Chocolate Walnut Shortbread Ice Box Cookies

OLD-FASHIONED ICE BOX COOKIES—the theme of this year’s HOLIDAY BAKE in the West kitchen was inspired by an article I wrote about Kansas community cookbooks (A Heritage of Flavor). I thought it would be both fun and convenient to make ahead rolls of freezer dough, ready to slice and bake for Christmas. My goal was to find a collection of fun and festive flavors. Here goes . . .

Chocolate Walnut Shortbread Ice Box Cookies  

Think of a buttery shortbread brownie in a log . . . ready to slice ‘n bake on demand!                      



1/4 cup confectioner's sugar

3/4 cup all-purpose flour

1/4 cup unsweetened cocoa powder, regular or extra dark

1 stick, (1/2 cup) butter, room temperature

1 tablespoon vanilla

Heaping 1/2 cup walnuts, rough chopped

  1. Sift/sieve dry ingredients into the work bowl of a mixer – this is essential in order to not end up with “specks” of sugar, flour or cocoa.
  2. Add in the butter and the vanilla, and stir until completely mixed and a soft dough form. Add walnuts. 
  3. Turn dough onto a piece of parchment paper. Form the soft dough into a rough log, about 7 to 8” long.
  4. Roll up in the paper, smoothing the log and twisting the ends firmly to form a secure package.
  5. Refrigerate for 2 hours or, wrap in foil and freeze, thawing and slicing as needed. Optional - roll log in finely chopped walnuts or sanding sugar before cutting. 
  6. To Bake— Preheat oven to 350° F. Slice roll into thin slices, about 1/4” thick..
  7. Place on a silpat or parchment lined baking sheet and bake for about 10 to 12 minutes. Just until set. 
  8. Cool completely on cookie sheet, then transfer to a cooling rack.

Other Holiday Ice Box Cookies on our 2020 menu include: 

Black Walnut Ice Box Cookies

Chocolate Chip Orange Ice Box Cookies 

Date Pinwheel Ice Box Cookies 

Pistachio Cranberry Ice Box Cookies


Cookies on  Fenton Glass tiered stand.

Recipe without photos . . .

Chocolate Walnut Shortbread Ice Box Cookies  Yield: 

Think of a buttery shortbread brownie in a log . . . ready to slice ‘n bake on demand!                      



1/4 cup confectioner's sugar

3/4 cup all-purpose flour

1/4 cup unsweetened cocoa powder, regular or extra dark

1 stick, (1/2 cup) butter, room temperature

1 tablespoon vanilla

Heaping 1/2 cup walnuts, rough chopped

  1. Sift/sieve dry ingredients into the work bowl of a mixer – this is essential in order to not end up with “specks” of sugar, flour or cocoa.
  2. Add in the butter and the vanilla, and stir until completely mixed and a soft dough form. Add the walnuts.
  3. Turn dough onto a piece of parchment paper. Form the soft dough into a rough log, about 7 to 8” long.
  4. Roll up in the paper, smoothing the log and twisting the ends firmly to form a secure package.
  5. Refrigerate for 2 hours or, wrap in foil and freeze, thawing and slicing as needed. 
  6. To Bake— Preheat oven to 350° F. Slice roll into thin slices, about 1/4” thick..
  7. Place on a silpat or parchment lined baking sheet and bake for about 10 to 12 minutes. Just until set.
  8. Cool completely on cookie sheet, then transfer to a cooling rack.

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