These slice-and-bake Christmas cookies are easy as 1-2-3.
Icebox cookies are the perfect holiday cookie. Not only are they easy to make, but they are versatile, lending themselves to different flavour combinations and toppings. (They're also pretty easy to whip up for a cookie exchange.) In fact, the base dough for this recipe can also be used to make cookies infused with dark chocolate chunks and topped with orange zest, or ones dipped in dark chocolate and sprinkled with sea salt. Make one, or all three—it's up to you.
- Cookie Dough Base:
- 3 sticks (125 g each) unsalted butter, room temperature
- 1 ½ cups (375 mL) icing sugar
- 3 cups (750 mL) all-purpose flour
- ½ tsp (3 mL) salt
- Chocolate Snowflake Cookies:
- ½ bar (50 g) Lindt Excellence 78% Cacao Dark Chocolate
- Cookie dough (see Cookie Dough Base recipe)
- 2 tbsp (30 mL) all-purpose flour
- Snowflake stencil
- Blue icing for decoration
- Dragées for decoration
Cookie Dough Base Cream the butter and icing sugar until light and fluffy. Add in the flour and salt until just incorporated and the dough just begins to form a clump.
Note: You can bake as many or as few cookies as desired and place the rest of the sliced dough in the freezer for later use. When making your next batch, simply bake from frozen. Baked cookies keep well for 2 weeks and sliced, raw dough in the freezer for 3 months.
Chocolate Snowflake Cookies Chop the chocolate into small, uniform pieces and place in a heatproof, microwave-safe bowl.Gently melt the chocolate over a pan of simmering water or in the microwave with 20 second bursts until just warm. Allow the chocolate to cool.
Add the melted and cooled chocolate (using cooled chocolate is important, otherwise it will melt the butter in the dough) to the dough, along with the flour and blend with a spatula or fork until the chocolate is thoroughly mixed through the dough. On a very lightly-floured work surface, form the blended dough into a ball and then roll into a cylinder about 2 inches across. Wrap in plastic and set in the fridge on a flat surface to chill for a minimum of 1 hour.
When ready to bake, preheat the oven to 350°F (180°C) and line a large baking sheet with parchment paper. Unwrap the dough roll and slice cookies about ½ an inch thick. Dough may be crumbly; simply use your fingers to reshape any part of the cookie that’s broken or misshapen. Place the slices on the baking sheet about 1 ½ inches apart. Bake for 10 minutes or until the edges start to brown and cookies are firm to the touch. Allow cookies to cool completely.
To decorate, place a small snowflake stencil over each cooled cookie and fill with blue icing. Place a dragée in the centre of each snowflake to finish.