parchment paper. With floured hands, gently roll each into a 1 1/2 inch diameter log. Dividing evenly, sprinkle logs with desired coating, rolling log (to help coating adhere0 and pressing gently. Wrap logs tightly in the paper, and refrigerate until firm, 1 to 1 1/2 hours. (To store longer, wrap log and paper tightly with plastic).
  • Preheat oven to 350. Unwrap logs; with a serrated knife, slice dough 3/8 inch thick (if dough crumbles, leave at room temperature for 5 to 10 minutes). Arrange slices, about 1 inch apart, on baking sheets.
  • Bake until lightly golden around edges, 15 to 20 minutes. Cool on baking sheet for 1 to 2 minutes; transfer to wire rack. Cool completely.

YUM! A friend brought these to the school's Yuletide Music Concert. Not certain where she found the recipe....but had to share.

BACK TO NEWSLETTER #19