Tuesday, November 18, 2008

Icebox Cookies

I had intended to bring these to my cookie exchange, but due to circumstances beyond my control I will not be attending. But these cookies have gotten me on a baking addiction. I found my Cooking Light Complete Cookbook & have been cooking/baking from it for the past few days.
I was interested in this recipe b/c it showed how to make striped cookies. In the book, it also shows you how to make spiral ones.
I'll post the recipes first:

Peanut Butter IceBox Cookies
Yield
2 dozen (serving size: 1 cookie)

Ingredients
1 cup all-purpose flour
1/4 teaspoon baking soda
1/8 teaspoon salt
3 tablespoons stick margarine, softened
2 tablespoons chunky peanut butter
1/2 cup packed brown sugar
1/4 cup granulated sugar
1 teaspoon vanilla extract
1 large egg white
Cooking spray
Preparation
Combine first 3 ingredients, and set aside. Beat margarine and peanut butter at medium speed of a mixer until light and fluffy. Gradually add sugars, beating at medium speed until well-blended. Add vanilla and egg white, and beat well. Add flour mixture; stir well. Turn dough out onto wax paper; shape into a 6-inch log. Wrap log in wax paper. Freeze while you make the chocolate cookies

Chocolate Icebox Cookies
Yield
2 dozen (serving size: 1 cookie)
Ingredients

3/4 cup all-purpose flour
1/4 cup unsweetened cocoa
1/4 teaspoon baking soda
1/8 teaspoon salt
4 tablespoons stick margarine, softened
2/3 cup granulated sugar
1 teaspoon vanilla extract
1 large egg white
Cooking spray
Preparation
Combine first 4 ingredients in a bowl; set aside. Beat margarine at medium speed of a mixer until light and fluffy. Gradually add granulated sugar, beating at medium speed of a mixer until well-blended. Add vanilla and egg white, and beat well. Add flour mixture, and stir until well-blended. Turn dough out onto wax paper; shape into a 6-inch log. Wrap log in wax paper. Freeze for about 15 minutes, until slightly firm.

To make the striped cookies
Take the cookie logs out of the freezer. Cut each log lengthwise into 4 pieces.

Make 2 stacks of dough, alternating chocolate & peanut butter dough. (You will have 4 stripes)

Wrap each stack and freeze for 3 hours or until you want to bake the cookies. Repeat with the remaining dough.

When you are ready to bake, preheat the oven to 350F. As soon as you remove the logs from the freezer, cut into ¼ inch slices with a very sharp knife. Place on baking sheet & cook for about 10 minutes.

The upside to these is that not only did that taste freaking awesome, they looked pretty damn cool too! The dough can stay in the freezer for something like 3 months, not that these would last that long. I think I am going to try the spiral kind with chocolate & plain sugar cookies.

1 comment:

cjeanette said...

I think it is very mean to show these yummy cookies that are no longer going to be involved in the cookie swap.

Cookie tease.

Sincerely,
The chubby girl who lurves cookies