Icebox Cookies
Keep a wrapped roll of Icebox Cookie dough in the fridge or freezer so you can slice off a few rounds and bake a batch quickly, when the craving hits. These classic cookies are crisp yet tender, and perfect for any occasion.
Ingredients
- 2 cups – Sifted Swans Down Cake Flour
- 1 ½ tsp. – baking powder
- ½ cup – butter, room temp.
- 1 cup – white granulated sugar
- 4 – large egg yolks, unbeaten
- 1 tsp. – vanilla extract
Directions
PREHEAT oven to 350° F.
SIFT flour once, measure 2 cups, add baking powder and sift again.
CREAM butter, add sugar gradually, and cream well. Add egg yolks, one at a time. Add vanilla; then flour. Mix well.
ON cookie sheet place dough between 2 sheets of wax paper and roll to ¼ inch thick. Chill in refrigerator for 1 -2 hours.
TAKE cookie sheet from refrigerator and remove top sheet of waxed paper.
TURN dough onto a slightly floured surface and remove second sheet of waxed paper. Immediately cut into shapes using 2” cookie cutters.
BAKE on lightly greased cookie sheet for 8 -10 minutes.
