Cook the Story

Don’t Make My Layered Icebox Cookies

The Layered Icebox Cookies that I made for The Great Food Blogger Cookie Swap of 2012 are pretty and they’re tender. So tender. With a subtle fruit flavor that hints at the holiday season and a flaky butter crumb that I yearn for on my Christmas Cookie Tray.

Layered Icebox Cookies

But please please don’t even think about baking up a batch of them. I mean it. I forbid you to make these layered icebox cookies.

Why am I forbidding you to make these cookies? Because they’re a pain in the ass. Or at least, they were a pain in the ass for me.

It’s possible that you could have a very different experience from mine.

  • It’s possible that when you find Martha Stewart’s recipe for Layered Icebox Cookies you will immediately print out the recipe and head for the kitchen.

 

  • It’s possible that you won’t pause to read the comments found below the recipe.

 

  • It’s possible that you therefore won’t see the comment from Ms. Random Cook who claims that the dough was tough and that she fixed it by adding much less flour in future batches.

 

  • It’s possible that when you follow Ms. Random Cook’s directions and discover that the dough is beyond soft, more of a batter than a dough, you will add more flour instead of worrying about a resultant tough cookie.

 

  • It’s possible that after the dough chills and you begin rolling it out only to find goop dripping from your rolling pin, you will put the dough back into the mixer and add more flour.

 

  • It’s possible that when the layering and slicing results in melted dough all over your counter top, you will stop aiming for the perfection of lovely layers and will get out a simple round cookie cutter to make simple round cookie-shaped cookies.

 

  • It’s possible that when the recipe seems to be yielding twelve times more cookies than expected (meaning twelve times more slicing through melting layers, twelve times more transferring of gloppy dough to pans, twelve times more baking and twelve times more transferring of fragile cookies to racks), you will look more closely at the recipe and notice that the yield is twelve DOZEN cookies, not twelve cookies.

 

  • It’s possible that you will decide to stop making an endless number of cookies and perhaps freeze the dough for another day. You therefore won’t spend an entire afternoon in the kitchen with your three double batches of dough. That’s right: enough dough to make 864 cookies when your goal was 72.

 

  • It’s possible, dear reader, that you won’t find these cookies to be a pain in the ass at all. It’s possible that you will have a completely different experience to mine. It’s possible that all you need to do is:
  1. Read the recipe carefully;
  2. Trust Martha Stewart over Ms. Random;
  3. Be a better baker than I am!

So maybe, just maybe, I can allow you to make these layered icebox cookies. But if they turn out to be a pain in the ass, don’t complain to me. Remember that I warned you!

(Note that these are not really recipes but adaptations. I’ve directed you to Martha Stewart’s originals as much as possible so that none of my ridiculous mistakes get transferred over to you. Please follow her instructions and please do not read any of the comments found below her recipes.)

Layered Icebox Cookies with Fennel, Orange and Cranberry, an adaptation of a Martha Stewart Recipe Layered Icebox Cookies with Orange, Fennel and Cranberry

These flavors shout “It’s Christmas Time!” from the rooftops. I love the combination so much that I also used it in a hot cider recipe earlier this season.

Ingredients:

  • 1 batch of Martha Stewart’s Citrus Cookie Dough (but with some added ingredients, see below)
  • 2 teaspoons of grated orange zest
  • 2 tablespoons of fennel seeds, crushed
  • 2/3 of a cup of canned cranberry jelly

Instructions:

  1. Make up a batch of Martha Stewart’s Citrus Cookie Dough but use 2 teaspoons of orange zest where it calls for 1 teaspoon of citrus zest. Use orange juice in this recipe where it calls for citrus juice. When you add the zest, also add the crushed fennel seeds.
  2. Follow the instructions for Martha Stewart’s Layered Icebox Cookies using your orange fennel dough as the cookie layers and the cranberry jelly as your filling.

 

Layered Icebox Cookies with Lemon, Rosemary and Apricot, an adaptation of a Martha Stewart Recipe Layered Icebox Cookies with Lemon, Rosemary and Apricot

I adore lemon and rosemary together. In fact, one of my favorite holiday squares is made with lemon curd and rosemary. This recipe adds some apricot to the flavor combination which I love just as much.

Ingredients:

  • 1 batch of Martha Stewart’s Citrus Cookie Dough (but with some added ingredients, see below)
  • 2 teaspoons of grated lemon zest
  • 2 tablespoons of chopped fresh rosemary
  • 2/3 of a cup of apricot preserves

Instructions:

  1. Make up a batch of Martha Stewart’s Citrus Cookie Dough but use 2 teaspoons of lemon zest where it calls for 1 teaspoon of citrus zest. Use lemon juice in this recipe where it calls for citrus juice. When you add the zest, also add the rosemary.
  2. Follow the instructions for Martha Stewart’s Layered Icebox Cookies using your lemon rosemary dough as the cookie layers and the apricot preserves as your filling.

Chocolate Layered Icebox Cookies with Cardamom and Marmalade, an adaptation of a Martha Stewart Recipe Chocolate Layered Icebox Cookies with Cardamom and Marmalade

Chocolate and cardamom are always amazing together. So are chocolate and orange. And orange and cardamom. The three together? Mind-blowing.

Ingredients:

Instructions:

  1. Make up a batch of Martha Stewart’s Chocolate Cookie Dough but adding the cardamom when you add the cocoa.
  2. Follow the instructions for Martha Stewart’s Layered Icebox Cookies using your chocolate cardamom dough as the cookie layers and the marmalade as your filling.

There is nothing I like more than hearing what you have to say. Leave a comment below and tell my about one of your baking disaster. Trust me, telling the story is cathartic and it will make me feel better to know that I’m not the only inept baker out there!

 

Comments
15 Responses to “Don’t Make My Layered Icebox Cookies”
  1. Korena says:

    Pain in the ass or not, those flavour combinations sound CRAZY good. I had a similar experience recently trying to make a bunch of shaped cookies out of a suuuuuuper buttery butter cookie dough – I finally gave up when I witnessed the little thumbprint cookies I’d so painstakingly rolled in nuts and filled with jam, melt into one giant cookie in the oven. Ahhh baking!
    Korena recently posted: Olive Tapenade & Sourdough Lavash

    • Christine Pittman says:

      Korena,
      I’m so happy you like the sound of the flavour combos. They are pretty amazing and I’ve been very much enjo9ying having hundreds of the cookies around to taste and re-taste. So nice to know that others have had battles with buttery dough. It’s not just me! Happy Holidays to you and your family,
      Christine

  2. Oh my gosh I am laughing out loud at this! Soooo funny! I’m sure it wasn’t at the time though. I had problem with my #FBCookieSwap cookies this year too – my mixer broke as I just started creaming. I think I measured the flour wrong too. Isn’t baking fun? ha ha! but even mistakes taste pretty darn good. These cookies sound AMAZING! One day, when I get a new mixer, I just might take a chance and try them. Thanks for sharing both the recipes and your story.
    Crystal W. (@EatDrinkClev) recently posted: Orange Kissed Oatmeal Cookies with Coconut and Pecans: 2012 Food Blogger Cookie Swap

    • Christine Pittman says:

      Eek! It sounds like you did have a disaster as well. But you’re right – as long as there are tasty cookies at the end, that’s all that matters. Thanks again for the delicious Orange Kissed Oatmeal Cookies with Coconut and Pecans that you sent my way. We have nearly finished them. So good!

  3. oh my goodness! What a disaster! Thanks for sharing your lesson learned. Your variations sound delish!

  4. Colleen says:

    on the plus side, you can join the craze and say you were just making cookies to look like bacon! ;o)

  5. Thank you so much for these amazing cookies! My family and I enjoyed these and I look forwrad to making your recipe for them again. Happy Holidays!
    Jennifer @ Mother Thyme recently posted: Candy Cane Macarons

    • Christine Pittman says:

      Hi Jennifer! So happy that you liked them. But, as I’ve said in the post, please be careful: These cookies are a pain. If you do make them one day, let me know how it goes.
      Happy Holidays to you and your family,
      Christine

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