Mamaus Icebox Cookies Recipes

ICEBOX JAM COOKIES

Steps:

• Using electric beaters or in a stand mixer fitted with the paddle attachment, beat the butter until smooth. Add the icing sugar and start on low speed to work it in, and then increase the speed to medium-high beating until fluffy, about 2 minutes. Beat in the egg and vanilla. Add the flour and salt and beat until the dough comes together.
• Add the orange zest to the cookie dough, when beating the butter and icing sugar together. Shape the dough into 2 discs, wrap in plastic wrap and chill for 2 hours.
• Preheat the oven to 325ºF (160ºC). Lightly grease and line an 8-inch (20 cm) square pan with parchment paper so that the paper comes up the sides.
• Use a box grater to grate the chilled cookie dough. Press about two-thirds of this into the bottom of the prepared pan and then spread the marmalade over top. Sprinkle the remaining grated cookie dough over the marmalade and press gently. Bake for about 45 minutes, until you can see browning at the edges. Cool the pan on a rack completely before dusting with icing sugar and cutting into squares.
• Add the lemon zest to the cookie dough when beating the butter and icing sugar together. Shape the dough into 6 small discs, wrap in plastic wrap and chill for 2 hours.
• Preheat the oven to 325ºF (160ºC) and line 2 baking trays with parchment paper.
• Lightly knead the first disc of dough to soften it just a little. Roll the disc out into a circle roughly 8-inches (20 cm) across on a lightly floured surface, and trim the edges. Cut the circle into 8 wedges. Spoon a little jam at the wide end of each wedge and then roll the dough up, croissant-like in shape. Place the cookies on the trays, leaving 1 ½-inches (4.5 cm) between them. Repeat with the remaining discs of dough.
• Brush the cookies with eggwash and sprinkle with cinnamon sugar. Bake the cookies for about 18 minutes, until the cookies brown a little just at the edges. Cool the cookies on the tray before removing to store in an airtight container.
• The cookies will keep for up to a week.
• Add the almond extract to the cookie dough at the same time as adding the vanilla extract. Shape the dough into 2 discs and chill for at least 2 hours before rolling.
• Preheat the oven to 325ºF (160ºC) and line 2 baking trays with parchment paper.
• Knead the first disc of dough to soften it a little and then roll it out on a lightly floured surface to just about ¼-inch (6 mm) thick. Use a 2-inch (5 cm) cookie cutter to cut out as many circles as you can. Use a small cutter or even a pastry tip to cut a hole in the centre of half of these cookies. Arrange the cookies with a hole on one tray and the cookies without a hole on the second tray, leaving an inch (2.5 cm) between them. Repeat with the second disc and any remaining scraps of dough.
• Bake the cookies for about 12 minutes (keep an eye on the cookies with holes - they may take a minute less to bake) until they just start to show signs of colouring at the edges. Cool the cookies on the tray before assembling.
• Dust the cookies with the holes generously with icing sugar while on their baking tray. Spread a little of the raspberry jam on the bottom of a cookie without a hole and sandwich it with a dusted one, pressing gently. Repeat with the remaining cookies, and store them in an airtight container or well-wrapped (single layer is best).
• The cookies will keep for a week.

GRANDMA'S CHRISTMAS ICEBOX COOKIES

Steps:

• Beat brown sugar, butter, and white sugar with an electric mixer in a large bowl until smooth. Beat the first egg into the butter until completely blended, then beat in the vanilla extract with the last egg.
• Mix flour, baking powder, and salt together in a bowl; stir into creamed butter mixture until dough is just mixed. Fold pecans and candied cherries into dough. Shape dough into 1 1/2-inch rolls on a piece of waxed paper. Seal waxed paper on the ends with tape; refrigerate until chilled and firm, at least 1 hour.
• Preheat oven to 375 degrees F (190 degrees C).
• Slice cookies to about 1/4-inch thickness and arrange on a baking sheet.
• Bake in the preheated oven until edges are lightly browned, about 10 minutes.

ICEBOX COOKIES

Steps:

• In a bowl, cream the butter and brown sugar. Add egg and vanilla; beat well. Combine dry ingredients; add to creamed mixture. Stir in nuts if desire. , On a lightly floured surface, shape the dough into three 10-in. x 1-in. rolls. Tightly wrap each roll in waxed paper. Freeze for at least 12 hours. , Cut into 3/8-in. slices and place on greased baking sheets. Bake at 350° for 6-8 minutes. Remove to a wire rack to cool.

MAMAU'S SPRITZ COOKIES

Steps:

• Preheat oven to 350 degrees F.
• In a large bowl, using either an electric mixer or by hand, cream the butter, sugar, and vanilla. Add egg and then mix in the flour in 3 additions. Fill cookie press with dough and press out cookies into desired shapes onto an ungreased cookie sheet. Place a sliced candied cherry in the center of each cookie. Bake for about 15 minutes. Remove immediately to cooling racks.

MAMA MINTZ'S ICEBOX COOKIES

Steps:

• In a bowl, cream the butter and sugar until fluffy. Add the eggs and mix well. Sift the flour, salt and baking soda onto wax paper and add the nuts or coconut. Stir the dry ingredients into the egg mixture. Divide the dough into four portions. Place each on a rectangle of wax paper and roll into a log about 1 1/2 to 1 3/4 inches in diameter and about 12 inches long. Refrigerate overnight or longer.
• Preheat the oven to 350 degrees. Slice the dough in 1/4-inch rounds and place on ungreased baking sheets. Bake until the edges are brown and cookies are crisp, 6 to 8 minutes. Remove and cool on wire racks. Store in an airtight container.