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Posts Tagged ‘crispy cookies’

Dare I admit that over the Christmas holidays, my family and I baked seven pounds worth of butter?  We made many a family favourite from tourtière to my grandma’s delicious coffee cake recipe.  And of course, we made half a dozen types of Christmas cookies to enjoy.

Now I know a recipe is an old family tradition (handed down from mother to daughter over many generations) when the first ingredient is melted fat and the only instruction to be found is “bake in moderate oven”.   These icebox cookies have indeed stood the test of time. My mother has since modified a few of the ingredients (we have long substituted butter for melted fat), but the stains on our family recipe is testament to the deliciousness of these Christmas cookies.

The batter is a cinch to make and makes about 8 or 9 dozen cookies altogether.  The simplicity of icebox cookies lies in its baking: Once the batter is mixed, the dough is first rolled into logs and frozen in the freezer, and then, quickly sliced and baked.  Our family will often bake one or two rolls, saving the third for a special occasion a few months later.  With red and green candied cherries complementing the toasted almonds, these buttery, crispy cookies are an absolute delight!

Icebox Cookies

(makes over 100 cookies)

 

Ingredients:

2 cups unsalted butter

3/4 cup white sugar

3/4 cup brown sugar

3 eggs

4 1/2 cups flour

1 tsp baking powder

1 tsp baking soda

1 tsp salt

1  1/2 cups finely chopped almonds, toasted in oven with butter

1/2 cup each green and red candied cherries

 

Directions:

Cream the butter and sugars together. Beat in the eggs one at a time, until the batter is light and fluffy. Mix in the flour, baking powder, baking soda, and salt.  Fold in the toasted almonds and candied cherries.

Spread three large pieces of wax or parchment paper on your counter.  Divide the cookie dough into thirds and roll each section into a log.  Chill for at least two hours or freeze for up to three months.

Preheat your over toe 350 F. Unwrap log, and place on a cutting board.  Using a sharp knive, thinly slice into 1/4 inch (or about half a centimetre) rounds.  Place on a greased cookie sheet about an inch apart. Bake until pale golden, 6-10 minutes depending on the thickness of your cookies, rotating the sheets halfway through.

The cookies will crisp as they cool.  Perfect with a glass of milk or tea!

– Catherine

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