Day four of The 12 Days of Cookies Project has brought me to icebox cookies. The beauty of icebox cookies is that you can make them up to two months of advance, keep them in the freezer, and slice and bake at your convenience.
A few weeks ago I made buttered rum meltaways. The recipe made two logs of dough, so I cooked one for that day and froze the other. I find that icebox cookies make for great cookies with an afternoon tea.
Which brings me to the other icebox cookie that I made. This one has been on my agenda for probably over two years now. I’m not sure where I first saw the recipe, but I came across chai tea cookies somewhere and stored the recipe in the back of my mind until tonight. Doug bought cardamom for the sugarplums, and I immediately thought of the chai spice cookies.
The dough is perfectly simple to make. It’s butter, flour, sugar, vanilla and spices– no eggs. Shape the dough into a log and freeze until ready to bake.
All the spices necessary to create the chai flavor may be too expensive for someone to make this cookie one time. Hence why it’s taken me so long to get to them. Luckily for me, I’ve now collected all the spices needed–cloves, cinnamon, cardamom, ginger.
Of course I taste tested them straight from the oven and they are as perfect as expected.
Icebox cookies definitely get a thumbs up for my recipe box.
Chai spice cookies
Recipe Adapted from Whole Foods Market
1/2 cup (1 stick) unsalted butter, softened
1/4 cup granulated sugar
1 teaspoon vanilla extract
1 cup all-purpose flour
1/2 teaspoon ground cinnamon
1/2 teaspoon ground ginger
1/2 teaspoon ground cloves
3/4 teaspoon ground cardamom
1/4 teaspoon salt
3/4 cup powdered sugar, sifted
Preheat oven to 350°F. Beat butter with granulated sugar and vanilla in a medium bowl until well blended. Stir in flour, spices and salt until just combined.
Shape dough into a log, wrap in plastic wrap. Chill in freezer for 20 minutes or up to 2 months. Slice dough into 1/2-inch rounds and place about an inch apart on parchment paper-lined baking sheets. Bake until lightly golden, 15 to 20 minutes. Cool on the sheet for 5 minutes. Roll warm cookies in powdered sugar and let cool completely on a rack. Store in an airtight container.
Buttered rum meltaways
Recipe from Martha Stewart Cookies book
1 3/4 cups all-purpose flour
2 tablespoons all-purpose flour
2 tablespoons cornstarch
2 teaspoons ground cinnamon
2 teaspoons freshly grated nutmeg
1/4 teaspoon ground cloves
3/4 teaspoon coarse salt
3/4 cup (1 1/2 sticks) unsalted butter
1 cup confectioners sugar
1/4 cup dark rum
1 teaspoon pure vanilla extract
Whisk flour, cornstarch, spices, and salt in a bowl. Put butter and 1/3 cup sugar into the bowl of an electric mixer fitted with the paddle attachment. Mix on medium speed until pale and fluffy. Mix in rum and vanilla. Reduce speed to low, and gradually mix in flour mixture.
Divide dough in half. Place each on a piece of parchment paper; shape dough into logs. Fold parchment over dough; using a ruler, roll and press into a 1 1/4-inch log. Wrap in parchment. Chill in freezer 30 minutes (up to 1 month).
Preheat oven to 350 degrees. Unwrap logs. Cut into 1/4-inch-thick rounds; space 1 inch apart on parchment-lined baking sheets. Bake until just golden, about 15 minutes. Transfer cookies to wire racks; let cool 10 minutes. Gently toss warm cookies with remaining 2/3 cup sugar in a resealable plastic bag. Cookies can be refrigerated in airtight containers up to 2 weeks.