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Best icebox cookies recipes

Icebox cookies are so handy at this time of year. Who has a great recipe to share? I'll start with Dorie Greenspan's Korova cookies; they're amazing if you like deep, rich chocolate and a shortbread texture.

Oatmeal raisin? Peanut butter? What you got?

Korova cookie recipe is available at these links:

http://smittenkitchen.com/2007/01/in-...
http://www.aspoonfulofsugar.net/blog/...
http://dessertfirst.typepad.com/desse...

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  1. Thank you for the recipe, I made a batch this morning and I am now enjoying them with my afternoon espresso. Not the best looking cookies since I had problems with cutting the crumbly dough, but since they are not for sharing appearance doesn't matter. Tasty both straight from the oven and hours later.

    Yesterday I made a lemon icebox cookie. Yesterday I felt that they were seriously lacking lemon flavor, but today they are much better (still not as lemony as I would like though).

    http://southernfood.about.com/od/butt...

    7 Replies
    1. re: viperlush

      My alltime favorites are a savory sharp cheddar/cranberry/pecan icebox "cookie" and a gorgeous white chocolate "bikkie" with pistachios and cranberries - so pretty for Christmas! I also make the bikkie with dried apricots... Both bake up beautiful. I keep a log of the savory in the freezer for cocktail time. I can post recipe if you are interested.

      1. re: kmr

        Yes, will you post? That'd be great!

      2. re: viperlush

        Viper....Ive been making a tiny rolled cookie that has powdered lemon heads candy in them and then rolled when hot in a XXX sugar/lemonhead mix. Yep, its all about the lemon, baby! I posted it on another thread, although I cant remember what it is! Let me know if you need a re-post!

        1. re: chelleyd01

          Please do re-post it. It sounds just like what I'm looking for!

          1. re: viperlush

            Lemon Heads Cookies

            I actually used Brachs Lemon Drops because I happened to be in Rite Aid and thats what they had. I whacked them with the rolling pin and then proceeded to grind. Same same.

            2 sticks butter, room temp (sorry no subs)
            1/2 cup powdered sugar
            1 Tablespoon fresh lemon juice
            1 Tablespoon lemon zest
            1/2 teaspoon salt
            2 1/4-2 1/2 cups flour (depends on the humidity and whatnot...a non sticky, easily rollable dough)
            1/4 cup lemon heads or lemon drops powder, (whacked then processed to fine powder then measured)

            Cream butter and sugar, add lemon juice and zest, add flour and salt. Roll into bitsy barely bite sized balls. I would say a little larger than a kids bouncy ball. Bake on a non-stick cookie sheet 8-10 minutes at 400 until just barely starting to get brown around the edge. Roll HOT cookies in an equal mix of remaining lemon powder and powdered sugar. Let cool completely and roll again.

              1. re: chelleyd01

                Thanks, Chell. I used your Lemon Head seasoning trick for some sugar cookies and icing and it worked nicely. I just dumpt a 4 oz. pack in the Vita-Mix and turned them into powder. Flavored the dough and the icing and have some left. At a buck and a quarter a bag, I'm not sure it's worth saving.

        2. I made these lime meltaway cookies from Martha Stewart once and they were good: http://www.petkeeping.com/recipe/lime...

          1 Reply
          1. re: girlwonder88

            I was just going to post those! I've made a few batches of those over the past few days, and they're great -- the recipe says that you can replace lemon for the lime, which is what I've done, but I'm going to try it the lime way too.

          2. These Lemon Stars from AGM_Cape_Cod are great. The dough is quite lemony by itself, plus there's lemon curd to sandwich the cookies together - wonderful! Technically, they're not icebox cookies, because you cut them with cookie cutters, but I'll bet you could just chill and slice the dough as with the traditional icebox method.

            http://www.chowhound.com/topics/281376

            Anne

            P.S. Love those Korova cookies! I had slicing issues, too - next time, I'm going to chop the chocolate into smaller chunks to see if it helps. But they still taste fabulous, regardless of how they look.

            1. Earl Grey tea cookies are one of my favorites, for keeping in either the refrigerator or the freezer. I'm thinking I need to make another batch soon. One of my friends made them for wedding favors in Singapore. I've made them with green tea, too, and they turn out well. I might experiment with English Breakfast soon, or perhaps even more exotic options.

              Here's a link.

              http://atourtable.blogspot.com/2005/0...

              1. I liked the Pistachio Cranberry Icebox cookies from last year's Gourmet Christmas Cookie issue. They also have orange zest in them. The recipe is here http://www.epicurious.com/recipes/foo...

                4 Replies
                1. re: cheesepowder

                  Those pistachio cranberry cookies look beautiful and have the flavors my mother loves so I've been thinking of making them for her. But one question: do they slice well? It seems like that's a problem with icebox cookies that have stuff in them. Hoping it's not a problem.

                  1. re: karykat

                    I made these last year so it's been a while, but I don't remember having much of a problem slicing them. What I do recall is that my cookies spread more than the picture so they weren't as square, and I couldn't figure out how they got them into such perfect squares. But the cookie itself tasted really good, and I liked the pistachio, cranberry, orange flavors. It's not a very sweet cookie, more like shortbread.

                    1. re: cheesepowder

                      Not too sweet and more like shortbread sounds great. I know my mother would love these flavors, so I will try this for her, if not right away then soon.

                      1. re: karykat

                        I just ran across some advice on how to prevent cookies from spreading too much in a chat on the washington post site yesterday. Here is a link to it: http://www.washingtonpost.com/wp-dyn/...

                        The chat is long but the relevant part is a numbered list about a quarter down the page.

                        I think I will try points 2, 3 and 5 with the pistachio cranberry recipe.