Icebox Cookies

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Who can resist an attractive assortment of freshly baked holiday cookies? Set some out with a tall glass of cold milk and tempt Santa.

Needs All-in-One Cookie Dough recipe

Makes about 30

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Ingredients

  • Topping suggestions:
  • 1/2 recipe All-in-One Cookie Dough
  • Nonpareils
  • Use nonpareils in a range of colors to decorate Pretzel, Icebox, or Drop Cookies.
  • Sanding Sugar
  • This sparkly, crunchy sugar (available in many colors) can be sprinkled on Pretzel, Icebox, or Drop Cookies.
  • Candied Ginger
  • Chopped finely, this zesty, sweet treat makes a creative topping for Pretzel or Drop Cookies, or coating for Icebox Cookies.
  • Chocolate Chunks
  • For a quick hit of chocolate, break up a bar into bite-size morsels, and press into center of Thumbprint Cookies, or melt for dipping Drop Cookies.
  • Shredded Coconut
  • Coconut adds a tropical note to Icebox Cookies and can be sprinkled on Pretzel or Drop Cookies.
  • Nuts
  • Use chopped nuts on Pretzel, Icebox, or Drop Cookies; press pecan or walnut halves, or whole almonds, into center of Thumbprint Cookies.

Preparation

Step 1

1.On a large piece of parchment or waxed paper, gently form 1/2 recipe all-in-one cookie dough into an 8-inch log.
2.Fold one short end of paper over log; wedge a baking sheet against log. Holding other end of paper at an angle, push baking sheet against log while pulling on paper, creating a smooth, compact log.
3.Preheat oven to 350 degrees. Gently roll log in desired topping to coat; wrap in parchment. Refrigerate until firm, at least 2 hours.
4.Unwrap log, and place on a cutting board. Using a serrated knife, slice into 1/4-inch-thick rounds.
5.Place rounds on parchment-lined baking sheets, 1 inch apart. Bake until pale golden, 13 to 15 minutes, rotating sheets halfway through.

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