Guatemalan Icebox Cookies Recipes

GUATEMALAN SESAME COOKIES (CHAMPURRADAS)

Steps:

• In a medium bowl, whisk together flour, baking powder, and salt.
• In the bowl of an electric mixer fitted with the paddle attachment, beat together butter, piloncillo sugar, and 3/4 cup granulated sugar on medium speed until light and fluffy, about 2 minutes. Add whole eggs, one at a time, mixing well after each addition, and scraping down sides of bowl as needed. Beat in vanilla. Reduce speed to low; mix in flour mixture until fully incorporated. Cover bowl with plastic and refrigerate until firm, at least 30 minutes.
• Preheat oven to 350 degrees. Using a 1 1/2-inch ice cream scoop, drop dough onto a parchment-lined baking sheet. Freeze 20 minutes. Roll dough into balls (if dough becomes too soft, refrigerate until firm).
• Place egg whites, sesame seeds, and remaining 1/4 cup sugar in three separate shallow bowls. Working with one ball at a time, roll first in sugar, then egg whites, and finally sesame seeds until thoroughly coated. Divide evenly among four parchment-lined baking sheets. Bake until golden around the edges but still tender on top, 12 to 14 minutes. Transfer sheets to wire racks and let cool completely. Cookies can be stored in an airtight container at room temperature up to 2 days.

GRAMMY'S ICE BOX COOKIES

Steps:

• In a bowl, whisk the flour, baking soda, and cinnamon together until evenly blended; set aside. Beat the margarine, white sugar, and brown sugar with an electric mixer in a large bowl until smooth. Add the eggs one at a time, allowing each egg to blend into the margarine mixture before adding the next. Mix in the flour mixture until just incorporated. Fold in the chopped nuts; mixing just enough to evenly combine.
• Scrape the dough onto a sheet of waxed paper, and form into a log. Roll tightly in the waxed paper, and refrigerate until firm, about 4 hours.
• Preheat an oven to 350 degrees F (175 degrees C). Spray baking sheets with cooking spray.
• Unwrap the dough, and cut into 1/4-inch slices. Place the cookies onto baking sheets, spaced 1-inch apart. Bake in the preheated oven until the edges are golden, 8 to 10 minutes. Allow the cookies to cool on the baking sheet for 1 minute before removing to a wire rack to cool completely.

ICEBOX COOKIES

Steps:

• In a bowl, cream the butter and brown sugar. Add egg and vanilla; beat well. Combine dry ingredients; add to creamed mixture. Stir in nuts if desire. , On a lightly floured surface, shape the dough into three 10-in. x 1-in. rolls. Tightly wrap each roll in waxed paper. Freeze for at least 12 hours. , Cut into 3/8-in. slices and place on greased baking sheets. Bake at 350° for 6-8 minutes. Remove to a wire rack to cool.

GRANDMA'S CHRISTMAS ICEBOX COOKIES

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.

GUATEMALAN ICEBOX COOKIES

Steps:

• Mix egg, vanilla and sugar on medium speed until mixture is white and creamy.
• Using cold butter, cut into small pieces and add to mixture stirring well.
• Mix together the dry ingredients in a separate bowl and slowly add to egg/sugar/butter mixture being careful to not over mix.
• Make half of mixture into 8 inch log on wax paper and roll paper around it. repeat with other half of mixture. place in freezer for at least 4 hours, ideally 8 hours.
• Remove from freezer, preheat oven to 350°F.
• Slice into 1/4 inch thick rounds.
• Place on greased cookie sheet 1 inch apart.
• Bake at 350°F for 8-12 minutes or until small cracks appear on tops. Should have between 2-3 dozen cookies, depending on thickness.

SWEDISH ICEBOX COOKIES

Steps:

• Sift together the flour, baking soda, salt, ginger, nutmeg, cloves, and cinnamon. Set aside.
• In large bowl of electric mixer, cream the butter. Gradually add the sugar and beat well. Add the molasses and beat, scraping the bowl with a spatula, until sooth.
• On lowest speed, gradually add the dry ingredients, continuing to use the spatula as necessary.
• Turn the dough onto a board. Knead slightly, only until smooth. Add the almonds and knead until they are evenly distributed.
• Divide dough in half and shape each half into an oblong. Place each half on a piece of wax paper about 15" long.
• Holding the paper against the dough, smooth each oblong into an even shape about 3" x 1", and about 10" long. Wrap in wax paper. Freeze the dough for 30-45 minutes, or refrigerate it overnight.
• Preheat oven to 325.
• Using a very sharp knife, slice cookies a scan 1/4" thick. Place on unbuttered cookie sheets about 1" apart. Bake 10 minutes, or until cookies become slightly colored and tops are semi-firm. Do not overbake -- these will crisp up as they cool.