Four Season Icebox Dessert Recipes

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FOUR-FLAVOUR ICEBOX COOKIES



Four-Flavour Icebox Cookies image

This makes a large batch of rich dough, with numerous possibilities for flavouring -- great for catering, pot-lucks, Christmas cookie exchanges, and other large gatherings of cookie lovers. Few will discern, however, that they all are made from the same dough. Prep time does not include chilling.

Provided by Jenny Sanders

Categories     Dessert

Time 1h30m

Yield 108 cookies

Number Of Ingredients 19

2 cups butter
1 cup dark brown sugar
1 cup sugar
2 eggs
2 teaspoons vanilla
4 cups soft unbleached flour
1/2 teaspoon salt
2 teaspoons baking soda
1 cup rolled oats
1 teaspoon cinnamon
3 ounces semisweet chocolate
1/4 cup cocoa
1 teaspoon mint, almond or 1 teaspoon orange extract
1 lemon, zest of, grated
1/4 cup lemon juice
1 cup dried cherries or 1 cup cranberries
1/4 cup soft unbleached flour
1 cup unsweetened desiccated coconut, toasted
1/3 cup preserved gingerroot, minced

Steps:

  • Cream the butter and beat in the sugars, one at a time.
  • Add the eggs and vanilla, beat well.
  • Mix the flour, baking soda and salt.
  • Work into the creamed mixture.
  • Divide the dough into four equal parts.
  • Mix the oats and cinnamon into one part.
  • Melt the chocolate in a small bowl in the microwave. Mix the slightly cooled melted chocolate into the second part, along with the cocoa and a flavouring of your choice.
  • Mix the lemon zest and juice, and dried cherries into the third part, along with the 1/4 cup flour.
  • Toast the coconut lightly in an ungreased heavy skillet.
  • Let cool and mix the coconut and minced ginger into the last part.
  • Shape each flavoured dough into an even log, 2" in diameter.
  • Roll up tightly in waxed paper or plastic.
  • Chill from 1 hour to 24 hours until wanted.
  • Logs can also be frozen; thaw ten minutes before slicing.
  • Cut thin slices (about 1/4" thick) from each log and bake on a lightly greased baking sheet, at 375°F for about 10 minutes.
  • They should be just very lightly browned.
  • Place well apart, as they spread.
  • The dough should still be quite chilled when it goes into the oven.

Nutrition Facts : Calories 75.9, Fat 4.3, SaturatedFat 2.7, Cholesterol 12.5, Sodium 68.6, Carbohydrate 8.9, Fiber 0.5, Sugar 4.2, Protein 0.9

FOUR SEASON ICEBOX DESSERT



Four Season Icebox Dessert image

Make and share this Four Season Icebox Dessert recipe from Food.com.

Provided by Gerry

Categories     Dessert

Time 35m

Yield 10-12 serving(s)

Number Of Ingredients 14

3/4 cup flour
1/2 teaspoon baking soda
1/2 cup brown sugar (firmly packed)
3/4 cup Rice Krispies
1/2 cup margarine (or butter, melted)
2 (8 ounce) packages cream cheese (softened)
1/2 cup sugar
3 eggs (beaten)
2 teaspoons vanilla
1 (20 ounce) can crushed pineapple (drain but reserve juice)
8 drops green food coloring (optional but does make for a 'green summer')
1 (212 g) package lemon pie filling (NOT instant, you need the 6 serving size, brand sizes likely vary)
3/4 cup reserved pineapple juice
1 (12 ounce) carton Cool Whip (thawed, I use whipping cream)

Steps:

  • SPRING: For base; in large mixing bowl combine all spring ingredients, press into a 9x 13 glass pan.
  • SUMMER: Soften cream cheese, beat in sugar and the beaten eggs - add vanilla, drained pineapple and food coloring - mix well.
  • Pour over spring (base), bake at 350 for approximately 20 minutes until set.
  • FALL: cook pie filling according to directions on package using the 3/4 cup of reserved pineapple juice and enough water to equal liquid called for in the pie filling - when thickened pour over summer.
  • WINTER: When lemon filling is cool, cover with Cool Whip or whipping cream about 1 - 1 1/2 inch thickness.
  • Refrigerate until ready to use.

Nutrition Facts : Calories 538.5, Fat 35.2, SaturatedFat 19.4, Cholesterol 113.3, Sodium 358.5, Carbohydrate 50.3, Fiber 0.8, Sugar 39, Protein 7.2

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