| Recipe Title: Chocolate Icebox Cookies Contributed by: Twin Lakes Chef
Additional Credits for Recipe
Discussion in Cooking School forum
 Chocolate Icebox Cookies 101
Tweak
We roll the logs in chopped black walnuts in this instance. Sometimes we add black walnuts to the batter.
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Note from the Diva
My mother used to make these crisp little cookies when we were growing up.
You can mix it up and freeze it for at least 3 months.
When hunger for a good cookie, pull it out and slice off the number you wish to bake. Wrap up the rest of dough and put back in freezer for another day.
If you wish to bake all the cookies, they freeze well.
This cookie is good to use when you want to make a chocolate cookie crust for pie. |
List of Ingredients
1 2/3 cups all-purpose flour
1/2 cup unsweetened cocoa
1 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
3/4 cup butter or margarine (1 1/2 sticks), softened to room temperature
1/2 cup packed light brown sugar
1/2 cup granulated sugar
6 or 7 pieces of Dove Dark Chocolate Promises
1 teaspoon vanilla extract
1 large egg
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Preparation
Measure first 5 ingredients into a bowl and mix thoroughly. You may wish to sift all through a strainer to be sure there are no lumps.
In large bowl, with mixer at medium speed, beat butter and brown and granulated sugars until light and fluffy.
Beat in melted chocolate and vanilla until well combined.
Beat in egg.
Reduce speed to low and beat in flour mixture until well combined.
Divide dough in half. On separate sheets of waxed paper, shape each half into 6" long by 2" diameter log.
Wrap each log in the waxed paper. Remove the center cardboard tube which holds paper toweling. With a scissors split the tube open cutting lengthwise.
Hold open and slip log into the cardboard holder. This will help retain the round shape of the cookies.
Freeze dough at least 2 hours, or overnight until firm enough to slice.
4. Preheat oven to 350 degrees F. Keeping remaining log refrigerated, cut log into scant 1/8-inch-thick slices. Place slices, 1 inch apart, on 2 large cookie sheets that have been lined with parchment paper.
While baking cookies, return unused dought to the freezer.
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Cooking Time & Temperature
350 degrees F for 10 minutes. Cool on cookie sheets on wire racks for 1 minute. Transfer to wire racks to cool completely.
| Number of Servings: Yield: 4 1/2 dozen Nutritional Analysis: Per Cookie: Calories: 25 Total Fat: 1 g Cholesterol: 5 mg Sodium: 25 mg Carbohydrates: 4 g Fiber: 0 g Protein: 0 g Cookbook Category
Cookies & Bars
General Cooking/Prep Method
Bake
Extra Features of Recipe
Difficulty Level-Moderate
Tested & Approved Recipe
Yes! | 
(Image by TwinLakesChef)
"The aroma of freshly baked cookies! Mmm.."
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