Vanilla Icebox Cookies
NOTE: These
wafer-like cookies bake up fairly thin with a crumbly, sandy
texture. We found that the cleaner flavor of unbleached flour makes
a difference in this simple cookie that does not contain any
leavener. Makes about 45 cookies.
21/4 cups all-purpose flour, preferably unbleached
1/2 teaspoon salt
1/2 pound (2 sticks) unsalted butter, softened but still firm
3/4 cup granulated sugar
1/2 cup confectioners' sugar, sifted
2 large egg yolks
2 teaspoons vanilla extract
INSTRUCTIONS:
1. Whisk together flour and salt in medium bowl; set aside.
2. Either by hand or electric mixer, cream butter and sugars until light and fluffy, 1 to 11/2 minutes with mixer set at medium speed. Scrape sides of bowl with rubber spatula. Add yolks and vanilla extract and beat until incorporated, 15 to 20 seconds. Scrape bowl with rubber spatula. Add flour mixture and mix at low speed until dough forms and is thoroughly mixed, about 25 to 30 seconds.
3. Dough will be soft but should not be sticky. If sticky, chill for 10 to 15 minutes. Divide dough in half. Working with one half at a time, roll dough on work surface into log measuring about 6-inches long and 2-inches thick (see figure 18). Wrap each log in plastic and refrigerate at least 2 hours or up to 3 days. (Dough can be frozen up to one month. Wrap logs in plastic and then foil before freezing.)
4. Adjust oven racks to upper-and lower-middle positions. Heat oven to 325 degrees. Grease or line cookie sheets with parchment paper.
5. Unwrap dough logs one at a time and with sharp knife, cut dough into 1/4-inch-thick slices (see figures 19 and 20). Place slices on cookie sheets, spacing them 1/2 to 1 inch apart.
6. Bake, reversing positions halfway through baking time, until edges begin to brown, about 14 minutes. Cool cookies on cookie sheets for 2 minutes, then transfer to cooling rack with wide spatula.
VARIATIONS:
Chocolate Icebox Cookies
Follow Master Recipe, reducing flour to 2 cups and whisking flour and salt with 1/4 cup sifted dutched-process cocoa. Add 2 ounces melted and cooled semisweet chocolate to batter along with yolks and vanilla.
Marble Icebox Cookies
Follow Master Recipe, making half recipe of both Vanilla and Chocolate Icebox Cookies. Combine doughs as directed in figures 21 and 22. Chill, slice, and bake.
Cinnamon-Sugar Icebox Cookies
Save the egg whites when separating the yolks for the dough.
Follow Master Recipe, brushing chilled logs with beaten egg whites. Roll logs in mixture of 3 tablespoons sugar and 2 teaspoons ground cinnamon. Slice and bake as directed.
Ginger Icebox Cookies
Follow Master Recipe, whisking 2 teaspoons ground ginger with flour and salt.
Glazed Lemon Thins
Follow Master Recipe, adding 1 tablespoon grated lemon zest with yolks and vanilla. For glaze, sift 1 cup confectioners' sugar and then whisk with 1 tablespoon heavy cream and 41/4 teaspoons lemon juice until smooth. Drizzle glaze over cooled cookies with spoon (see figure 12).
Butterscotch Icebox Cookies
A maple glaze is especially good with these cookies. Sift 1 cup confectioners' sugar and then whisk with 3 tablespoons maple syrup and 1 tablespoon milk until smooth. See figure 12 for information on using a spoon to drizzle cooled cookies with glaze.
Follow Master Recipe, replacing granulated sugar with equal amount of brown sugar.