Colored Striped Icebox Cookies Recipes

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STRIPED ICEBOX COOKIES



Striped Icebox Cookies image

The stripes of jam make these treats look especially festive -- perfect for serving to guests or to give as a gift.

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes     Cookie Recipes

Yield Makes 3 dozen

Number Of Ingredients 12

3/4 cup dried sour cherries
1/3 cup sour cherry jam, or preserves
1 tablespoon sugar
1/8 teaspoon almond extract
1 1/4 cups all-purpose flour
1/2 cup yellow cornmeal
1 teaspoon baking powder
1/4 teaspoon salt
8 tablespoons (1 stick) unsalted butter, room temperature
1 cup sugar
1 large egg
1 teaspoon pure vanilla extract

Steps:

  • Make the filling: In a food processor, combine dried sour cherries, jam, and sugar. Process until coarsely pureed. Transfer to a small saucepan over medium heat. Cook, stirring occasionally until it comes to a boil. Remove from heat, and stir in almond extract. Let stand until cool.
  • Make the dough: In a medium bowl, whisk together flour, cornmeal, baking powder, and salt; set aside.
  • In the bowl of an electric mixer fitted with the paddle attachment, cream butter and sugar on medium speed until light and fluffy, 2 to 4 minutes. Add egg and vanilla; incorporate. With mixer on low speed, add flour mixture to butter mixture; mix to combine.
  • Transfer dough to a clean work surface, and divide into four equal portions. Place one portion between two pieces of parchment paper that are at least 12 inches square. Roll out dough to a 3 1/2-by-9-inch rectangle about 1/4 inch thick. Repeat with the remaining three portions dough. Transfer to a baking sheet and freeze for about 30 minutes.
  • Assemble the cookies: Remove dough from freezer. Remove top pieces of parchment from dough. Spread one-third of the filling evenly over one portion of dough. Invert second rectangle over the first; remove parchment on top. Repeat layering process, leaving the top rectangle uncoated. Trim to a 3 1/4-by-8 1/2-inch brick. Wrap in plastic wrap and transfer to freezer for 1 hour.
  • Preheat oven to 350 degrees. Line baking sheets with Silpats (French nonstick baking mats). Cut the brick into 1/4-inch-thick rectangles; place on baking sheets, spaced 2 1/2 inches apart.
  • Bake until light golden around the edges, 12 to 15 minutes. Transfer to a wire rack to cool. Store in an airtight container for up to 2 weeks.

COLORED STRIPED ICEBOX COOKIES



Colored Striped Icebox Cookies image

I get creative with this recipe and make the colors of the stripes according to the season/holiday. The recipe colors as written are "Christmasy". Prep time does NOT include time for dough to chill.

Provided by Parsley

Categories     Dessert

Time 27m

Yield 48-56 serving(s)

Number Of Ingredients 11

1 cup unsalted butter, softened (NO SUBSTITUTIONS)
1 1/2 cups sugar
1 large egg
2 1/2 cups flour
1 1/2 teaspoons baking powder
1/4 teaspoon salt
2 tablespoons finely crushed peppermint candies
1 -2 drop red food coloring
1 ounce semisweet chocolate, melted (1 square)
1 tablespoon multicolored sugar nonpareils (multicolored)
1 -2 drop green food coloring

Steps:

  • Line a 9x5x3-inch loaf pan with wax paper or parchment paper (try to get most wrinkles out); set aside.
  • Cream together butter and sugar in a large mixing bowl; beat in egg.
  • In a separate bowl, combine flour, baking powder, and salt; gradually beat this into creamed mixture.
  • Divide the dough into thirds; each in it's own small bowl.
  • Add crushed mints and red food color to 1 third; mix well (may need to use hands to blend color well).
  • Add melted chocolate to another third; mix well (may need to use hands).
  • Add nonpareils and green food color to last third; mix well (may need to use hands).
  • Spread red dough on bottom of lined loaf pan. Spread chocolate dough on top of that. Lastly, spread the green dough on top. Cover with plastic wrap and chill for at least 2 hours (or place in freezer for 1 hour).
  • When chilled and firm, remove dough from pan.
  • Preheat oven to 375°F.
  • Lay the loaf of dough flat on a cutting board (just the way it was in the loaf pan) and use a large knife to cut dough down the middle lengthwise. Now cut each strip into 1/4" - 1/2" slices across (so each is "striped).
  • Place slices 1" apart on lightly greased baking sheets. Bake at 375°F for 10-12 minutes or until edges just begin to brown.

Nutrition Facts : Calories 86.4, Fat 4.3, SaturatedFat 2.7, Cholesterol 14, Sodium 25.8, Carbohydrate 11.4, Fiber 0.3, Sugar 6.3, Protein 0.9

STRIPED ICEBOX COOKIES



Striped Icebox Cookies image

I've been using this recipe ever since I was a little girl. I like it because it's easier than making cutout cookies. You can easily mix-and-match your favorite ingredients to create different looks. -Patricia Reese, Pewaukee, Wisconsin

Provided by Taste of Home

Categories     Desserts

Time 40m

Yield 5 dozen.

Number Of Ingredients 10

1 cup butter, softened
1-1/2 cups sugar
1 large egg
2-1/2 cups all-purpose flour
1-1/2 teaspoons baking powder
1/4 teaspoon salt
1/4 cup chopped maraschino cherries, drained
2 drops red food coloring
2 ounces semisweet chocolate, melted
4 teaspoons nonpareils

Steps:

  • Cream butter and sugar until light and fluffy. Beat in egg. In another bowl, whisk together flour, baking powder and salt; gradually beat into creamed mixture., Divide into thirds. Add cherries and food coloring to one portion, chocolate to another portion and nonpareils to remaining portion., Line a 9x5-in. loaf pan with waxed paper. Spread cherry dough over bottom. Cover with chocolate dough, then remaining dough. Refrigerate, covered, until firm, about 2 hours., Preheat oven to 375°. Remove dough from pan; cut in half lengthwise. Cut each portion into 1/4-in. slices. For easier handling, freeze until firm, 10-15 minutes. Bake 1 in. apart on lightly greased baking sheets until edges begin to brown, 10-12 minutes. Remove to wire racks to cool.

Nutrition Facts : Calories 74 calories, Fat 4g fat (2g saturated fat), Cholesterol 11mg cholesterol, Sodium 46mg sodium, Carbohydrate 10g carbohydrate (6g sugars, Fiber 0g fiber), Protein 1g protein.

PERFECT ICEBOX COOKIES



Perfect Icebox Cookies image

You can use pecans in these, or half black walnuts and half English walnuts is just as delicious! I always shape the logs into a rectangle with curved edges, it just seems to fit these better than round for some reason. Cooking time is per batch in the oven, and prep time is approximate.

Provided by cookiemaker

Categories     Dessert

Time 32m

Yield 96 cookies

Number Of Ingredients 13

1/2 cup butter (one stick)
3/4 cup shortening
1 1/2 cups brown sugar
1/2 cup white sugar
2 eggs
2 teaspoons vanilla
1 teaspoon baking soda
1 tablespoon water
3 cups flour
1/2 teaspoon cream of tartar
1 dash salt
1 dash cinnamon
1 cup nuts (pecans or walnuts work well)

Steps:

  • Cream together butter, shortening, brown sugar, and white sugar.
  • Add eggs, vanilla, baking soda, and water and beat until smooth.
  • Add flour, cream of tartar, salt, and cinnamon (you can increase the cinnamon to taste, extra is delicious with the pecans!), and mix well.
  • Stir in nuts.
  • Form into 2 or 3 small rolls, wrap in plastic wrap, and refrigerate overnight.
  • Slice and bake at 350 on ungreased cookie sheet for 12-15 minutes.

Nutrition Facts : Calories 64.1, Fat 3.4, SaturatedFat 1.1, Cholesterol 7, Sodium 34, Carbohydrate 7.8, Fiber 0.2, Sugar 4.4, Protein 0.8

STRIPED ICEBOX COOKIES



Striped Icebox Cookies image

Categories     Cookies     Bake     Cornmeal     Boil

Yield makes about 3 dozen

Number Of Ingredients 14

for the filling
3/4 cup dried cherries
1/3 cup cherry jam or other red fruit jam
1 tablespoon sugar
1/8 teaspoon pure almond extract
for the dough
1 1/4 cups all-purpose flour
1/2 cup yellow cornmeal
1 teaspoon baking powder
1/4 teaspoon coarse salt
1/2 cup (1 stick) unsalted butter, room temperature
1 cup sugar
1 large egg
1 teaspoon pure vanilla extract

Steps:

  • Make filling: Process cherries, jam, and sugar in a food processor until coarsely pureed. Transfer to a small saucepan. Bring to a boil over medium heat, stirring occasionally. Remove from heat, and stir in almond extract. Let cool completely.
  • Make dough: Whisk together flour, cornmeal, baking powder, and salt in a bowl. Put butter and sugar in the bowl of an electric mixer fitted with the paddle attachment; mix on medium speed until pale and fluffy, 2 to 4 minutes. Mix in egg and vanilla. Reduce speed to low. Add flour mixture; mix until just combined.
  • Transfer dough to a work surface. Divide into four equal pieces. Roll one piece of dough between two sheets of parchment paper to a 3 1/2 by 9-inch rectangle about 1/4 inch thick. Repeat with the remaining dough pieces. Transfer with parchment to a baking sheet, and freeze 30 minutes.
  • Assemble cookies: Remove top pieces of parchment. Spread one third of the filling evenly over one rectangle. Top with another rectangle; remove parchment. Repeat with remaining filling and rectangles, leaving the top rectangle un-coated. Wrap in plastic, and freeze 1 hour.
  • Preheat oven to 350°F. Trim dough to a 3 1/4 by 8 1/2-inch brick. Cut into 1/4-inch-thick slices. Space 2 1/2 inches apart on baking sheets lined with nonstick baking mats (such as Silpats). Bake cookies, rotating sheets halfway through, until edges are pale golden brown, 12 to 15 minutes. Let cool on sheets on wire racks. Cookies can be stored in airtight containers at room temperature up to 2 weeks.

ICEBOX COOKIES II



Icebox Cookies II image

An easy icebox cookie recipe of my mothers. This recipe is credited to a Mrs. E.S. Cryan of Oakland, CA.

Provided by BAKLEEMAN

Categories     Desserts     Cookies     Refrigerator Cookie Recipes

Yield 30

Number Of Ingredients 11

2 ⅛ cups shortening
1 cup white sugar
5 cups all-purpose flour
1 tablespoon cream of tartar
1 tablespoon ground cinnamon
1 tablespoon vanilla extract
1 cup packed brown sugar
2 eggs
1 teaspoon salt
1 tablespoon baking soda
1 cup chopped pecans

Steps:

  • Cream shortening with sugars. Mix in beaten eggs. Sift together flour, cream of tartar, baking soda, salt, and cinnamon; mix into creamed mixture. Stir in nuts and vanilla.
  • Make rolls about 2 inches in diameter. Refrigerate overnight.
  • Slice about 3/8 inch thick, and place on greased cookie sheets.
  • Bake at 350 degrees F (175 degrees C) for 12 to 15 minutes.

Nutrition Facts : Calories 292.6 calories, Carbohydrate 30.8 g, Cholesterol 12.4 mg, Fat 17.9 g, Fiber 1.1 g, Protein 3 g, SaturatedFat 4 g, Sodium 202.3 mg, Sugar 14.1 g

GRANDMA'S CHRISTMAS ICEBOX COOKIES



Grandma's Christmas Icebox Cookies image

A not-too-sweet Christmas cookie that goes great with cup of hot coffee or a glass of cold milk. One of Santa's favorites! These are great to make at the beginning of December and then simply bake in the oven when something sweet is quickly needed at the last minute during the holidays. Dough can be kept in refrigerator for a couple of weeks before baking.

Provided by laurita

Categories     Desserts     Cookies

Time 1h25m

Yield 24

Number Of Ingredients 10

2 cups brown sugar
1 cup butter, softened
½ cup white sugar
2 eggs, beaten
1 tablespoon vanilla extract
4 cups all-purpose flour
1 tablespoon baking powder
¼ teaspoon salt
1 cup chopped pecans
½ cup red or green candied cherries

Steps:

  • Beat brown sugar, butter, and white sugar with an electric mixer in a large bowl until smooth. Beat the first egg into the butter until completely blended, then beat in the vanilla extract with the last egg.
  • Mix flour, baking powder, and salt together in a bowl; stir into creamed butter mixture until dough is just mixed. Fold pecans and candied cherries into dough. Shape dough into 1 1/2-inch rolls on a piece of waxed paper. Seal waxed paper on the ends with tape; refrigerate until chilled and firm, at least 1 hour.
  • Preheat oven to 375 degrees F (190 degrees C).
  • Slice cookies to about 1/4-inch thickness and arrange on a baking sheet.
  • Bake in the preheated oven until edges are lightly browned, about 10 minutes.

Nutrition Facts : Calories 253.6 calories, Carbohydrate 35 g, Cholesterol 35.8 mg, Fat 11.6 g, Fiber 1 g, Protein 3.2 g, SaturatedFat 5.3 g, Sodium 151.5 mg, Sugar 18 g

EASY ICE BOX STRIPED COOKIES



Easy Ice Box Striped Cookies image

Do-ahead cookies? Called icebox cookies or refrigerator cookies, they're super easy. All you do is make the dough, tuck it in the fridge, then slice and bake it later.

Provided by By Betty Crocker Kitchens

Categories     Dessert

Time 3h15m

Yield 66

Number Of Ingredients 8

1 cup sugar
1 cup butter or margarine, softened
1 1/2 teaspoons vanilla
2 eggs
3 cups Gold Medal™ all-purpose flour
1 teaspoon salt
1/2 teaspoon baking soda
Food color (any color)

Steps:

  • In large bowl, beat sugar, butter, vanilla and eggs with electric mixer on medium speed, or mix with spoon. Stir in flour, salt and baking soda. Divide dough in half. Stir 1/2 teaspoon food color into 1 half, or stir 1/2 teaspoon of different food colors into each half. Cover both halves and refrigerate 1 hour.
  • On very lightly floured surface, shape each halfof dough into 2 strips, each about 9x2 1/2 inches. Layer strips, alternating colors; press together. Wrap and refrigerate about 2 hours or until firm.
  • Heat oven to 400°F. Cut dough into 1/8-inch slices. On ungreased cookie sheet, place slices about 1 inch apart. Bake 8 to 10 minutes or just until edges are golden brown. Immediately remove from cookie sheet to coolingrack; cool.

Nutrition Facts : Calories 60, Carbohydrate 7 g, Cholesterol 15 mg, Fat 1/2, Fiber 0 g, Protein 0 g, SaturatedFat 2 g, ServingSize 1 Cookie, Sodium 65 mg, Sugar 3 g, TransFat 0 g

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