Professional Baker Teaches You How To Make ICE BOX COOKIES!
Ice Box Jam Cookies are on the menu in Chef Anna Olson's amazing kitchen, and she is going to teach you how to make this delicious recipe from scratch! Follow along with the recipe below for the best Christmas cookie experience ever!
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Recipes
Prep Time: 15 minutes
Ingredients: Basic Icebox Cookie Dough
1 cup (225 g) unsalted butter, cut into pieces and at room temperature
1 cup (130 g) icing sugar, sifted
1 large egg, at room temperature
1 tsp (5 mL) vanilla extract
2 ½ cups (375 g) all-purpose flour
½ tsp (2.5 g) salt
Directions
1. Using electric beaters or in a stand mixer fitted with the paddle attachment, beat the butter until smooth. Add the icing sugar and start on low speed to work it in, and then increase the speed to medium-high beating until fluffy, about 2 minutes. Beat in the egg and vanilla. Add the flour and salt and beat until the dough comes together. Prepare the cookies as below.
ORANGE MARMALADE CRUMBLE BARS
Makes 1 8-inch (20 cm) square pan
Cuts into 36 cookie bars
Prep Time: 15 minutes
Bake Time: 45 minutes
Ingredients
1 recipe icebox cookie dough
zest of 1 orange
1 cup (250 mL) orange marmalade
icing sugar, for dusting
Directions
1. Add the orange zest to the cookie dough, when beating the butter and icing sugar together. Shape the dough into 2 discs, wrap in plastic wrap and chill for 2 hours.
2. Preheat the oven to 325 F (160 C). Lightly grease and line an 8-inch (20 cm) square pan with parchment paper so that the paper comes up the sides.
3. Use a box grater to grate the chilled cookie dough. Press about two-thirds of this into the bottom of the prepared pan and then spread the marmalade over top. Sprinkle the remaining grated cookie dough over the marmalade and press gently. Bake for about 45 minutes, until you can see browning at the edges. Cool the pan on a rack completely before dusting with icing sugar and cutting into squares.
APRICOT LEMON RUGELACH
Makes 4 dozen cookies
Prep Time: 20 minutes
Bake Time: 18 minutes
Ingredients
1 recipe Icebox cookie dough
zest of 1 lemon
¾ cup (175 mL) apricot jam
1 egg whisked with 2 Tbsp (30 mL) water, for brushing
cinnamon sugar, for sprinkling
Directions
1. Add the lemon zest to the cookie dough when beating the butter and icing sugar together. Shape the dough into 6 small discs, wrap in plastic wrap and chill for 2 hours.
2. Preheat the oven to 325 F (160 C) and line 2 baking trays with parchment paper.
3. Lightly knead the first disc of dough to soften it just a little. Roll the disc out into a circle roughly 8-inches (20 cm) across on a lightly floured surface, and trim the edges. Cut the circle into 8 wedges. Spoon a little jam at the wide end of each wedge and then roll the dough up, croissant-like in shape. Place the cookies on the trays, leaving 1 ½-inches (4.5 cm) between them. Repeat with the remaining discs of dough.
4. Brush the cookies with eggwash and sprinkle with cinnamon sugar. Bake the cookies for about 18 minutes, until the cookies brown a little just at the edges. Cool the cookies on the tray before removing to store in an airtight container.
The cookies will keep for up to a week.
RASPBERRY LINZER COOKIES
Makes about 3 dozen sandwich cookies
Prep Time: 20 minutes
Bake Time: 12 minutes
Ingredients
1 recipe Icebox cookie dough
1 tsp (5 mL) almond extract
icing sugar, for dusting
¾ cup (175 mL) raspberry jam
Directions
1. Add the almond extract to the cookie dough at the same time as adding the vanilla extract. Shape the dough into 2 discs and chill for at least 2 hours before rolling.
2. Preheat the oven to 325 F (160 C) and line 2 baking trays with parchment paper.
3. Knead the first disc of dough to soften it a little and then roll it out on a lightly floured surface to just about ¼-inch (6 mm) thick. Use a 2-inch (5 cm) cookie cutter to cut out as many circles as you can. Use a small cutter or even a pastry tip to cut a hole in the centre of half of these cookies. Arrange the cookies with a hole on one tray and the cookies without a hole on the second tray, leaving an inch (2.5 cm) between them. Repeat with the second disc and any remaining scraps of dough.
4. Bake the cookies for about 12 minutes (keep an eye on the cookies with holes – they may take a minute less to bake) until they just start to show signs of colouring at the edges. Cool the cookies on the tray before assembling.
5. Dust the cookies with the holes generously with icing sugar while on their baking tray. Spread a little of the raspberry jam on the bottom of a cookie without a hole and sandwich it with a dusted one, pressing gently. Repeat with the remaining cookies, and store them in an airtight container or well-wrapped (single layer is best).
The cookies will keep for a week.
#OhYum #ThePerfectChristmasDinner
How To Bake Drop Cookies & Refrigerator Cookies
In part 2 of her series Chef Gail delves head on into the cookie jar further exploring the first two types of cookies, the drop cookie and the refrigerator cookie! Cookies also follow one of three mixing methods. The mixing methods for cookies are not always clear cut as they are for cakes. Two fabulous cookie recipes are shared.
Icebox Cookies | Delicious Kitchen
Today, I'm showing you how to make my great great grandmother's icebox cookies!
Ingredients:
Dough-
3 1/4 cups of flour
1 cup of margarine
2 cups of brown sugar
1 tsp of baking powder
1 tsp of vanilla
Icing:
3 cups of icing sugar
1/2 cup of margarine
1 tsp of vanilla
2 tbsp of 2% evaporated milk
(I messed up in the video with the milk :P)
Chicken Veggie Quesadillas:
Old Fashioned Icebox Cookies Recipe
#oldfashionedrecipe #cookies #cookierecipe
Read Full Recipe:
Betty's Chocolate Ice Box Cookies
Betty demonstrates how to make Halloween Chocolate Ice Box Cookies. These are dark chocolate cookies that can be decorated for Halloween or other special occasions.
Chocolate Ice Box Cookies
1 stick + 2 tablespoons butter, softened
1 cup granulated sugar
1/4 cup light brown sugar, firmly packed
½ cup cocoa powder (unsweetened)
1 teaspoon vanilla extract
1 egg
1 ¾ cup all-purpose flour
1/2 teaspoon baking soda
1/2 teaspoon salt
In a large mixing bowl, beat 1 stick + 2 tablespoons softened butter, 1 cup granulated sugar, 1/4 cup firmly packed light brown sugar, ½ cup unsweetened cocoa powder, and 1 teaspoon vanilla extract on medium speed of an electric mixer, until fluffy. Add 1 egg, beating until blended. Set aside. In a separate, medium-sized mixing bowl, stir together 1 ¾ cup all-purpose flour, 1/2 teaspoon baking soda, and 1/2 teaspoon salt. Gradually add to butter mixture, beating well after each addition. Form into logs of desired size. You may make them from 1-inch to 2 inches in diameter. Place each log on waxed paper, roll up, and secure the ends. Refrigerate 4 hours or longer. When chilled, unwrap logs and place on a cutting board. Slice logs with a chef's knife, about 3/8-inch wide (more or less, depending on the diameter of the logs). When cookies are formed, place them on parchment-lined baking pan(s). Bake at 350 degrees (F) for about 8 minutes (for small cookies) to 10 minutes (for larger cookies), or until slightly browned. Remove immediately from pans and place on wire rack to cool for about 20 minutes. Frost Chocolate Ice Box Cookies, if desired. (I will be uploading a recipe for Halloween Frosting for Cookies) in a couple of days. Transfer finished cookies to a nice serving plate. Serve. This is a recipe that you can let your children help make. My grandson Carter helped with these, and we had a lot of fun! We really loved these cookies; I hope you will, too! --Betty ♥♥♥♥♥
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Favourite Christmas Cookies! #1… Refrigerator Cookies
I am sharing just a few of my favourites with you!
Recipe
1 cup soft butter
1/8 tsp salt
1 cup white sugar
1 cup packed brown sugar
2 eggs
3 1/2 cup all purpose flour
1 cup chopped red cherries
1 cup chopped green glazed cherries
Form rolls, refrigerate overnight
Next day slice.
Bake @ 350 for 10-15 minues until golden brown
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Merry Christmas!