I fell in love with Swiss Icebox Cookies a few years ago. When my cousin gave me the recipe (thanks D) I didn’t expect much, because it seemed they were made of familiar ingredients. But when I tried them, soon I found out they were terribly addictive – I just couldn’t stop eating them.
Slice-and-bake icebox cookies (or refrigerator cookies) are very practical. You can prepare them ahead of time and keep them in your freezer. Then you can just pull-out when you need them, and bake straight from the freezer. This comes especially handy in holiday season or when preparing for a large party. Not to mention unexpected guests or sudden cookie cravings.
Another reason the recipe for Swiss Icebox Cookies is awesome is that it doesn’t require a cookie cutter. Make these cookies into ready-to-slice tubes, wrap with plastic and keep until ready to bake.
- 350 g flour 2 3/4 cups
- 175 g butter 1 cup or 1 1/2 stick
- 150 g granulated sugar 3/4 cup
- 1 tsp vanilla extract
- 2 eggs whole
- a pinch of salt
- 125 g hazelnuts chopped or ground, 2 cups
- 100 g raisins or dry apricots 2/3 cups
Combine all ingredients and knead just until the dough starts to come together.
Dump onto a surface dusted with flour and divide into 2 parts. Shape each part into a log, 1 inch (3 cm) diameter. Wrap in plastic wrap and freeze for 24 hours (or longer).
Cut into disks about 1/2 cm thick (if you cannot cut right away, wait for few minutes until cookies thaw a little bit). Place them on a greased cookie sheet and bake in 350 F (175 C) preheated oven for about 15 minutes until they are pale golden.