Variations
Smoky almond cookies Prepare dough. Shape into three 6-in. triangular logs. Place 3/4 cup chopped smoked almonds or pecans in a pie plate. Press flat sides of each log into nuts. Wrap separately with plastic wrap and refrigerate until firm, at least 1 hr or up to 1 week. Proceed with step 2. Makes 54.
Chocolate pinwheel cookies Omit lemon peel and juice. Prepare dough and divide in half. Place in separate bowls. Sprinkle one ball of dough with 1/4 cup cocoa. Gently knead until dough is an even colour. Divide both chocolate and plain doughs in half. Wrap the 4 pieces separately in plastic wrap and refrigerate until firm enough to roll out, at least 2 hrs. Place 1 portion of plain dough between 2 pieces of wax paper. Roll into a 6- x 8-in. rectangle. Repeat with remaining doughs. Lay 1 rectangle chocolate dough on top of a plain dough. Gently press down. Starting at shorter side, tightly roll layers into a log. Repeat with 2 remaining doughs. Wrap separately with plastic wrap and refrigerate until firm, at least 1 hr or up to 1 week. Proceed with step 2. Makes 48.
Lemon glaze cookies Stir 1-1/2 cups icing sugar with 1 tsp finely grated lemon peel and 1/4 cup lemon juice in a small bowl. Using tines of a fork, drizzle over cooled cookies.
Lemon-chocolate cookies Prepare dough. Knead in 3 oz finely chopped dark chocolate. Shape into logs as in main recipe. Place 3 tbsp chopped pecans in a pie plate. Roll logs in nuts, gently pressing down so nuts stick. Wrap separately with plastic wrap and refrigerate until firm, at least 1 hr or up to 1 week. Proceed with step 2. Makes 66.
Jalapeno cookies Finely chop 1 large seeded jalapeno. Stir into flour mixture along with 1 tbsp ground cumin. Prepare dough. Shape into three 6-in. triangular logs or three 8-in. round logs. Place 3 tbsp cumin seeds in a pie plate. Press sides of each log into seeds. Wrap separately with plastic wrap and refrigerate until firm, at least 1 hr or up to 1 week. Proceed with step 2. Makes 54.
Candied orange cookies: Stir 1/2 cup finely chopped candied orange peel and 1 tsp finely grated fresh orange peel into flour mixture. Prepare dough. Continue as in main recipe. Makes 66.
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