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.
Version One
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.
My thoughts:
Meh, they were kind of bland.
Version Two
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.
My thoughts:
This version was definitely the way to go! Dried Cherry and Toasted Coconut Icebox Cookies are a five-berry keeper.
