Since we normally have more than 40 types of cookie and squares that we make each festive season I feel that I am able to provide a tip or two to those who want to have a nice assortment of cookies on their cookie platter. Starting in November I brought the stand mixer up from the fruit cellar (where we generally store everything but fruit . . .) and we whip up batches of ice box cookies.
They go by other names -refrigerator cookies, slice and bake cookies.Whatever the name, it is the same premise - a log of cookie dough that just needs to be sliced, placed on a cookie sheet, and baked.
This year we made 10 types - Orange-Cranberry Pinwheels, Cranberry Pistachio Shortbread, Santa’s Whiskers, Marbled Chocolate/Vanilla Wafers, Walnut Spice Rounds, Chocolate Nut Wafers, Mocha Pinwheels, Vanilla Slices, Oatmeal Cranberry, and Cranberry Noels. Each log gets wrapped in saran wrap, then foil. The roll is sealed with a file folder label indicating the name of the cookie, baking temperature, cooking time, and any special instructions.
When I am ready to bake them I pull the like temperature logs out together i.e. all the ones that need to be baked at 350 degrees and thaw them slightly. Lately, because they are for Christmas after all, I have been adding added bling by brushing the logs with egg white and then sprinkling the surface with white sanding sugar before slicing. This makes a sweet, crystally, crust . . . you can't go wrong with that!
Here is what I had on the cooling racks after 2 hours of slicing and baking the other day. . .
The great thing about this is you can have a nice assortment of fresh cookies ready in a short period of time. The unbaked cookie logs also make great gifts to bring along to a party.
Spectacular! I wish I were in a cookie exchange with you and Paolo!
Posted by: sandrac | December 22, 2013 at 09:51 AM
What would you bring to the exchange Sandra? LOL
Posted by: JDeQ | January 19, 2014 at 06:46 AM