Friday, December 21, 2007
After reading “a slice-and-bake cookie palette” at http://www.smittenkitchen.com/ 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.
Lemon Pepper Icebox Cookies
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.
Meh, they were kind of bland.
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.
This version was definitely the way to go! Dried Cherry and Toasted Coconut Icebox Cookies are a five-berry keeper.