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cookie dough that has been unrefrigerated for more than two hours. |
Also known as Icebox or Refrigerator cookies are
some of my favorites! Here, I have photos for you and a step-by-step explanation
on baking911.com's School for
Bakers.
Icebox cookies are made by mixing a dough from
commonly found ingredients, such as butter or shortening, sugar, flour, eggs,
baking soda or baking powder, flavorings and salt. The dough is then rolled it
into a log or formed into a rectangle or cylindrical block, which is then
chilling, sometimes for 12 or more hours. This stiffens the dough, making them
easier to cut from it into 1/8-inch thick rounds or squares of dough.
After they have been cut, the dough is then
placed 1 to 2-inches apart on lightly greased, parchment paper covered, or
silpat covered sheet pans. The cookie dough is baked in a moderate 350 degree F
oven. until edges just begin to turn golden (7+ minutes). When baked,
icebox cookies are buttery and usually thin and crispy, showing off a bit of a
chew inside, especially when just baked.
There are hundreds of recipes for Icebox Cookies.
Recipes come in all flavors, ranging from chocolate to vanilla, lemon, orange,
etc. By
alternating colors and flavors of dough, usually chocolate and vanilla, cookies
are made with patterns, such as checkerboards or pinwheels.
Icebox cookies are a great prepare-ahead-of-time
dough because it can refrigerated for 3 days in a logo form or other shape or
frozen for a month or so. Then, cookies can be cut baked at any time, even if
directly from the freezer.
Baked cookies packed in a tin, or wrapped, frozen
logs of cookie dough, packed with baking
instructions, make wonderful gifts.
Remember to keep them refrigerated.
 When
dough is mixed and baked, the instructions are usually:
With an electric mixer, cream
shortening, add sugar, add eggs one at a time and beat until fluffy after
each addition. Sift together flour, baking powder and salt, add in three
portions, combining thoroughly after each addition.
Roll dough into a log, 2
inches in diameter. I like to
refrigerate or freeze my dough in a cardboard tube so they are perfectly
round, such as the core of a roll of paper towels. To do, use scissors to
cut down the length of a cardboard tube. Line the inside of the tube with
wax paper. Pack the cookie dough into the tube. When the tube is full,
close it, wrap a rubber band around each end, and refrigerate. After
the dough is chilled or has thawed in the refrigerator if from the
freezer, unwrap and slice for baking. The dough will be perfectly shaped.
Wrap in clear plastic wrap.
Chill for at least 8 hours until firm enough to cut into cookies 1/8 inch
thick. Bake on lightly greased cookie sheet, Bake in preheated 400 degree
oven for 8 to 10 minutes. |
 Q:
Can I roll the chocolate chip cookie dough into a log shape and cut it ?
A: Yes, but
it may be hard to cut through the chocolate chips when slicing.
Prepare the dough as directed in
Original
Nestlé Toll House Chocolate Chip Cookie recipe. Divide dough in
half and wrap the halves separately in waxed paper. Chill 1 hour or until
firm. On waxed paper, shape each dough half into a 15-inch log. Roll in
waxed paper; chill 30 minutes (dough may be stored up to 1 week in
refrigerator or up to 8 weeks in freezer; wrap in foil or freezer wrap.)
Preheat oven to 375º F. Cut each log with a VERY sharp (meat slicing)
knife or cleaver into thirty (30) 1/2-inch-thick slices. Place on
ungreased baking sheets. Bake at 375º F. for 8 to 10 minutes or until
edges are golden brown. Make
drop cookies, as well. |
 Two
unique ways to cut cookie dough: 1) For rolled dough slide a
piece of floss underneath the cylinder shape. Cross both ends above to
create an "x." Pull the ends in opposite directions. This twist will pinch
the food for a clean cut; or, 2)
Use a meat slicer; it makes the
thinnest of slices. You can glide through the dough even if it has lots of
nuts, raisins and/or oatmeal. |
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