Cookie of the Month :: Icebox Cookies

Time for Cookie of the Month.  {If you don't know the story behind Cookie of the Month, click here.}  I've almost made it through the year and I've stuck to my commitment.
Will it last into 2013?  No.  Storebought cookies are underrated.
But on with this month.  This month's cookie: Icebox Cookies.  A totally simple cookie with mix-in options.  I found this recipe in a recent Southern Living issue and adapted my own mix-in.  The possibilities are endless which makes it a really great versatile recipe.  And here's what's even better about this recipe: it makes four rolls.  I baked one roll and froze the other three.  Instant Christmas baking.

Icebox Cookies

Makes 8 to 10 dozen

1 cup butter, softened

1 1/2 cups granulated sugar

1/2 cup firmly packed light brown sugar

1 tablespoon vanilla

2 large eggs

3 1/2 cups all-purpose flour

1/2 teaspoon baking soda

1/2 teaspoon salt

Mix ins {optional}: approximately 1 1/4 to 1 1/2 cups of anything.  I mixed in two chopped cranberry and macadamia nut chocolate bars plus one tablespoon of fresh rosemary for a sweet and savory flavor.

Beat first four ingredients at medium speed with an electric mixer until fluffy.  Add eggs, one at a time, beating just until blended after each addition.

Stir together flour and next two ingredients; gradually add to butter mixture, beating just until blended after each addition.

Shape dough into four logs {about two inches in diameter}; wrap each log in plastic wrap.  Chill 8 hours to 3 days.  {I wrapped three of the logs in plastic wrap plus a layer of foil and then stuck them in a freezer bag and popped them in the deep freeze.}

Preheat oven to 350 degrees.  Cut each log into 1/4-inch thick slices; place on baking sheets.  Bake 8 to 12 minutes or until lightly browned.  Remove from baking sheets to wire racks, and cool completely.

In December I'll be so thankful I have those extra rolls stashed away!

Enjoy!
To see other Cookie of the Month recipes, click here.

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