French Icebox Cookies

French Icebox Cookies (Source: Maida Heatter's Book of Great Desserts (Andrews & McMeel Publishing, 1999 ed.), pg. 231.

If you give baked goods as Christmas gifts, making icebox cookies is convenient as you can bake them when needed and not worry about them sitting around and going stale. I usually give a variety of cookies and treats to neighbors and friends and unless you want to kill yourself getting everything done at the same time, you can just pull these cookies out of the freezer and bake.

These cookies are crisp and buttery and easy to make with just a few ingredients. The dough is also a dream to work with.

Slice the dough very thin and this recipe will make about 60 cookies.

1/2 lb. (2 sticks) butter
1 1/2 tsp. vanilla extract
1/4 tsp. almond extract
1/4 tsp. salt
1 cup sugar
2 1/2 cups sifted all-purpose flour
1 TBS. water

Cream the butter and mix in the vanilla and almond extracts, salt and sugar.

Mix in the vanilla and almond extracts, salt and sugar.

Lower the speed of the mixer, add half of the flour and the water.

Add remaining flour until the mixture holds together, scraping down the sides of the mixer bowl as necessary.

Turn out the dough onto a piece of wax paper, measuring about 20 inches long. Shape the dough using the paper as your guide. Form it into an oblong shape about 2 inches in diameter and 15 inches long. Secure the wax paper and slide it onto a cookie sheet and freeze for 1/2 hour or more. If you are waiting to bake it in the future, wrap it again in plastic wrap.

When ready to bake, preheat the oven to 400.

Slice the dough about 1/4" thick with a sharp, thin knife. Place 1" apart on an unbuttered cookie sheet. Bake for 10 minutes or until the cookies are light brown around the edges.

Transfer to baking racks and cool. Store in an airtight container.

Comments

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