Icebox Cookies
The correct term for these cookies today is, of course, “refrigerator cookies,” but I cling to “icebox” because it reminds me of the old ice chest that we used during summers in Vermont. The dough is wrapped in wax paper and chilled. Then you slice the cookies as thin as you like, and as many as you want. Bake only what you figure you will eat in the next few days and then cut and bake another batch, so the cookies are always fresh—a boon to the single cook. You can play with the dough, too, and vary the ingredients, so you never tire of exactly the same flavor. Here is an almondy-tasting version that I particularly like.
Ingredients
Preparation
Step 1
Cream the butter and the two sugars together in a bowl. Add the almond extract, crack the egg into the bowl, and mix thoroughly. Toss the cream of tartar, salt, and nutmeg with the flour, add to the batter and beat until blended. Fold in the slivered almonds. Turn the dough out onto a large piece of lightly floured wax paper, and with floured hands form it into a long roll about 1 1/2 inches in diameter (or, if you prefer, form two rolls). Now wrap the wax paper around the log, and refrigerate for several hours or for as many as 10 days (then if not used up, it should be frozen).
Step 2
When you are ready to bake a batch, preheat the oven to 400°. Using a sharp knife, cut as many 1/4-inch slices of the dough to make as many cookies as you think you’ll eat up in the next few days, and arrange the rounds with space between on a cookie sheet lined with Silpat or parchment. Bake for 8 minutes. Remove to a rack to cool.
Variations
Step 3
To vary, look through some old American cookbooks—Fannie Farmer, the original Joy of Cooking—for ideas. I love the oatmeal combination recommended in Joy, and I’ve made the spicy version using dark Vermont maple syrup instead of molasses. There are lots of possibilities.
