December's here, and so is cookie-baking season. For a second year, we're testing recipes in the Cookie Corner, reporting the results and offering suggestions for Bee readers who want to try a new recipe. Watch for a cookie recipe on the What's Cooking page each week until Christmas.
This week features an Associated Press recipe for icebox cookies. The dough can be made in advance and refrigerated or frozen until you're ready (or need a last-minute treat).
Happy baking!
– Kathy Morrison, Bee features copy editor
Icebox mix-in cookies
Prep time: 25 minutes
Cook time: 12 minutes per batch
Makes 48 cookies
Note: The prep time does not include the chill or freeze time for the dough or the cool time after the cookies are baked.
These cookies pack and ship beautifully, or you can give away the (frozen) log of dough with instructions for baking.
INGREDIENTS
1 cup (2 sticks) unsalted butter, room temperature
1/2 cup granulated sugar
1/2 cup packed brown sugar
1 egg
2 tablespoons whole milk
1 teaspoon vanilla extract
1/2 teaspoon salt
2 1/2 cups all-purpose flour
Mix-ins of your choice (see suggestions at right)
Colored sugars, optional
INSTRUCTIONS
In a large bowl, use an electric mixer on medium speed to beat together the butter, granulated sugar and brown sugar until fluffy. Add the egg and beat until combined. Beat in the milk, vanilla and salt. Stir in the flour until combined and the mixture forms a smooth dough.
Stir in the mix-ins. You also can divide the dough into 2 batches and do different mix-ins for each batch (each will need only half of the volume of the suggested mix-ins).
Set 2 large (about the size of a baking sheet) sheets of waxed paper on the counter. Place half of the dough on each. Using your hands and the paper, form each batch of dough into a log about 1 1/4 to 1 1/2 inches in diameter and 12 inches long. Wrap the paper tightly around the logs, then twist the ends to seal.
Refrigerate or freeze the dough logs until ready to bake.
When ready to bake the cookies, heat the oven to 350 degrees. Lightly coat 2 baking sheets with cooking spray.
Remove the log(s) from the refrigerator or freezer and unwrap. If cookie dough was stored in the freezer, let it sit at room temperature for 20 minutes before unwrapping.
If desired, roll the log in decorative colored sugar. Using a sharp knife, slice the log into rounds about 1/4 inch thick.
Place the rounds on the prepared baking sheets, spacing them 1 inch apart. Bake for 9 to 12 minutes, or until golden around the edges and slightly firm to the touch. Let cool for 5 minutes on the baking sheets before using a spatula to transfer the cookies to a cooling rack. Let cool completely, then store in an airtight container.
Per cookie (not counting add-ins): 72 cal.; 1 g pro.; 9 g carb.; 4 g fat (2 sat.); 15 mg chol.; 22 mg sod.; 0 g fiber; 49 percent calories from fat.
Mix-ins we tried
• Mixed in 3/4 cup mini chocolate chips and zest of two oranges, then rolled the log in orange sugar (these were dubbed "Giants victory cookies").
• 3/4 cup Heath Bits o' Brickle toffee bits and 1/2 cup toasted chopped pecans; rolled the log in red sugar (these were chewy and won over even the chocolate lovers).
• 3/4 cup chopped dried apricots, 1/2 cup chopped dried cranberries and 1/2 teaspoon allspice, rolled in gold sugar (these were the prettiest of our experiments).
• 3/4 cup Hershey's Special Dark chocolate chips and 1/2 cup white baking chips, rolled in multicolored sugar.
Other ideas
• 3/4 cup dried currants and 1/2 teaspoon each of cinnamon, ginger and allspice.
• 3/4 cup chopped pistachios and zest of two oranges.
• 3/4 cup chopped toasted pecans or sliced almonds and 1/2 cup finely chopped dark chocolate.
• 3/4 cup chopped dried cherries and 1/2 cup mini chocolate chips.
Testing and tasting
• I used 1 percent milk instead of whole milk.
• Nuts and regular-size chocolate chips should be chopped small, which will make the eventual slicing of the dough easier.
• The dough proved pretty soft, and rolling it into the exact size log I wanted was not easy. Making a rough log, wrapping it in wax paper and chilling it for a little while (or sticking it in the freezer for a few minutes) got all that butter a bit firmer, and I was able to finish rolling it to a consistent diameter.
• The wax paper roll is a useful "ruler" for the log length – it's just about 12 inches across.
• If you plan to roll the dough in sugar, do it just before you bake. Even out of the fridge, not just the freezer, let the dough warm up slightly and the sugar will stick better.
• A finely serrated knife worked best to cut uniform 1/4-inch slices.
• A regular (medium to heavyweight) cookie sheet gave better results than an insulated one.
• Experiment with mix-in ingredients. All four of the ones we tried were delicious.
– Kathy Morrison
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Read more: http://www.sacbee.com/2010/12/01/3221951/cookie-corner-easy-versatile-icebox.html#ixzz16t9QEvrO
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