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 'n bake for Christmas. My goal was to find a collection of fun and festive flavors. Here goes . . . .
Date Pinwheel Ice Box Cookies
Reminiscent of the date pinwheels that Grandma Richardson always had on her Christmas cookie tray, this recipe has been adapted to an ice box version.
1/2 cup (1 stick) butter, softened
1/2 cup brown sugar
1/2 cup granulated sugar
1 egg
1/2 teaspoon vanilla
2 cups all purpose flour
1/2 teaspoon baking soda
1/2 teaspoon salt
1 recipe Date Filling (recipe follows)
- Thoroughly cream together butter and sugars. Add egg and vanilla; beat well. Sift together dry ingredients; stir into creamed mixture.
- Chill. Divide dough in half.
- On a lightly floured surface roll one part in approximately an 12 x 8” rectangle, about 1/4 inch thick. Trim or firm up edges of the dough.
- Spread half of the Date Filling over dough.
- Begin at long edge, roll like a jelly roll. Repeat with remaining dough.
- Wrap rolls in plastic wrap and chill for several hours; wrap in foil to freeze for slicing ‘n baking later.
- To bake—Preheat oven to 400°. Using a serrated knife, slice cookies 1/4” thick.
- Bake on greased or sprayed cookie sheet for about 8 minutes. Line cookie sheet with parchment if preferred.
Date Filling
1 lb. pitted and chopped dates
1/2 cup granulated sugar
1/2 cup orange juice
1/4 cup pecans or walnuts if desired
- In saucepan combine chopped dates, sugar, and orange juice. Cook and stir until mixture boils and thickens and becomes spreadable. If it gets too thick add a more orange juice.
- Add nuts if desired.
- Let mixture cool before spreading on dough.
Other Holiday Ice Box Cookies on our 2020 menu include:
Chocolate Chip Orange Ice Box Cookies
Chocolate Walnut Shortbread Ice Box Cookies
Pistachio Cranberry Ice Box Cookies
Recipes without the photos . . .
Date Pinwheel Ice Box Cookies
Reminiscent of the date pinwheels that Grandma Richardson always had on her Christmas cookie tray, this recipe has been adapted to an ice box version.
1/2 cup (1 stick) butter, softened
1/2 cup brown sugar
1/2 cup granulated sugar
1 egg
1/2 teaspoon vanilla
2 cups all purpose flour
1/2 teaspoon baking soda
1/2 teaspoon salt
1 recipe Date Filling (recipe follows)
- Thoroughly cream together butter and sugars. Add egg and vanilla; beat well. Sift together dry ingredients; stir into creamed mixture.
- Chill. Divide dough in half.
- On a lightly floured surface roll one part in approximately an 12 x 8” rectangle, about 1/4 inch thick. Trim or firm up edges of the dough.
- Spread half of the Date Filling over dough.
- Begin at long edge, roll like a jelly roll. Repeat with remaining dough.
- Wrap rolls in plastic wrap and chill for several hours; wrap in foil to freeze for slicing ‘n baking later.
- To bake—Preheat oven to 400°. Using a serrated knife, slice cookies 1/4” thick.
- Bake on greased or sprayed cookie sheet for about 8 minutes. Line cookie sheet with parchment if preferred.
Date Filling
1 lb. pitted and chopped dates
1/2 cup granulated sugar
1/2 cup orange juice
1/4 cup pecans or walnuts if desired
- In saucepan combine chopped dates, sugar, and orange juice. Cook and stir until mixture boils and thickens and becomes spreadable. If it gets too thick add a more orange juice.
- Add nuts if desired.
- Let mixture cool before spreading on dough.
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