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Shaped Icebox Cookies

Course Cookies, Desserts
Servings 10 dozen

Ingredients

  • 1 batch Vanilla Dough , Chocolate Dough, Spice Dough, or Citrus Dough

Mix-Ins (Choose One Combination)

  • 3/4 cup each cherries dried and chopped toasted blanched almonds
  • 3/4 cup each pistachios and dried apricots
  • 1/2 cup candied orange peel chopped plus 1 cup chopped toasted blanched almonds
  • 1/2 cup each dried cherries , chopped white chocolate and toasted hazelnuts,
  • 1/2 cup each dried papaya macadamia nuts, and shredded sweetened coconut
  • 1 cup dried cranberries chopped plus 1/2 cup chopped candied orange peel
  • 1/2 cup each semisweet chocolate chopped, toasted walnuts, and dried cranberries
  • 3/4 cup each candied citron and glaceed cherries
  • 1 cup almonds blanched, toasted and chopped plus 1/2 cup candied ginger chopped

For Rolling

  • 1/2 cup sanding sugar or 1 1/2 cups ground toasted walnuts

Basic Vanilla Cookie Dough

  • 3 cups all-purpose flour
  • 3/4 tsp baking powder (omit if making thumbprints, ball cookies, or spritz cookies)
  • 1/2 tsp salt
  • 2 sticks unsalted butter
  • 1 cup sugar
  • 1 large eggs
  • 2 tsp vanilla

Chocolate Cookie Dough

  • 2 2/3 cups all-purpose flour
  • 1/3 cup cocoa powder unsweetened Dutch-process
  • 3/4 tsp baking powder (omit if making thumbprints, ball cookies, or spritz cookies)
  • 1/2 tsp salt
  • 2 sticks unsalted butter
  • 1 cup sugar
  • 1 large egg
  • 2 tsp vanilla

Spice Cookie Dough

  • 2 cups all-purpose flour
  • 3/4 tsp baking powder (omit if making thumbprints, ball cookies, or spritz cookies)
  • 1/2 tsp salt
  • 2 sticks unsalted butter
  • 1 cup sugar
  • 1 large egg
  • 2 tsp vanilla
  • 1 1/2 tsp cinnamon
  • 1/4 tsp ginger
  • 1/4 tsp allspice
  • 1/4 tsp pepper freshly ground

Citrus Cookie Dough

  • 3 cups all-purpose flour
  • 3/4 tsp baking powder (omit if making thumbprints, ball cookies, or spritz cookies)
  • 1/2 tsp salt
  • 2 sticks unsalted butter
  • 1 cup sugar
  • 1 large egg
  • 1 tsp citrus zest finely grated
  • 1 tbs citrus juice fresh

Instructions

  • Once the flour is incorporated according to dough recipe, beat in the desired mix-in. Divide dough into 2 pieces. Shape each into a 10-inch log (or a 10-inch-long triangular, rectangular, or square-shaped log). Coat each in ground nuts or sanding sugar, if using. Wrap in parchment. Refrigerate until very firm, about 2 hours.
  • Slice dough crosswise slightly thicker than 1/8 inch. Reshape if needed. Bake at 350 degrees on parchment-lined baking sheets until firm, 12 to 14 minutes.

Basic Vanilla Cookie Dough

  • Whisk together flour, baking powder, and salt in a large bowl. Beat butter and granulated sugar with a mixer on medium-high speed until pale and fluffy. Beat in egg and vanilla. Reduce speed to low. Add flour mixture, and beat until combined. Proceed with variations:
  • For tinted cookies, add drops of gel-paste food coloring once the flour is incorporated. If you'd like to try a variation,

Chocolate Cookie Dough

  • Whisk together flour, cocoa powder, baking powder, and salt in a large bowl. Beat butter and granulated sugar with a mixer on medium-high speed until pale and fluffy. Beat in egg and vanilla. Reduce speed to low. Add flour mixture, and beat until combined.

Spice Cookie Dough

  • Whisk together flour, baking powder, and salt in a large bowl. Beat butter and granulated sugar with a mixer on medium-high speed until pale and fluffy. Beat in egg and vanilla. Reduce speed to low. Add flour mixture, ground cinnamon, ginger, allspice, and pepper and beat until combined. Proceed with variations:

Citrus Cookie Dough

  • Whisk together flour, baking powder, and salt in a large bowl. Beat butter and granulated sugar with a mixer on medium-high speed until pale and fluffy. Beat in egg and citrus zest and juice. Reduce speed to low. Add flour mixture, and beat until combined.

Notes

Shaped Icebox Cookies

cookies