Icebox Cookies
Shaping cookie dough into logs, ready to slice and bake, is an ideal way to have cookies ready to enjoy quickly whenever you need them or crave them. Here¹s the basic butter-and-sugar-rich dough with candied cherries, but you can add to it or dress it up as your whims dictate.
Servings: 85
Ingredients:
| Nutritional Info | |
| Per cookie: about | - |
| cal | 49 |
| pro | 1 g |
| total fat | 2 g |
| sat. fat | 1 g |
| carb | 7 g |
| fibre | trace |
| chol | 8 mg |
| sodium | 32 mg |
| % RDI: | - |
| iron | 1% |
| vit A | 2% |
| folate | 2% |
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1 cup (250 mL) butter, softened
1 cup (250 mL) granulated sugar
1 egg
2 tsp (10 mL) vanilla
2-2/3 cups (650 mL) all-purpose flour
1/2 tsp (2 mL) baking powder
1/4 tsp (1 mL) salt
3/4 cup (175 mL) chopped candied red or green cherries
Preparation:
In large bowl, beat butter with sugar until light and fluffy; beat in egg and vanilla. In separate bowl, whisk together flour, baking powder and sa< stir into butter mixture in 2 additions. Stir in cherries.
Divide dough into thirds. Place, 1 at a time, on large piece of waxed paper; using paper as guide, roll into 8-inch (20 cm) long log. Remove paper; wrap in plastic wrap, twisting ends to seal. Refrigerate for at least 3 hours or until firm. (Make-ahead: Refrigerate for up to 3 days or freeze in airtight container for up to 3 weeks. Let stand at room temperature for 20 minutes.)
Cut into 1/4-inch (5 mm) thick slices; place, about 2 inches (5 cm) apart, on parchment paper-lined or greased rimless baking sheets. Bake in 375°F (190°C) oven for 10 to 12 minutes or until lightly browned. Let cool on pans on racks for 5 minutes. Transfer to racks; let cool completely. (Make-ahead: Layer between waxed paper in airtight container and store at room temperature for up to 5 days or freeze for up to 2 weeks.)
Additional Information
Source
© CanadianLiving.com
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