Icebox Butter Cookies
You can never have too many dessert recipes, so give Icebox Butter Cookies a try. One portion of this dish contains approximately 8g of protein, 28g of fat, and a total of 709 calories. This vegetarian recipe serves 7. A mixture of baking soda, salt, granulated sugar, and a handful of other ingredients are all it takes to make this recipe so delicious. From preparation to the plate, this recipe takes approximately 9 hours and 45 minutes.
Beat first 4 ingredients at medium speed with an electric mixer until fluffy.
Add eggs, 1 at a time, beating just until blended after each addition.
Stir together flour and next 2 ingredients; gradually add to butter mixture, beating just until blended after each addition.
Shape dough into 4 logs (about 2 inches in diameter); wrap each log in plastic wrap. Chill 8 hours to 3 days.
Cut each log into 1/4-inch-thick slices; place on parchment paper-lined baking sheets.
Bake 8 to 12 minutes or until lightly browned.
Remove from baking sheets to wire racks, and cool completely (about 20 minutes).
Lime-Coconut: Stir in 1 cup sweetened flaked coconut, 1 cup finely chopped macadamia nuts, and 2 Tbsp. lime zest after adding flour mixture.
Chocolate Confetti: Stir in 1 cup chopped honey-roasted peanuts and 1 (4-oz.) semisweet chocolate baking bar, finely chopped, after adding flour mixture.
Rosemary-Berry: Stir in 1 cup finely chopped sweetened dried cranberries, 2 Tbsp. minced fresh rosemary, and 2 Tbsp. orange zest after adding flour mixture.
Add 3 Tbsp. unsweetened instant tea mix, 2 Tbsp. orange zest, 1 Tbsp. lemon zest, and 2 tsp. pumpkin pie spice with first 4 ingredients.
Roll logs in Demerara sugar before chilling.
Praline Pecan: Stir in 1 1/2 cups roasted glazed pecan pieces after adding flour mixture.
Add 3 Tbsp. instant coffee granules with first 4 ingredients; stir in 4 (4-oz.) chocolate-covered toffee candy bars, finely chopped, after adding flour mixture.
Add 1/4 cup finely chopped fresh basil, 2 Tbsp. lemon zest, and 2 Tbsp. poppy seeds with first 4 ingredients.