Best 5 Icebox Shortbread Recipes
In the world of sweet delights, icebox shortbread stands tall with its buttery, crumbly texture and irresistible flavors. Originating from Scotland, this classic cookie is often referred to as "refrigerator cookies" or "slice-and-bake cookies" due to its unique preparation method. The dough is prepared and chilled before being sliced and baked, resulting in a tender shortbread cookie that melts in your mouth. With countless variations, from classic vanilla to decadent chocolate or fruity twists, icebox shortbread offers a delightful treat for every taste. Whether you're a seasoned baker or a novice, this article will guide you through the steps of creating the perfect icebox shortbread, providing tips, tricks, and a collection of delicious recipes that will surely impress your friends and family.
Here are our top 5 tried and tested recipes!
ICEBOX SHORTBREAD
These buttery cookies can be made with mix-ins such as orange or lemon zest, dried cranberries or apricots, pistachios or peanut butter chocolate chips.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Cookie Recipes
Time 1h45m
Yield Makes 36
Number Of Ingredients 11
Steps:
- With an electric mixer, beat butter, sugar, vanilla, and salt until smooth. With mixer on low speed, add flour, mixing just until a dough forms. Stir in desired mix-ins.
- Divide dough in half; place each half on a piece of floured waxed or parchment paper. With floured hands, gently roll each into a 1 1/2-inch-diameter log. Dividing evenly, sprinkle logs with desired coating if using, rolling log (to help coating adhere) and pressing in gently. Wrap logs tightly in the paper, and refrigerate until firm, 1 to 1 1/2 hours. (To store longer, wrap log and paper tightly with plastic wrap.)
- Preheat oven to 350 degrees. Unwrap logs; with a serrated knife, slice dough 3/8 inch thick (if dough crumbles, leave at room temperature 5 to 10 minutes). Arrange slices, about 1 inch apart, on baking sheets.
- Bake until lightly golden around the edges, 15 to 20 minutes. Cool on baking sheets 1 to 2 minutes; transfer to a wire rack to cool completely.
ICEBOX COOKIES
This cookie recipe from my 91-year-old grandmother was my grandfather's favorite. She still makes them and sends us home with the dough so that we can make more whenever we want, I love to make a fresh batch when company drops in. -Chris Paulsen, Glendale, Arizona
Provided by Taste of Home
Categories Desserts
Time 30m
Yield about 7 dozen.
Number Of Ingredients 9
Steps:
- In a bowl, cream the butter and brown sugar. Add egg and vanilla; beat well. Combine dry ingredients; add to creamed mixture. Stir in nuts if desire. , On a lightly floured surface, shape the dough into three 10-in. x 1-in. rolls. Tightly wrap each roll in waxed paper. Freeze for at least 12 hours. , Cut into 3/8-in. slices and place on greased baking sheets. Bake at 350° for 6-8 minutes. Remove to a wire rack to cool.
Nutrition Facts : Calories 62 calories, Fat 2g fat (1g saturated fat), Cholesterol 11mg cholesterol, Sodium 69mg sodium, Carbohydrate 10g carbohydrate (5g sugars, Fiber 0 fiber), Protein 1g protein.
MIXED BERRY ICEBOX SHORTCAKES
The best part of these individual dessert jars is the bonus sauce that comes from macerating the berries, since the sugar helps coax out all the natural juices. Layer that sweet and tangy sauce with sweetened sour cream and crushed shortbread for the perfect ode to summer.
Provided by Food Network Kitchen
Categories dessert
Time 8h45m
Yield 6 servings
Number Of Ingredients 9
Steps:
- Beat together the heavy cream, sour cream, corn syrup and vanilla bean seeds in a large bowl with an electric mixer on medium-high speed to medium-stiff peaks, about 2 minutes. Spoon the cream mixture into a large resealable plastic bag or pastry bag.
- Reserve 6 of the raspberries for serving. Toss together the blueberries, strawberries, sugar and remaining raspberries in a large bowl. Let sit at room temperature, tossing occasionally, until the sugar has completely dissolved and the berries are very juicy, about 30 minutes.
- Neatly layer 2 tablespoons vanilla bean cream, 1 tablespoon crushed cookies and 2 tablespoons berries with juice in each of six 8-ounce mason jars, making sure each layer is pressed against the glass and visible. Repeat with 1 more layer of the cream, cookies and berries in each jar. Pipe any remaining cream on top of the berries. Secure the lids on the jars and refrigerate for at least 8 hours and up to 12.
- When ready to serve, remove the lids and garnish each jar with a reserved raspberry.
ICEBOX SHORTBREAD
Steps:
- With an electric mixer, beat butter, sugar, vanilla, and salt until smooth. With mixer on low speed, add flour, mixing just until a dough forms. Stir in desired mix-ins. Divide dough in half; place each half on a piece of floured waxed or parchment paper. With floured hands, gently roll each into a 1 1/2-inch-diameter log. Dividing evenly, sprinkle logs with desired coating if using, rolling log (to help coating adhere) and pressing in gently. Wrap logs tightly in the paper, and refrigerate until firm, 1 to 1 1/2 hours. (To store longer, wrap log and paper tightly with plastic wrap.) Preheat oven to 300 degrees. Unwrap logs; with a serrated knife, slice dough 3/8 inch thick (if dough crumbles, leave at room temperature 5 to 10 minutes). Arrange slices, about 1 inch apart, on baking sheets. Bake until lightly golden around the edges, 15 to 20 minutes. Cool on baking sheets 1 to 2 minutes; transfer to a wire rack to cool completely.
ICEBOX SHORTBREAD
Another recipe from M.S., gonna try for the Christmas cookie exchanges... This recipe makes two logs of dough. The logs can be refrigerated for up to four days or frozen for up to three months (thaw before slicing and baking). To make two flavors with one recipe, divide the dough in half in step 1 before adding mix-ins (and use half the amounts given). FLAVOR VARIATIONS (OPTIONAL MIX-INS AND COATINGS) Mix in grated zest of 2 oranges and 1/2 cup dried cranberries Mix in grated zest of 2 lemons; coat with 1/4 cup poppy seeds Mix in grated zest of 2 limes; coat with 1/4 cup cornmeal Mix in 1/2 cup chopped dried apricots; coat with 1/2 cup finely chopped pistachios Mix in 1/2 cup mini chocolate or peanut-butter chips Mix in 1/4 cup finely chopped candied ginger; coat with 1/4 cup sesame seeds
Provided by IsisShuru
Categories Dessert
Time 2h10m
Yield 36 serving(s)
Number Of Ingredients 6
Steps:
- 1. With an electric mixer, beat butter, sugar, vanilla, and salt until smooth. With mixer on low speed, add flour, mixing just until a dough forms. Stir in desired mix-ins.
- 2. Divide dough in half; place each half on a piece of floured waxed or parchment paper. With floured hands, gently roll each into a 1 1/2-inch-diameter log. Dividing evenly, sprinkle logs with desired coating if using, rolling log (to help coating adhere) and pressing in gently. Wrap logs tightly in the paper, and refrigerate until firm, 1 to 1 1/2 hours. (To store longer, wrap log and paper tightly with plastic wrap.)
- 3. Preheat oven to 350 degrees. Unwrap logs; with a serrated knife, slice dough 3/8 inch thick (if dough crumbles, leave at room temperature 5 to 10 minutes). Arrange slices, about 1 inch apart, on baking sheets.
- 4. Bake until lightly golden around the edges, 15 to 20 minutes. Cool on baking sheets 1 to 2 minutes; transfer to a wire rack to cool completely.
Nutrition Facts : Calories 83.8, Fat 5.2, SaturatedFat 3.2, Cholesterol 13.6, Sodium 33.2, Carbohydrate 8.6, Fiber 0.2, Sugar 3.3, Protein 0.8
Tips:
- Use cold butter: This will help keep the cookies light and flaky.
- Cream the butter and sugar together until light and fluffy: This will help incorporate air into the dough, making the cookies more tender.
- Add the flour in small increments, mixing until just combined: Overmixing will make the dough tough.
- Chill the dough for at least 30 minutes before baking: This will help the dough firm up and make it easier to handle.
- Bake the cookies in a preheated oven: This will help ensure that they bake evenly.
- Let the cookies cool completely before storing them: This will help prevent them from becoming soggy.
Conclusion:
Icebox shortbread cookies are a delicious and easy-to-make treat that are perfect for any occasion. With just a few simple ingredients, you can create a batch of cookies that are sure to please everyone. So next time you're looking for a sweet snack, give icebox shortbread cookies a try!
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