Friday, December 21, 2007

Icebox Cookie Variations

icebox cookie dough

After reading “a slice-and-bake cookie palette” at today, I was inspired to try my own variations of her already fantastic recipe. I decided to go with a lemon pepper version and a toasted coconut, cherry version.

Version One
Lemon Pepper Icebox Cookies
lemmon pepper icebox cookie dough

1 teaspoon ground black pepper
Zest from one lemon

Follow the directions for “Slice-and-Bake Cookie” dough located here, add the black pepper and lemon zest to the dough and incorporate thoroughly. Roll the dough into a log, wrap in plastic wrap Roll the dough into a log, wrap in plastic wrap or wax paper and freeze for 30-45 minutes (I found that the dough was easier to work with after 45 minutes).

Remove the dough from the freezer, unwrap it and cut it into ¼ inch rounds. Bake for 12 minutes at 350 degrees.

lemmon pepper icebox cookie

My thoughts:
Meh, they were kind of bland.

Version Two
cherries and coconut

Dried Cherry and Toasted Coconut Icebox Cookies
¼ cup dried cherries – finely chopped
¼ cup toasted coconut

Basically the same instructions as above but this time after making the cookie dough, incorporate the cherries and toasted coconut.
toasted coconut, cherry icebox cookies

My thoughts:
This version was definitely the way to go! Dried Cherry and Toasted Coconut Icebox Cookies are a five-berry keeper.
berry ranking scale -- 5 berries!


Katy said...

looks great! i definitely need to try these too!

Deb said...

Looks good! Glad you found a mix that worked for you. I wasn't mad about the lemon-poppy (as in, we STILL have some left) in the end, either.

Blackberry Pockets said...

Yay! Thanks so much for the support, Katy and Deb!