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
Icebox Cookies Recipe
How to make Icebox Cookies
INGREDIENTS
140g softened butter
90g powdered sugar
1 egg
1 teaspoon vanilla extract
VANILLA DOUGH
125g all purpose flour
CHOCOLATE DOUGH
115g all purpose flour
10g unsweetened cocoa powder
25g Chocolate Chips
12g sliced almond
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Easy and Cute Icebox Cookies-Simple ingredients & No special tools are needed:)
Hello, I made a lot of icebox cookies, so I would like to share the recipe:)
You don't need any special tools and all the ingredients are very simple. I am using an American cup:)
Ingredients
3 bars of unsalted room temperature butter (about 340 grams)
1 to 1 & 1/2 cups of sugar (if you like sweet cookies, you can put more)
3 room-temperature eggs
6 cups of cake flour
2 to 3 tbsp of hot chocolate powder/cocoa powder
2 to 3 tsp of matcha powder
Black sesame seeds
#ysjapanesekitchen #cookies #baking
Easy Icebox Cookie Recipe | Multiple Designs with One Simple Dough | Slice & Bake
The dough is easy to make, and so tasty!!
It's perfect for potluck desserts!
♥ Ingredients
453g Unsalted Butter (4 sticks)
360g Powdered Sugar
4g Salt
5g Vanilla Extract
5 Egg Yolks
760g Cake Flour
20g Cocoa Powder
1 Egg White
#iceboxcookies #potluck #sliceandbake #dessert #sugarcookies #buttercookies
Dried Cherry, Pistachio & Lime Refrigerator Cookies | January Cookie of the Month
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INGREDIENTS
- 2 cups brown sugar
- 1 cup butter, room temperature
- 2 eggs
- 1 teaspoon vanilla
- 3 1/2 cups flour
- 1 teaspoon baking soda
- 2 tablespoons lime zest
- 1/2 cup dried tart cherries
- 1/2 cup ground pistachios
- 1/2 cup raw sugar
INSTRUCTIONS
Beat the brown sugar and butter in a stand mixer until well combined.
Mix in eggs and vanilla. Scrape sides of bowl to ensure even mixing.
Add flour and baking soda and beat until no dry streaks remain.
Finish by mixing in lime zest, cherries and pistachios.
Remove dough from bowl and divide in two. Shape into log using parchment paper as guide. Wrap tightly and chill 4-6 hours.
Preheat oven to 375 degrees.
Remove dough from refrigerator and slice into 1/4-inch pieces. Place on parchment-lined baking sheets and sprinkle with raw (turbinado) sugar. Bake 12-15 minutes until the cookies are lightly golden.
Remove from oven and cool on baking sheet for 5 minutes then finish cooling on rack.