Ingredients for Basic Icebox Cookies
- 1 cup (2 sticks) shortening
- 1 cup (2 sticks) softened unsalted butter
- 1 1/2 cups granulated sugar
- 2 teaspoons baking powder
- 1/2 teaspoon salt
- 1 large egg
- 1 teaspoon vanilla extract
- 1/2 teaspoon almond extract
- 3 cups all-purpose flour
- 1 cup sliced almonds
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How to Make Basic Icebox Cookies
- Cream together the 1 cup (2 sticks) shortening and 1 cup (2 sticks) softened unsalted butter in a large bowl until light and fluffy (about 30 seconds with an electric mixer).
- Add 1 1/2 cups granulated sugar, 2 teaspoons baking powder, and 1/2 teaspoon salt. Beat until well combined.
- Scrape down the sides of the bowl.
- Beat in 1 large egg, 1 teaspoon vanilla extract, and 1/2 teaspoon almond extract until just combined.
- Gradually beat in 3 cups all-purpose flour and 1 cup sliced almonds until a dough forms.
- Divide the dough in half.
- Shape each half into a 10-inch long log.
- Roll logs in additional sliced almonds, if desired.
- Wrap each log tightly in plastic wrap.
- Refrigerate for at least 4 hours, or preferably overnight, until the dough is firm enough to slice.
- Preheat oven to 375°F (190°C).
- Line baking sheets with parchment paper.
- Using a sharp knife, cut the chilled logs into 1/4-inch thick slices.
- Place slices 2 inches apart on the prepared baking sheets.
- Bake for 10-12 minutes, or until the edges are lightly golden brown.
- Transfer cookies to wire racks to cool completely.
- Once cool, store cookies in an airtight container layered with waxed paper at room temperature for up to 3 days, or freeze for up to 3 months.
Nutrition Information (Approximate per serving)
Sodium
79 g
Sugar
820g
Fat
443g
Carbs
143g
