Vanilla Icebox Cookies | The Feed 12/18/12 3:43 PM

RECIPE FILE
Vanilla Icebox Cookies
Chocolate, butterscotch, and pistachio-raisin versions are included, too.

By America's Test Kitchen | November 18, 2011

Makes about 4 dozen cookies

If the dough becomes soft when slicing the cookies, return it to the refrigerator until firm.

2¼ cups (11¼ ounces) all-purpose flour

½ teaspoon salt
16 tablespoons (2 sticks) unsalted butter, softened
¾ cup (5¼ ounces) granulated sugar
½ cup (2 ounces) confectioners’ sugar
2 large egg yolks
2 teaspoons vanilla extract

1. Whisk the flour and salt together in a medium bowl. In a large bowl, beat the butter and
sugars together using an electric mixer on medium- high speed until light and fluffy, 3 to
6 minutes. Beat in the egg yolks and vanilla until combined, about 30 seconds, scraping
down the bowl and beaters as needed. Reduce the mixer speed to low and slowly add the
flour mixture until combined, about 30 seconds.

2. Transfer the dough to a clean counter and divide it into 2 equal pieces. Roll each piece
of dough into a 6-inch log, about 2 inches thick. Wrap the dough tightly in plastic wrap
and refrigerate until firm, about 2 hours.

3. Adjust the oven racks to the upper-middle and lower-middle positions and heat the
oven to 325 degrees. Line 2 large baking sheets with parchment paper.

4. Working with one log of dough at a time, slice the dough into ¼-inch-thick cookies. Lay
the cookies on the prepared baking sheets, spaced about ¾ inch apart. Bake the cookies
until the edges begin to brown, 12 to 15 minutes, switching and rotating the baking
sheets halfway through baking.

5. Let the cookies cool on the baking sheets for 3 minutes, then transfer to a wire rack to
cool completely before serving.

CHOCOLATE ICEBOX COOKIES

Substitute ¼ cup Dutch-processed cocoa powder for ¼ cup of the flour. Add 2 ounces
melted and cooled semisweet chocolate to the dough with the egg yolks and vanilla.

BUTTERSCOTCH ICEBOX COOKIES

Substitute brown sugar for the granulated sugar.

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Vanilla Icebox Cookies | The Feed 12/18/12 3:43 PM

PISTACHIO-RAISIN ICEBOX COOKIES

We like the flavor of salted pistachio nuts in these cookies and they have the added
benefit of being already toasted. If using unsalted pistachios, be sure to toast them first.
Add ¼ cup finely chopped salted pistachios and ¼ cup raisins to the dough with the flour
mixture.

PINWHEEL ICEBOX COOKIES

Make the dough for both Vanilla Icebox Cookies and Chocolate Icebox Cookies and follow
the photos.

CHECKERBOARD ICEBOX COOKIES

Make the dough for both Vanilla Icebox Cookies and Chocolate Icebox Cookies and follow
the photos.

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