You can have freshly baked cookies any time in Kamloops. Brynns started selling frozen logs of icebox cookies. Which reminded me I made a batch of icebox cookies last month, I just haven’t got around to writing it down beyond a hasty scribble on paper and a few photos in my ever growing folder waiting for immortalization ha! If I wasn’t compelled to take photos of my cooking, why oh why, I would have stopped adding recipes to this blog long time ago.
You can keep the logs refrigerated for several days or freeze them for a couple of months. I prefer to freeze mine. Let the logs thaw out, but not completely, on the counter for an hour and slice them. I cut the slightly frozen dough with a chef’s knife. 3/16 inch slices make crisp cookies. 1/4 inch makes thicker cookies, which will be slightly chewy provided you put them away in a cookie tin before they dry out. You too can have fresh baked cookies anytime.
Icebox Cookies
Cookie Dough:
1 cup soft butter
3/4 cup sugar
1 egg
2 1/4 cups flour
Flavorings for each 1/3 of Cookie Dough:
For Pecan Cookies: 1/3 cup chopped pecans, 1 tsp maple extract
For Raisin Cookies: 1/3 cup raisins, 1 tsp rum extract
For Orange Cookies: zest of 1 navel orange, 1 tsp orange extract
• Beat the butter until creamy.
• Beat in sugar gradually.
• Add the egg and beat well.
• Stir in the flour.
• Divide dough into 3 equal pieces.
• Add 1/3 cup chopped pecans and 1 tsp maple extract to the first batch of dough.
• Knead to combine.
• Add 1/3 cup raisins, 1 tsp rum extract to the second batch of dough.
• Knead to combine.
• Add zest of 1 navel orange, 1 tsp orange extract the last batch of dough.
• Knead to combine.
• Shape each batch into logs 2 inches in diameter.
• Wrap the logs in plastic wrap, twist the ends and refrigerate until firm.
• Take the plastic off and reroll the logs between parchment paper for a perfectly round shape.
• Place them inside clean plastic wrap again, twisting the ends.
• Place in the freezer for a couple of hours or for overnight.
• Remove log[s] from freezer and let them thaw somewhat.
• Preheat oven to 350F.
• Cut the logs into 1/2 inch-thick and bake for 15 minutes or longer ‘til golden.
• The raisin cookies are to die for.
