Icebox Cookies
A basic icebox cookie made using the creaming method, with several variations.
Ingredients
Butter (or half butter half shortening)
1 lb (500 g)
Granulated sugar
8 oz (250 g)
Powdered sugar
8 oz (250 g)
Salt
0.25 oz (8 g)
Eggs
4 oz (125 g)
Vanilla extract
0.25 oz (8 g)
Cake flour
1 lb 8 oz (750 g)
Instructions
1
Mix
Use the creaming method.
2
Shape
Refrigerator method. Divide the dough logs into 1.5 lb (750 g) pieces. Cut the cookies 1/4 inch (6 mm) thick. Bake on ungreased baking sheets.
3
Bake
Bake at 375°F (190°C) for 10–12 minutes.
