All-Purpose Cookies (Ice Box)
Published in: Everyday Food
Publish Date: December, 2008

2 stick unsalted butter -- room temperature
3/4 cup sugar
1/2 teaspoon salt
2 large egg yolks
1 teaspoon pure vanilla extract
2 1/4 cup all-purpose flour (spooned and leveled)

In a large bowl, using an electric mixer, beat butter, sugar, and salt until light and fluffy. Add yolks, one at a time, scraping the bowl after each
addition. Add vanilla. With mixer on low, add flour; mix just until combined. Wrap in plastic; chill until firm, about 1 hour. To make ahead:
Refrigerate up to 2 weeks, or freeze up to 3 months.

Citrus or Spice: Whisk 1 tablespoon grated lemon, lime, or orange zest (or a combination), or 1 tablespoon pumpkin-pie spice into the flour before
adding it to the butter mixture.

Recipe Notes

Sanding Sugar
This sparkly, crunchy sugar (available in many colors) can be sprinkled on Pretzel, Icebox, or Drop Cookies.

Candied Ginger
Chopped finely, this zesty, sweet treat makes a creative topping for Pretzel or Drop Cookies, or coating for Icebox Cookies.

Chocolate Chunks
For a quick hit of chocolate, break up a bar into bite-size morsels, and press into center of Thumbprint Cookies, or melt for dipping Drop Cookies.

Shredded Coconut
Coconut adds a tropical note to Icebox Cookies and can be sprinkled on Pretzel or Drop Cookies.

Use chopped nuts on Pretzel, Icebox, or Drop Cookies; press pecan or walnut halves, or whole almonds, into center of Thumbprint Cookies.

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