Jeweled Icebox Cookies
Vintage recipes such as the jeweled icebox cookies with candied fruit bring so many memories from Christmas at Grandma's. Bake them today!
Equipment
- Zelite Infinity Pairing Knife
- Zelite Infinity Chef Knife
- Zelite Infinity Honesuki Knife
- Chopping block
- Scale
- Measuring Cups
- Measuring spoons
- Sifter
- Stand Mixer
- Scrapper
- Parchment paper
- Baking sheets
Ingredients
- 227 grams unsalted butter at room temperature (approximately 1 cup / 6 ounce)
- 125 grams confectioners sugar sifted (approximately 1 cup)
- 1/2 teaspoon almond extract
- 1 packet vanilla powder (vanillin zucker - 8 grams)
- 1 pinch sea salt
- 1 egg
- 281 grams unbleached flour sifted (approximately 2 1/4 cups)
- 225 grams candied cherries sliced in halves (approximately 1 cup - green and red cherries)
- 55 grams citron chopped (approximately 1/4 cup)
- 170 grams pecans roughly chopped (approximately 3/4 cup)
- 50 grams sugar (approximately 1/4 cup)
Instructions
- Slice the cherries and roughly chop the pecans using the Zelite Infinity knives.
- Cut the butter into small cubes using Zelite Infinity chef knife and set aside.
- Sift the flour and the confectioner's sugar to remove lumps.
- Add the butter to a mixing bowl and whip it in the mixer until soft.
- Incorporate the sifted confectioner's sugar, the egg, the vanillin, the almond extract, and the sea salt with the whipped butter. Mix until getting a pale yellow fluffy mixture.
- Incorporate the flour in stages. Do it at a low speed to avoid the flour flying all over the counter.
- Add the pecans and the candied fruit and mix in. It is recommended to use the hook or a Danish whisk.
- Divide the dough into two equal portions. Use the scale to weigh in the amount of dough. This measuring helps to make equal size cookie rolls.
- On a clean surface, place a piece of parchment paper and a portion of the dough. Form a cylinder using your hands and roll the dough with the help of the parchment paper.
- Sprinkle sugar all over the dough and roll the parchment paper to form a package. Do the same with the second portion of the dough.
- Place the formed rolls inside a freezer bag and freeze the icebox cookies for at least 24 hours before cutting and baking.
- Preheat the oven to 350F. Lower the heat to 325F for baking.
- Remove the frozen icebox cookie rolls from the freezer. And cut half-inch or thinner slices using the Zelite Infinity chef knife.
- Cover a baking sheet with parchment paper and place the rounds of cookies with enough space between them.
- Bake the cookies at 325F for 15-20 minutes or until the edges and the bottoms become slightly golden brown.
Notes
Replacements:
- Citron for candied ginger.
- Vanillin for vanilla extract (powder or liquid).
- Pecans for any other nut.
- Candied cherries for other colorful dried fruit.
- Use a scale for correct measuring.
- Butter and the eggs require to be at room temperature.
- Use sharp knives for chopping and slicing.
- Sifting the flour and the confectioner’s sugar is required.
- Freezing the icebox cookie log for a minimum of 24 hours before baling is a must for this recipe.
- The icebox cookie dough stays fresh inside the freezer for 3 months.
- Cookies, when cooked, must be consumed within 5 days.
Nutrition
Calories: 272kcalCarbohydrates: 31gProtein: 3gFat: 16gSaturated Fat: 6gCholesterol: 33mgSodium: 9mgPotassium: 55mgFiber: 1gSugar: 16gVitamin A: 300IUVitamin C: 1mgCalcium: 12mgIron: 1mg
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