Sunday, November 26, 2017

Pistachio Cranberry Icebox Cookies,Chocolate Icebox Cookies,Toffee Butter Icebox Cookies,Dark Chocolate Refrigerator Cookies w/ Cherries and Cashews

Hello as a child growing up around holiday time my Mom would have refrigerator cookies wrapped up in the  refrigerator or freezer so when company came or was coming over she could bake some. So this brings back Christmas memories to me.  So I thought I would post some and I do hope you will try them.  

Pistachio Cranberry Icebox Cookies

makes about 3 dozen small cookies

1 1/2 cups white whole wheat flour or all-purpose flour
1/4 teaspoon salt
1 1/2 sticks (3/4 cup) unsalted butter, softened
1/4 cup plus 2 tablespoons cane sugar or granulated
3/4 teaspoon finely grated fresh orange zest
1/2 cup shelled pistachios, roughly chopped
1/3 cup dried cranberries
1 large egg, lightly beaten
1/4 cup decorative sugar (preferably coarse)

Sift together the flour and salt in a bowl. Set aside.
Beat together butter, sugar, and zest in a large bowl until pale and fluffy.
Stir in the flour mixture in 3 batches, mixing until dough just comes together in clumps, then mix in pistachios and cranberries. Gather and press dough together, then divide into 2 equal pieces.
Using a sheet of plastic wrap or wax paper as an aid, form each piece of dough into a log about 1 1/2 inches in diameter. Square off long sides of each log to form a bar, then chill in the fridge, wrapped in plastic wrap, until very firm, at least 2 hours or over night.
Preheat oven to 350°F. Grease or line baking sheets with parchment paper.
Brush egg over all 4 long sides of bars (but not ends). Sprinkle decorative sugar on a separate sheet of parchment or wax paper and press bars into sugar, coating well.
Cut each bar crosswise into 1/4-inch-thick slices, rotating bar after cutting each slice to help keep square shape. (If dough gets too soft to slice, freeze bars briefly until firm.) Arrange cookies about 1/2 inch apart on prepared baking sheets.
Bake cookies until edges are pale golden, 15 to 18 minutes total. Transfer cookies from pan to racks and cool completely.
Store cookies in an airtight container for up to 5 days. The dough can be wrapped in plastic and foil and placed in the freezer for 1 month. Thaw dough in the fridge until it’s soft enough to slice.



Chocolate Icebox Cookies

SERVINGS Makes about 10 dozen cookies

1 2/3 cups all-purpose flour
1/2 cup unsweetened cocoa
1 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
3/4 cup butter or margarine (1 1/2 sticks), softened
1/2 cup packed light brown sugar
1/2 cup granulated sugar
2 squares (2 ounces) semisweet chocolate, melted and cooled
1 teaspoon vanilla extract
1 large egg

On sheet of waxed paper, stir together flour, cocoa, baking powder, baking soda, and salt.
In large bowl, with mixer at medium speed, beat butter and brown and granulated sugars until light and fluffy. Beat in chocolate and vanilla until well combined. Beat in egg. Reduce speed to low and beat in flour mixture until well combined.
Divide dough in half. On separate sheets of waxed paper, shape each half into 12" by 1 1/2 " log. Wrap each log in the waxed paper and slide onto small cookie sheet for easier handling. Refrigerate dough at least 2 hours, or overnight until firm enough to slice. (If using margarine, freeze overnight.)
Preheat oven to 350 degrees F. Keeping remaining log refrigerated, cut log into scant 1/4-inch-thick slices. Place slices, 1 inch apart, on 2 ungreased large cookie sheets. Bake 10 to 11 minutes, rotating sheets between upper and lower racks halfway through baking. Cool on cookie sheets on wire racks 1 minute. With wide spatula, transfer to wire racks to cool completely. Repeat with remaining cookie dough.
(based on individual servings)
Calories: 25
Total Fat: 1 g
Cholesterol: 5 mg
Sodium: 25 mg
Carbohydrates: 4 g
Fiber: 0 g
Protein: 0 g


Toffee Butter Icebox Cookies

1 cup butter (softened)
1 cup Sugar
1 teaspoon vanilla extract
1  egg (room temperature)
2 ½ cups all-purpose flour
1 cup heath toffee bits

Cream butter and sugar together.
Add in the egg and extract and mix until well combined.
Stir in flour, mixing until fully incorporated. If dough appears too dry, add a teaspoon of water at a time until it comes together.
Fold in Heath toffee bits.
Divide dough in half and pl ace on top of a sheet of plastic wrap. Form the dough into a log about 6 inches long and 1.5 inches in diameter. Wrap each log with the plastic wrap and refrigerate dough rolls for 1-2 hours or until nice and firm.
Preheat oven to 375 degrees.
Line baking sheet with parchment paper.
Remove plastic wrap from rolls and cut into ¼ inch slices.
Place slices about 2 inches apart on cookie sheet.
Bake for 8 minutes or until lightly browned.


Dark Chocolate Refrigerator Cookies w/ Cherries and Cashews

1/2 c butter, softened
1 c sugar
1/4 c packed brown sugar
1 egg
1 3/4 c + 2 Tbs flour
1 tsp baking powder
pinch salt
1/4 c cocoa powder*
1/3 c cashews, chopped (optional)
1/4 c dried cherries, chopped (optional)

*I prefer Dutch processed cocoa in most of my recipes…my go to is Hershey's Special Dark.
Cream butter and sugars in a large bowl until fluffy. Add egg, mix, and scrape down the sides of the bowl. Add in vanilla.
In a medium bowl combine the flour, baking powder, salt, and cocoa powder. Add dry ingredients to mixing bowl and mix until combined. Add in cherries and cashews (or any other mix-ins) if using. Form dough into three logs and wrap in plastic wrap or waxed paper. Refrigerate for 3 hours or overnight.
When ready to bake, preheat oven to 350 and remove dough from fridge. Unwrap, and slice into 1/4" slices. Place 2" apart on a parchment lined baking pan and bake at 350 for 9-10 minutes. Remove cookies from pan and cool on a cooling rack.



So this is just brings back memories for me, I hope you will make some and let your children or grandchildren help so they will have their own Christmas memories to share to their family one day, as my Mom did for us in our family.  

Thank You 
Aletha.