"As I ate the oysters with their strong taste of the sea and their faint metallic taste that the cold white wine washed away, leaving only the sea taste and the succulent texture, and as I drank their cold liquid from each shell and washed it down with the crisp taste of the wine, I lost the empty feeling and began to be happy, and to make plans."--Ernest Hemingway

Vanilla Icebox Sugar Cookies Recipe

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This recipe for Vanilla Icebox Sugar Cookies, by , is from Chomp!, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Christie Rattee

Category:
Category:

Ingredients:  
Ingredients:  
2 1/2 cups all-purpose flour
1/2 tsp baking powder
1/2 tsp salt
1 cup unsalted butter, at room temperature
1 egg
1 tsp vanilla
3/4 cup granulated sugar

Directions:
Directions:
1) Stir flour with baking powder and salt in a medium bowl. Set aside.

2) Beat butter with sugar in a large bowl, using an electric mixer on medium-high, until fluffy. Beat in egg and vanilla. Gradually beat in flour mixture, just until combined. Gather into a ball. Divide dough in half, then roll each portion into a 2-in.-wide log. Wrap logs in wax paper and twist ends. Chill until firm, 1 to 1 1/2 hours.

3) Position racks in top and bottom thirds of oven. Preheat to 350F. Line 2 baking sheets with parchment.

4) Slice cookies into 1/4-inch rounds and arrange 1 inch apart on prepared sheets. Bake in top and bottom thirds of oven, switching halfway through, until cookies are golden, 10 to 12 min. Let cookies cool on sheets for 1 min, then transfer to a wire rack to cool completely. Repeat with remaining dough. Cookies will keep well, stored in an airtight container at room temperature, up to 5 days.

Make-ahead tip: Keep dough in freezer up to 1 month. Thaw in refrigerator overnight before using.

Makes 55 - 60 cookies

Variations:
Candy Cane: Omit vanilla. Add 1/2 cup finely chopped candy canes to flour mixture.

Chocolate Orange: Omit vanilla. Add 1/2 cup mini chocolate chips and 2 tbsp. grated orange zest to flour mixture.

Mocha: Add 1/3 cup cocoa powder and 1 tbsp. instant-coffee granules to flour mixture.

Maple Walnut: Omit vanilla. Add 1/2 cup finely chopped toasted walnuts to flour mixture. Add 1/4 cup maple syrup with egg.

Mint Chocolate Chip: Omit vanilla. Add 1/2 cup mini chocolate chips to flour mixture. Add 1/2 tsp peppermint extract and 3-5 drops green food colouring with egg.

Candy Bar: Add 2 tbsp. each chopped PB chips, butterscotch chips, Skor bits and mini chocolate chips to flour mixture.

Birthday Cake: Add 1/2 cup sprinkles to flour mixture. Bake and cool cookies. Whisk 1/2 cup icing sugar with 1 tbsp. milk until smooth. Brush cookies with a thin layer of icing.

London Fog: Add 2 tbsp. finely ground Earl Grey tea leaves (about 8 tea bags) and 1/4 tsp orange zest to flour mixture. Bake and cool cookies. Whisk 1/2 cup icing sugar with 1 tbsp. milk until smooth. Brush cookies with thin layer of icing.

 

 

 

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