Icebox cookies are buttery cookies that are shaped and then cut. At first when we tried making them, we would stick them in the freezer (doesn’t that make sense when you call it icebox??). We found that when we did, the cookie logs would be really hard to cut. We later learned that refrigerators used to be called iceboxes because it was cooled by large pieces of ice. Once we figured that out, the cookies turned out amazing.

These icebox cookies are a favourite during Christmas but can also be made anytime you have the cookie munchies.

Start by measuring out 1 cup of room temperature butter. You can alternatively, put the cold butter in the microwave for a couple of seconds to soften it up.

Take the softened butter and beat with a hand beater until it becomes smooth. Slowly add 3/4 cup of brown sugar (lightly packed). Cream the butter and sugar until it gets to a nice light brown shade.

To the creamed butter and sugar, add 1/2 tsp of vanilla extract and a tsp of salt.

Slowly add 2 1/2 cups of flour to the butter mix. You may not need to add all the flour. It will depend on how dry the mixture becomes. To test this cookie dough, take a handful of it and squeeze it together. It should form a nice ball when pressed together.

Once you have incorporated the flour, add 1 cup slivered almonds and 1 cup chopped glaced cherries. For a festive cookie, get red and green cherries.

I like mixing this part with my hands. Really work in all the ingredients and make sure the dough holds together.

When everything is combined, take a small ball of cookie dough and roll it out in a log. Flatten the ends of the logs and roll the log in waxed or parchment paper.

When all the dough is rolled out, put it in the fridge and leave overnight. You want to make sure the dough is nice and chilled before cutting them into cookies. The dough can be made and stored a couple of days in advance.

Slice the logs into cookies. If you slice them too thin, they will burn. If you slice them too thick, they become chewy. It really comes down to preference on how you slice your cookies. Placed the sliced cookies on a baking tray. They don’t expand a lot so they can be placed close together.  Bake in a 375 degree oven for about 10 minutes or until golden brown. Enjoy!

Icebox Cookies

Ingredients:

1 cup softened butter

¾ cup brown sugar

½ tsp vanilla

7 tsp salt

2 ½ cups flour

1 cup almonds (sliced lengthwise)

½ each green, red glace cherries (1 cup total) – chop cherries

Directions:

Cream butter until well blended.  Add sugar, vanilla, salt and flour.  Blend well.  Add nuts, chopped cherries and knead well.  Form into rolls and wrap with wax paper.  Leave the rolls in the fridge overnight to allow dough to set. Cut the rolls into cookies and place on a baking tray. Bake in the oven until golden brown.

Preheat oven: 375 ®F for 10 minutes or until golden brown.

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