Icebox Cookies

Icebox cookies for pretty checkerboard designs. Dough can be frozen for use later.

• ⏲️ Prep time: 3 hours
• 🍳 Cook time: 12 minutes
• 🍽️ Servings: many cookies

Ingredients

Vanilla dough

• 1 cup butter, room temp
• 1 cup icing sugar
• 1/2 cup sugar
• 1 egg
• 1 egg yolk
• 1 tsp vanilla extract
• 2 1/2 cup of flour
• 1/2 tsp salt

Cocoa dough

The same as vanilla dough, except:

• 2 cups of flour
• 1/2 cups of cocoa

Directions

Prepare vanilla and chocolate dough separately.

1. Beat together butter and both sugars.
2. Beat in egg, egg yolk, and vanilla.
3. Mix in flour, cocoa if chocolate dough, and salt.
4. Divide vanilla and chocolate dough in half and shape disks out of dough (2 vanilla, 2 chocolate disks).
5. Wrap disks in plastic wrap and refrigerate for 1-2 hours.
6. Create checkerboard cookies from the disks. Generally keep the thickness of the disks at 1/2".
7. Refrigerate cookie logs for 10-15 minutes. At this step you may freeze logs for later use.
8. Bake 12 minutes at 350F.