Friday, December 14, 2007

Holiday Icebox Cookie Variations

Now that you've tried the basic Icebox cookie recipe for the holidays, let me share a few variations with you. These all follow the same basic recipe, they just substitute a few ingredients.

Peanut Butter Icebox Cookies

Substitute 3 tablespoons of butter and 1 tablespoon of crunchy peanut butter for the 4 tablespoons of butter. Substitute 1/2 cup brown sugar, and 1/4 cup of granulated sugar for the regular white sugar. Whip the butter and peanut butter together before adding the sugar(s), as in the basic recipe.

Brown Sugar Icebox Cookies

Substitute 2/3 cup of brown sugar for the regular white sugar. (I think these are my favorites.)

Espresso Brown Sugar Icebox Cookies

Use the Brown Sugar Icebox Cookie variation. The original recipe adds 2 teaspoons of instant espresso granules to the flour. Because Mormons don't drink coffee, add 2 to 4 teaspoons of a grain based coffee substitute, such as Postum or Pero, instead.

Chocolate Icebox Cookies

Substitute 3/4 cup all-purpose flour, and 1/4 cup of unsweetened cocoa for the flour. The dough in this variation gets a little stickier, because of the cocoa. To add an extra bit of sweetness, roll the chilled dough log in turbinado sugar before cutting.

Turbinado sugar is a larger, courser, crystalized sugar with an almost blonde color (because it hasn't been bleached). Alternately you could sprinkle it over the top of any of these cookie variations.

Chocolate-Peppermint Icebox Cookies

Use the Chocolate Icebox cookie variation, but substitute 1 tsp of peppermint extract for the vanilla.

Next time, I'll show you a couple of ways to get really fancy with these Icebox cookie recipe variations.

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