Icebox cookie

Here's the recipe so you can make your own icebox cookies at home.  This will make several dozen, but only cut and bake what you need.  The dough can be kept in the refrigerator or frozen.   

I also learned this week, you need to scale your ingredients to ensure that your baked item is consistent each time you make it.  Because I can't guarantee that the recipe will be good if I convert the recipe to measuring cups, I'm going to share the recipes as I prepared them in class.  I encourage you all to go out and purchase an inexpensive kitchen scale.  I promise, you'll be much a happier baker when you do.

Additionally, the way that I'm learning to write out recipes, or as my textbook calls them, formulas, is by listing the ingredients, identifying the method, makeup, and baking instructions.  Here's how my Icebox Cookie formula looks:

Icebox Cookies

Vanilla batter:
8 oz butter    
4 oz granulated sugar
4 oz powdered sugar
3/4 tsp vanilla extract
1 egg
3/4 tsp salt
12 oz pastry flour 


Chocolate batter:
Make second batch of vanilla batter, but add 2 oz. melted unsweetened chocolate during the creaming stage.


Eggwash:  
1 egg
1 T water

1. Mixing:  Creaming Method
2. Make up: Icebox
3. Baking:  375 degrees F for 10-12 min.  (or according to the Chef...they are done when they are done.  Keep an eye on them!)

Here's what all of that means:

Creaming Method:  All ingredients must be at room temperature.  Using a mixer, combine butter and sugar and cream until light and fluffy.  Add in eggs and vanilla.  (If adding more than one egg, add one at a time).  Sift or whisk together dry ingredients in a separate bowl.  Slowly add 1/3 of dry ingredients to butter mixture.  Continue adding remaining flour into batter.  Mix until just combined.  Do not overmix or gluten will develop.

Icebox:  Divide chocolate and vanilla batter in half onto plastic wrap.  Flatten dough to allow it to chill faster.  Refrigerate dough for at least 30 minutes.  

To keep things simple:  Here's the pinwheel design.  Roll out vanilla dough and chocolate dough into 1/8" layers.  Brush vanilla dough with eggwash and stack chocolate dough on top.  Roll up like a jelly roll until the roll is 1 inch.  Wrap and refrigerate overnight to ensure dough is firm when cut.  Once thoroughly chilled, using a serrated knife slice 1/4" pieces and place on ungreased cookie sheet.  Cut the desired amount of cookies you would like to bake and store the remaining dough in the refrigerator or freezer.   

If you want to be a little daring,  Here's the checkerboard pattern instructions:   

Take firm dough, roll out the dough portions into rectangles. Cut dough edges to ensure smooth.  Set aside scraps.  They will be used later.   The goal it so keep each of the portions the same thickness and length. Once layers are uniform in size and shape, you will be stacking the layers, alternating flavors (i.e. start with bottom layer as vanilla.)  Use eggwash and brush each layer to ensure they stick together.  

Take scrap pieces and roll out into a thin sheet large enough to wrap around your dough.  Brush with egg wash.  Place dough onto this sheet and wrap.  

The dough should look like a long rectangle, almost like the tubes of cookie dough you can buy in the grocery stores.  Wrap the dough with plastic wrap and refrigerate overnight.  This will ensure each layer is firm and will easily cut the next day.  

Once batter is firm, utilize a serrated knife to cut even slices (approximately 1/8"-1/4").  Cut the desired amount of cookies you would like to bake and store the remaining dough in the refrigerator or freezer.