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The ingredients needed to prepare Icebox Cookies:
- Prepare Butter Cookie Dough:
- Get 60 g Butter (Salted)
- Get 50 g Icing Sugar
- Get 1 Egg Yolk
- Use 100 g Flour
- Provide 1 g Vanilla Essence
- Get Chocolate Cookie Dough:
- Provide 60 g Butter
- Use 50 g Icing Sugar
- Provide 1 Egg Yolk
- You need 80 g Flour
- Get 20 g Cocoa Powder
- Take Ingredients for exterior:
- Prepare 1 Egg white for Egg Wash
Instructions to make Icebox Cookies:
- Operation Time / 30 min Oven Temperature / 350 F Baking Time / 20 min
- Butter Cookie Dough
- Sift the flour and set aside until use.
- Cream the butter and icing sugar and whisk well.
- Add the egg yolk and vanilla essence and whisk well.
- Add the flour and use a spatula to mix well.
- Place the dough on a lightly floured surface. Roll out the dough to about 1.5cm thick rectangle. Set aside until use.
- Chocolate Cookie Dough
- Sift the flour and cocoa powder and set aside until use.
- Cream the butter and icing sugar and whisk well.
- Add the egg yolk and whisk well.
- Add the flour mixture and use a spatula to mix well.
- Place the dough on a lightly floured surface. Roll out the dough to about 1.5cm thick rectangle.
- Cut off about 10% of the chocolate dough. You will use this for the outside of the checkered cookies.
- Assembly
- Brush the egg white (quantities for exterior) on the surface of one side of the butter cookie dough.
- Place the chocolate cookie dough on the butter cookie dough (on the side you brushed with egg white).
- Place the dough in your fridge until solid (approximately 2 - 3 hours).
- Slice the cookie dough to 1.5 cm width.
- Brush the egg white on the surface of one side of the cookie dough.
- Place the other sliced cookie dough on the cookie dough to create the checker pattern.
- Roll out the 10% of the chocolate cookie dough to about 0.5cm thickness to cover the checkered cookie dough (see picture).
- Slice the dough to about 1 cm thick and bake for 20 min or until the edges are lightly browned.
- Let cool completely.
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