Toasted Coconut And Orange Icebox Cookies Recipes

ORANGE-ROSEMARY ICEBOX COOKIES

Steps:

• Combine the orange zest, granulated sugar, confectioners' sugar, rosemary and salt in a food processor and process, scraping the bowl occasionally, until the mixture is sandy and turns orange, about 1 minute. Add the butter and process until creamy, 1 to 2 minutes. Add the egg yolks and process, scraping the bowl occasionally, until combined, about 1 minute. Add the flour and process until smooth, about 1 minute. (The dough will be very soft.)
• Divide the dough between 2 sheets of plastic wrap. Using the plastic to help you, shape each into a 10-inch-long log. Wrap and refrigerate until firm but not hard, 1 hour.
• Unwrap and reshape each into a smooth, even cylinder. Wrap again tightly and refrigerate until very hard, at least 2 hours or overnight.
• Position racks in the upper and lower thirds of the oven; preheat to 350 degrees F. Line 2 baking sheets with parchment paper. Lightly beat the egg white in a small bowl. Unwrap 1 log and brush all over with some of the egg white, then sprinkle with 1 tablespoon sanding sugar. Using a sharp knife, slice into 1/4- to 1/2-inch-thick rounds. Arrange 2 inches apart on one of the prepared pans. Repeat with the second log of dough.
• Bake, switching the pans halfway through, until the cookies are golden around the edges, 20 to 24 minutes. Let cool 5 minutes on the pans, then transfer to racks to cool completely.

COCONUT ICEBOX COOKIES

Steps:

• Cream the butter until smooth; add sugar and continue creaming until light and fluffy. Stir in egg, vanilla and coconut flavoring.
• Sift the flour with the salt and baking soda. Alternately add the flour mixture and the shredded coconut to the creamed mixture. Form the dough into logs about 2 inches in diameter. Tightly wrap dough and chill for at least two hours or overnight.
• Preheat oven to 375 degrees F (190 degrees C). Remove dough from refrigerator and cut into 1/4-inch slices. Bake on an ungreased cookie sheet until the edges are golden, about 10 minutes. Cool on wire rack.

ORANGE ICEBOX COOKIES

Steps:

• in large bowl, cream butter and sugar.add egg and orange rind.mix well.
• sift together flour, salt and baking soda.
• add to creamed mixture --
• on a floured surface, knead dough till smooth --
• shape into 2 rolls about 1 1/2" in diameter.and flatten tops to make an oval shape.
• wrap in waxed paper and chill overnight.in refrigerator.
• preheat oven to 375* --
• grease and flour a cookie sheet.
• add food coloring to 1/4 cup granulated sugar.
• to make desired orange color.
• roll dough in colored sugar and slice 1/4" thick.
• arrange on cookie sheet and bake for 10-12 minutes.
• to prepare ICING:.
• mix powdered sugar and orange juice.
• brush cookies with icing --
• let cool.

OAT & COCONUT ICEBOX COOKIES

Steps:

• Cream butter, shortening and sugars until light and fluffy, 5-7 minutes. Beat in eggs and vanilla. In another bowl, whisk flour, baking soda and salt; gradually beat into creamed mixture. Stir in oats, coconut and walnuts., Divide dough in half. Shape each into a 10-in.-long roll. Wrap; refrigerate overnight., Preheat oven to 375°. Unwrap and cut dough crosswise into 1/2-in. slices. Place 2 in. apart on ungreased baking sheets. Bake until edges begin to brown, 8-10 minutes. Cool 2 minutes before removing from pans to wire racks.

SHAPED ICEBOX COOKIES

Steps:

• Once the flour is incorporated according to dough recipe, beat in the desired mix-in. Divide dough into 2 pieces. Shape each into a 10-inch log (or a 10-inch-long triangular, rectangular, or square-shaped log). Coat each in ground nuts or sanding sugar, if using. Wrap in parchment. Refrigerate until very firm, about 2 hours.
• Slice dough crosswise slightly thicker than 1/8 inch. Reshape if needed. Bake at 350 degrees on parchment-lined baking sheets until firm, 12 to 14 minutes.

FOUR-FLAVOUR ICEBOX COOKIES

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.