Brown Sugar Icebox Cookies

Title:
Brown Sugar Icebox Cookies

Yield:
1 Servings

Categories:
Cookies
&,
Bars




Ingredients:





     1    Stick unsalted butter;


          -softened


   1/2 c  Light brown sugar; packed


   1/4 c  Granulated sugar


     1 lg Egg


 1 1/2 ts Vanilla


 1 2/3 c  Flour


   1/2 ts Baking soda


   1/8 ts Salt






 In a bowl, beat the butter with an electric mixer until fluffy.  Add the


 brown sugar and granulated sugar; beat until well blended.  Beat in the egg


 and vanilla until thickened.  Beat in 2/3 cup of the flour along with the


 baking soda and salt.  Stir in remaining 1 cup flour; the dough will be


 soft.


 


 Divide the dough in half.  Wrap each half in wax or parchment paper or


 plastic wrap.  Shape it into a 6" log.  Refrigerate until firm.  (The logs


 can be stored in a plastic bag and refrigerated for up to 1 week or frozen


 for up to 2 months.)


 


 Preheat oven to 350.  Using a thin knife, slice each log 1/8" to 1/4"


 thick. Arrange the cookies 1" apart on a buttered cookie sheet. Bake for 10


 to 15 minutes or until lighly golden.


 


 VARIATIONS


 


 Ginger Almond:  Add 1/2 cup finely chopped crystallized ginger.  Roll each


 log in 1/3 cup of finely chopped blanched almonds.


 


 Lemon Poppyseed:  Add 3 tablespoons of poppyseeds and 1 tablespoon of


 grated lemon zest. Roll each log in 1 tablespoon of poppyseeds.


 


 Spice:  Add 1 teaspoon freshly ground nutmeg, 1 teaspoon cinnamon and 1/4


 teaspoon ground cloves.  If desired, roll each log in 1/3 cup of finely


 chopped walnuts.


 


 Coffee Edged:  Roll each log in 1 1/2 tablespoons very finely group French


 roast coffee.


 


 Pecan:  Add 1 cup finely chopped toasted pecans.  Roll each log in 1/3 cup


 finely chopped toasted pecans.


 Recipe By     : Food & Wine 10/96


 


 Posted to FOODWINE Digest 12 November 96


 


 Date:    Tue, 12 Nov 1996 11:04:39 -0500


 


 From:    Laura Hunter