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
- 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.
- Add in the butter and the vanilla, and stir until completely mixed and a soft dough form. Add walnuts.
- Turn dough onto a piece of parchment paper. Form the soft dough into a rough log, about 7 to 8” long.
- Roll up in the paper, smoothing the log and twisting the ends firmly to form a secure package.
- 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.
- To Bake— Preheat oven to 350° F. Slice roll into thin slices, about 1/4” thick..
- Place on a silpat or parchment lined baking sheet and bake for about 10 to 12 minutes. Just until set.
- Cool completely on cookie sheet, then transfer to a cooling rack.
Other Holiday Ice Box Cookies on our 2020 menu include:
Chocolate Chip Orange 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
- 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.
- Add in the butter and the vanilla, and stir until completely mixed and a soft dough form. Add the walnuts.
- Turn dough onto a piece of parchment paper. Form the soft dough into a rough log, about 7 to 8” long.
- Roll up in the paper, smoothing the log and twisting the ends firmly to form a secure package.
- Refrigerate for 2 hours or, wrap in foil and freeze, thawing and slicing as needed.
- To Bake— Preheat oven to 350° F. Slice roll into thin slices, about 1/4” thick..
- Place on a silpat or parchment lined baking sheet and bake for about 10 to 12 minutes. Just until set.
- Cool completely on cookie sheet, then transfer to a cooling rack.
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