I have a new book; CHEWY GOOEY CRISPY CRUNCY by Alice Medrich. I have read it, cover to cover, and I want to bake about 75% of the recipes. And I want to bake them all today. I know that is a tad unrealistic, so I will settle for one. I picked this recipe as my virgin attempt because I am a sucker for an ice box cookie. For me, there is really nothing better than making a cookie dough, rolling it in parchment, popping it into the fridge and then baking at my leisure. I make ice box cookies all the time and toss the logs into the freezer. Then, when I need a dessert because friends decide to show up on my door step, I have a sweet treat waiting in the freezer. It is as easy as pre-heating the oven, slicing, and baking.
Ice box cookies, sables, slice and bake – whatever you want to call them, they are a cookie that should flank the shelves of everyone’s freezer. Use this recipe as your base and and add in whatever strikes your fancy. Easy, simple, delicious, and satisfying!
yield 48 2″ cookiesingredients:
1 cup(5 oz.) whole hazelnuts(I buy them here and they are blanched + peeled!)
1 cup (4.5 oz) unbleached AP flour
1 cup(4 oz.) whole wheat flour
14 Tbsp.(1 3/4 sticks) unsalted butter, slightly softened
1/2 cup plus 1 Tbsp. plus(3.875 oz.) sugar(I used succanat)
3/8 tsp. fleur de sel or other course salt
1 1/2 tsp. pure vanilla extract (I made my own)
1/4 cup (1 oz.) cocoa nibs (I used chocolate covered ones from here)
2/3 cup (3.33 ox.) dried fruit (I used dried apricots + dried cherries-chopped)
1/3 cup (1.65 oz.) mini chocolate chips (I added these, they were not in the recipe)instructions:
• preheat oven to 350*. line 2 cookie sheets with parchment.
• spread hazelnuts on a cookie sheet and bake for about 10 minutes. once cooled, chop coarsly
• combine the flour in a small bowl. set aside.
• in the bowl of a standing mixer, cream the butter until creamy. add the sugar, salt, and vanilla for one minute.
• mix in the dried fruit, nibs, nuts, and chocolate.
• mix in the flours until well combined
• divide the dough in half. roll each half into a log, 12 x 2″ and wrap in parchment paper.
• refrigerate for at least 2 hours.
• slice with a sharp knife, about 1/4″ thick. place cookies on parchment lined cookie sheets.
• bake 12-14 minutes or until the cookies are light golden around the edges. let cool on pan for 5 minutes.
• cool to room temperature before storing. store in an air tight container for up to 2 weeks.