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Icebox Cookies Recipe

Freeze Up time	1 month
Serves	48

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Ingredients

2 cups all purpose flour
pinch of fine salt
pinch of ground cinnamon
12 tablespoons (1¹⁄₂ sticks) unsalted butter, at room temperature
³⁄₄ cup granulated sugar
1 large egg yolk
1 teaspoon pure vanilla extract
¹⁄₄ cup Demerara or raw sugar

Directions

Sift the flour, salt, and cinnamon into a bowl. Place the butter in the bowl of a standing mixer fitted with a paddle beater. Mix until smooth. Add the granulated sugar, egg yolk, and vanilla; beat until light but not airy. Set the mixer on low speed and gradually add the flour, scraping down the sides of the bowl. The mixture should be just combined. Divide the dough in half. Roll each half into a ball, cover with plastic wrap, and refrigerate for 30 minutes. Knead the cookie dough gently and roll each half into a log 1¹⁄₂ inches thick and 7 inches long. Freeze.

To freeze :

Wrap in waxed paper or parchment paper, trying to keep the shape smooth. Freeze for 15 minutes, then roll a little between your hands to make sure the log is round without a flattened circumference. Freeze for another 30 minutes or until the logs are solid. Remove the paper and wrap with plastic freezer wrap, then heavy duty foil. Freeze until required.

To cook :

Cook from frozen. Preheat the oven to 350°F. Line a baking sheet with parchment paper. Unwrap the cookie dough and allow to stand at room temperature for 5 minutes. Using a thin-bladed knife, cut the cookie dough into ¹⁄₄ inch-thick slices and place on a baking sheet about 1 inch apart. Bake for 12 minutes. The cookies should be golden brown on the bottom but still very pale on the top. Cool on a cake rack.

Chocolate and Hazelnut : Replace ¹⁄₂ cup of the flour with cocoa powder and add ¹⁄₂ cup skinned, chopped hazelnuts. Omit the cinnamon. Bake for 15 min.

Lemon and Rosemary : Replace the cinnamon and vanilla with the grated zest of 1 lemon and 1 teaspoon finely chopped fresh rosemary.

Coffee : Add 2 tablespoons medium ground fresh coffee to the butter and sugar mixture. Omit the cinnamon.

Orange and Cumin : Add the grated zest from 1 orange to the butter and sugar mixture. Replace the cinnamon and vanilla with ¹⁄₄ teaspoon ground cumin.

Fennel Seed : Place 1 teaspoon fennel seeds in a mortar and lightly crush with a pestle. Use to replace the cinnamon.