Icebox Cookies

Description

Yield
Servings
Prep time
30 minutes
Cooking time
30 minutes
Total time
1 hour

Ingredients

8 c
unsifted powdered sugar
4 c
Butter
2 t
salt
1 t
vanilla
5 U
large eggs
8 c
cake flour

Directions

Beat the powdered sugar, butter, vanilla and salt with an electric mixer on high speed for 5 to 7 minutes. Add the eggs one at a time, beating and scraping the bowl between each egg. Stir in cake flour. The dough can be split into parts and tinted with food coloring until the shade desired is obtained. See "Flavor Variations" below. Shape the dough into rolls about 3" in diameter, wrap in wax paper and refrigerate for at least 2 hours. See "Shape Variations" below. Slice rolls into 1/4" slices. Bake at 360°F on a sheet tray lined with parchment for 8 to 10 minutes. The cookies should not brown. 3 dozen.
Flavor Variations
The dough can also be flavored by adding cocoa powder or any of your favorite extracts such as mint, almond, etc. 
Shape Variations
Pinwheel Design - Roll one color of dough on a lightly floured surface into a 12" x 8" rectangle. Repeat the process with another color of dough. Whisk together 1 egg white with 1 T water. Brush the top of the first rectangle of dough. Using a spatula and your fingers, gently place the second rectangle on top of the first. Lightly press down to seal. Now starting at the long side, tightly roll up the dough into a log. Wrap in wax paper and refrigerate for at least 2 hours. Slice and bake as instructed in step 6.
Checkerboard Design - Roll one color of dough on a lightly floured surface into a 7" x 7" square. Repeat the process with another color of dough. Using a sharp knife and a ruler, cut each rectangle into nine 3/4" wide strips. Lightly flour a large piece of plastic wrap. Place a strip of dough from the first rectangle on the lightly floured surface. Next to it place a strip of dough from the second rectangle and then a strip of dough from the first. Whisk together 1 egg white with 1 T water. Brush tops and in between the strips of dough. Add the second layer of dough strips alternating so the same colors are not on top of each other. Brush again with egg wash. Add the final layer of dough strips alternating again. Brush with egg wash. Lightly press down to seal. Now starting at the long side, tightly roll up the dough into a log. Be careful not to include the plastic wrap when rolling. Repeat the process from the beginning with any remaining dough. Wrap in wax paper and refrigerate for at least 2 hours. Slice and bake as instructed in step 6.