HOME      KATE'S GLOBAL KITCHEN       SEARCH      COOKBOOK PROFILES    I LOVE DESSERTS      GLOBAL DESTINATIONS     SHOPPING     CONTACT


 

Holiday Feature

 

Heirloom Walnut Icebox Cookies

About 60 cookies

 

The perfect icebox cookie. Thin, light, delicate, and crisp, with a mildly spiced flavor. After you mix and shape the dough into a loaf, it has to be frozen for about 3 hours-or as much longer as you wish. When it is frozen it slices beautifully.

 

8 ounces (generous 2 cups) walnuts
2-1/4 cups sifted unbleached flour
1/2 teaspoon salt
1/2 teaspoon baking soda
1 teaspoon ground cinnamon
1 teaspoon ground ginger
1 teaspoon ground nutmeg
1/4 teaspoon ground cloves
1/4 teaspoon ground allspice
8 ounces (2 sticks) unsalted butter
1/2 cup granulated sugar
1/2 packed cup light brown sugar
1 egg graded "large"
2 tablespoons milk

 

Break the nuts into large pieces; set aside.

Sift together the flour, salt, baking soda, cinnamon, ginger, nutmeg, cloves, and allspice; set aside.

In the large bowl of an electric mixer beat the butter until soft. Add both sugars and beat until thoroughly mixed. Beat in the egg and milk. Add the sifted dry ingredients and beat on low speed until incorporated.

Remove the bowl from the mixer, and with a heavy, wooden spatula, stir in the nuts.

Spread out a piece of wax paper (see Note) about 20 inches long. Spoon out the dough to make a thick strip about 12 inches long in the middle of the paper. Lift the two long sides of the wax paper, bring them together on top of the dough (hold them together, touching the top of the dough) and-with your hands-press on the wax paper to shape the dough into an even loaf about 12 inches long, 3 inches wide, and l l/2 inches high with squared ends. Press on the paper to make the loaf as smooth as possible.

Place on a cookie sheet or a tray or anything flat and transfer to the freezer for about 3 hours or as much longer as you wish. (If you plan to leave it in the freezer for more than a few hours, rewrap it in aluminum foil.)

To bake, adjust two racks to divide the oven into thirds. Preheat oven to 375 degrees. Line two large cookie sheets with baking parchment.

Unwrap the loaf, and with a very sharp knife (one with a thin blade, if possible) cut the frozen loaf into slices a scant 1/4 inch thick. Place them about 1-1/2 inches apart on the lined sheets.

Bake about 10 minutes, reversing the sheets top to bottom and front to back once or twice during baking. When the cookies are nicely browned and spring back when gently pressed with a fingertip, transfer them with a wide metal spatula to racks to cool.

If you bake 1 sheet alone, bake it in the middle of the oven.

Store in an airtight container.

Note: Because this is a generous amount of dough—and it is quite soft—it is better to wrap it in wax paper than in plastic wrap because wax paper has a little more body.

 

From:

Maida Heatter's Brand New
Book of Great Cookies

by Maida Heatter
Random House
$25.00/hardcover
Recipe reprinted by permission.

 

Global Holiday Pageant

Sweets 'n Treats Table

Recipes

Holiday Recipe Guide

 
Kitchen Gypsy

This page created December 1998; modified November 2006


The Global Gourmet
The Global Gourmet®
Main Page

 

Chinese New Year
Celebrate Chinese &
Lunar New Year

   Clip to Evernote

Bookmark and Share

 

Twitter: @KateHeyhoe

 
Search this site:

Advanced Search
Recent Searches


Departments

Kate's Global Kitchen
Kate's Books
Cookbook Profiles
Global Destinations
Holiday & Party Recipes
I Love Desserts
On Wine
Shopping

Caffeine and You Caffeine and You
cooking kids Cooking with Kids
new green basics New Green Basics

Archives
Conversions, Charts
   & Substitutions
Search

About the
Global Gourmet®
   Contact Info
   Advertising
   Feedback
   Privacy Statement

Recent Cookbooks

Cooking Italian
175 Home Recipes
4-Hour Chef
Bakery Cookbook
Barefoot Contessa
Bouchon Bakery
Burma: Rivers of Flavor
Cake Mix Doctor
Comfort Food
Craft of Coffee
Crazy Sexy Kitchen
Daily Cookie
Fifty Shades Chicken
French Slow Cooker
Frontera - Rick Bayless
Gluten-Free Quick & Easy
Jerusalem: A Cookbook
Kitchen Science
Lidia's Favorite Recipes
Make-Ahead and Freeze
Modern Milkshakes
Modernist Cuisine
Mystic Cookbook
Paleo Slow Cooking
Picky Palate
Pop Bakery
Practical Paleo
Quick Family Cookbook
Saltie
Sensational Cookies
Smitten Kitchen
Southern Living Recipes
Sweet Life in Paris
Trader Joe's Vegetarian
True Food
Whole Larder

More Cookbooks

 

Kitchen & Home
Markdowns

 
.

Copyright © 1994-2013,
Forkmedia LLC

 

 


cat toys Catnip Toys
 

Kitchen & Home
Markdowns

 
.