Back To Basics: Easy Icebox Shortbread Cookies Recipe (2024)

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With the holidays fast approaching, Icebox Shortbread Cookies are the best kept secret for busy bakers. An oldie but a goodie recipe, also known as Slice and Bake Cookies, or Refrigerator Cookies, these rich, butterytreats are simply not given theprops they’redue. Made with simple kitchen ingredients, the dough is mixed,formed into a logand refrigerated, and then sliced and baked when needed.The dough is easily customized, and freezes well both before baking and after! The rich, buttery taste is exceptional and the convenience is unmatched. Warm cookies are mere moments away and there’s a flavor combination to please everybody!

I always have a batch ready to go in my freezer. As a former bake shop owner, these were a must around the holidays for me. The dough itself is so versatile, that I’ve been making 4 flavors out of one large batch for a long time. They are just asoutstanding plain as they are with the additions of dried fruits, flavor extracts,nuts and chocolate. Roll them in nuts or sanding sugar before baking, or dip them in melted chocolate and garnish after. You simply can’t go wrong!

Traditional Shortbread Cookies do not include eggs in the ingredient list, but rolled or refrigerated shortbread sometimes do. I prefer the addition of eggs for a richer tasting cookie with a smoother texture. You can leave out the eggs if needed. Use good quality butter here too, unsalted is best.

Read on for my recipe!

EasyIcebox Shortbread Cookies Recipe

*yield is approx. 55 cookies

Ingredients:

• 2 cups unsalted butter at room temperature
• 2 cups sifted confectioners sugar
• 1 tsp kosher salt
• 3 egg yolks
• 4 cups flour
• 2 tsp pure vanilla extract

Mix Ins:

• 1/2 cup of toffee bits (add garnish of melted chocolate and chopped Skor Bar)
• 1/2 tsp orange extract +1/4 tsp orange zest + 1/4 cup chocolate chips (add garnish of melted chocolate and orange peel)
• 1/4 tsp almond extract + 1/4 cup chopped dried apricots + 1/4 cup white chocolate chips (roll log in almond slices before baking if desired)
• 1/4 cup toasted coconut + 1/4 cup chocolate chips + 1/4 cup walnuts (add garnish of melted chocolate and coconut)
• 1/2 cup of whole glace cherries

Chocolate Glaze:

• 1 cup chocolate chips
• 2 tsp shortening

Directions:

1. Preheat oven to 350F. In a large bowl, beat the butter until it is smooth. Add the confectioners sugar and beat again until fully combined and smooth again. Add the salt, yolks and vanilla. Mix well. Add the flour and mix just until combined.

2. Turn the dough out on the counter and divide into four even pieces, and place each quarter in a small bowl. Add mix-ins as desired to each quarter.

3. Turn one quarter out onto the counter that has been lightly dusted with confectioners sugar. Roll the dough into a sausage about 2 inches in diameter. For bakery style sizes, roll into a fatter log.Do the same with the remaining dough.

4. Wrap each log in plastic wrap and refrigerate for at least 2 hours or overnight. Once chilled, unwrap a log, roll it in any nuts or coatings, and slice it into rounds approx. 1/2 inch thick. Place cookies about 1 inch apart, on asheet lined with parchment, and bake for 12-14 minutes. Allow cookies to rest for 2 minutes before moving to a cooling rack.

5. Melt the chocolate chips and shortening in a microwave safe dish. Stir until smooth. Garnish cookies with melted chocolate and chopped nuts, chopped chocolate bars, or coconutif desired.

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Want more sweet treat recipes that are perfect for holiday entertaining? Make sure to swing by my site, Sweet Revelations for more of my delicious baked good recipes.

Do you have a greatidea for a flavor combination? Tell us about it!