RECIPES
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Icebox Cookies Icebox cookies have been around since, well, the invention of the icebox. Also known as refrigerator cookies, they were the original "slice and bake" cookies. Do you think Grandma sat around all day mixing and measuring, waiting for your arrival? No, she threw together batches of her favorite icebox cookies ahead of time, froze the dough, then sliced and baked them straight from the freezer, perfectly timed for your arrival. Making refrigerator cookies is simple, quick and gives you the flexibility to cook as many, or as few cookies as you need, when you need them. The Culinary Institute of America's classic chocolate chunk and sand cookie doughs can be premixed and frozen, ready for the arrival of unexpected guests, hungry kids home from school, or maybe even Grandma. Directions In the bowl of an electric mixer, cream the butter and sugars on medium speed with the paddle attachment, scraping down the bowl periodically, until the mixture is smooth and light in color, about five minutes. Combine the eggs and vanilla. Add to the butter-sugar mixture and blend until fully incorporated, scraping down the bowl as needed. On low speed, mix in the sifted dry ingredients and the chocolate chunks until just incorporated. Shape the dough into one sixteen-inch log on a piece of waxed or parchment paper, wrap tightly in plastic wrap, and refrigerate or freeze until firm enough to slice into sixteen pieces. (Dough can alternatively be scaled into two-tablespoon portions and baked immediately.) Arrange the cookies on the parchment-lined baking sheets in even rows. Bake at 375 degrees F until golden brown around the edges, about twelve to fourteen minutes. Cool completely on cookie sheets. Add the flour all at once and mix on low speed until combined. Divide the dough in half and roll into six-inch long cylinders, about one and one-quarter-inch in diameter. At this point, the cookies may be tightly wrapped in plastic wrap and frozen or refrigerated for later use, or they may be prepared for baking. To bake the cookies, preheat the oven to 350 degrees F. Brush the cylinders of cookie dough with milk and roll them in coarse sugar. Cut the logs into one-quarter-inch thick slices, sprinkle the tops with additional coarse sugar, and place them on parchment-lined baking sheets. Bake for twelve minutes or until light golden brown. This recipe is from The Culinary Institute of America's Gourmet Meals in Minutes, which is available for purchase at bookstores nationwide. |
Ingredients Makes 16 cookies
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