Striped Icebox Cookies
Total TimePrep: 30 min. + chilling Bake: 10 min./batch + cooling
I almost didn't make these cookies based on some of the reviews below but I'm so glad I did. Instead, I took the comments on board and came up with a few tweaks. These cookies are the perfect mix of chewy-crunchy and are very flavorful when done right. They do change shape a bit but that did not bother me. My tips are - use a European butter such as Kerrygold, which has a higher fat content than US butters and tends to hold its shape better. The flavor is also way better. I added a teaspoon of almond extract. I definitely put each batch in the freezer for a few minutes after I'd cut them on and put them on the cookie sheet. Leave on the cookie sheet for a minute after baking, as they're delicate straight out of the oven, but also don't slice too thick because they will be too soft. I will definitely make these again. My husband keeps sneaking them when I'm not looking!
I had no problems making these (they were easy and turned out as pictured) and found them delicious. I make thousands of cookies a year and will definitely add these to the mix.
followed the recipe exactly. the cookies look like then melted, covering the entire cookie sheet. No way to save. I am experienced baker and was making various cookies for Xmas party. This recipe was a waste of time and money spent on ingredients.
I agree that they were a bit bland, I will try adding vanilla next time. They do spread, but my family really enjoyed them. I cut the blocks again, making each cookie smaller, which worked out better for me. I found that they are even better, slightly over cooked and crispy (although the white layer will brown).
easy to make, and the raw dough looked perfect, but when I baked them, they got huge and bleached out. they were also bland. very disappointed. I have an oven thermometer, and am an experienced baker. won't be making again.
These were very easy to make, but just a little bland, I will try a tsp of vanilla next time.