Pinwheel and Checkerboard Icebox Cookies (Vanilla, chocolate, butterscotch, and pistachio-raisin versions)

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(from Bethany’s recipe box)

Makes about 4 dozen cookies

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

Source: http://www.americastestkitchenfeed.com/recipes/vanilla-icebox-cookies/

Categories: Cookies

Ingredients

  • VANILLA ICEBOX COOKIES:
  • 2 1/4 cups (11 1/4 ounces) all-purpose flour
  • 1/2 teaspoon salt
  • 16 tablespoons (2 sticks) unsalted butter, softened
  • 3/4 cup (5 1/4 ounces) granulated sugar
  • 1/2 cup (2 ounces) confectioners’ sugar
  • 2 large egg yolks
  • 2 teaspoons vanilla extract
  • CHOCOLATE ICEBOX COOKIES: Substitute 1/4 cup Dutch-processed cocoa powder for 1/4 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.
  • 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 1/4 cup finely chopped salted pistachios

Directions

  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.

  6. PINWHEEL ICEBOX COOKIES – Make the dough for both Vanilla Icebox Cookies and Chocolate Icebox Cookies and follow the photos.

  7. CHECKERBOARD ICEBOX COOKIES – Make the dough for both Vanilla Icebox Cookies and Chocolate Icebox Cookies and follow the photos.

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