10 October 2010 Biscuits Frigidaire (Icebox Cookies)

Biscuits Frigidaire (Icebox Cookies)

October 10, 2010 By

Growing up, my mom made the most succulent food one could ever want, but she wasn’t a baker.  In her short baked goods repertoire, is what we French Canadians call “Biscuits Frigidaire”.  Each time I make these icebox cookies, it brings back memories of getting the wax paper-wrapped cookie dough log out of the freezer so we could enjoy fresh baked treats within minutes.  This is truly one of the easiest cookie recipes, but one that yields crisps-chewy golden cookies on a moment’s notice.  Perfect for when unexpected guests stop by for coffee and you need a quick treat to serve.

Icebox Cookies

Icebox Cookies

Ingredients:

  • 1 cup (2 sticks) butter, softened
  • 1/2 cup light brown sugar
  • 1/2 cup granulated sugar
  • 1 egg, lightly beaten
  • 1 tsp pure vanilla extract
  • 2 cups all-purpose flour
  • 1/2 tsp baking soda
  • 1/4 tsp salt

Cookie Dough Directions:

  1. In the bowl of an electric mixer, cream the butter and the two sugars until light and fluffy – 4 minutes.
  2. Add the egg and the vanilla extract and beat to incorporate.
  3. In a medium bowl, sift the flour, the baking soda and the salt.
  4. Add the flour mixture to the butter-sugar mixture in half cup additions, beating to just incorporate between additions, then finally beat until dough begins to come together – no more than 2 minutes total.
  5. Divide the dough in half and place each half on a large sheet of wax paper (dough should be at the top of the sheet – think top of a sheet of paper).  Shape the dough into a log using the wax paper to help smooth the dough (think sushi roll), then wrap each dough log completely with the wax paper and twist each end to seal the logs.  Place logs in the refrigerator for several hours and up to three days (logs can be frozen for up to a month).

Baking Directions:

  1. Preheat oven to 400 degrees.  Line two cookie sheets with parchment paper or lightly spray with cooking spray.
  2. Cut the logs into 1/4 inch thick slices using a sharp, thin-blade knife.  Place the cookies on the cookie sheets approximately two inches apart.
  3. Bake 10-11 minutes or until lightly golden brown. Remove from oven and cool completely on a wire rack (waiting for the cookies to cool completely will be extremely difficult).

Makes about three dozen cookies.

Notes:  Cooled, baked cookies can be stored in an air-tight container at room temperature for a week (you’ll never have these cookies on hand for a week – trust me).  Thaw frozen cookie dough in the refrigerator before slicing.  Want to vary the recipe a bit?  Add mini chocolate chips to one of the dough logs!

Filed Under: American, Canadian, Desserts Tagged With: , , , ,

Koulourakia – Greek Cookies

December 13, 2009 By
Koulourakia

Koulourakia

I dated a Greek guy for three years when I was younger and absolutely loved the holidays at his parents’ home.  Tons of cooking and baking and I learned a lot about simple, tasty food from his mother and Yia Yia (his Grand-Mother).  Every Easter, his Yia Yia would come to the house and bake her Koulourakia cookies.  She didn’t have a recipe, just memories from the old country but was willing to let me write down the ingredients and her techniques for the enjoyment of the next generation.  I’ve come up with the measurements in the following recipe as I didn’t think many people would appreciate the “put enough flour so that the dough will be okay”.  These cookies are dry and almost tasteless, but are addictive and you’ll want a dozen at-a-time.  Here’s to Theodora!

Ingredients:

  • 2 sticks butter
  • 3 large eggs
  • 1 cup sugar
  • 1 tsp baking powder
  • 1 ounce of whiskey mixed with a pinch of baking soda
  • 1 tsp vanilla
  • flour (approximately 3 1/2 cups)
  • 1 large egg beaten with ¼ cup milk
  • sesame seeds (approximately 5 tbsp)

Directions:

  1. Preheat oven to 350 F.
  2. In a large bowl, whip the butter until creamy, approximately 1 minute.  Add sugar and blend.  Add eggs, beating well after each one.  Add baking powder.  Add whiskey mixture and vanilla.   Add flour.  Refrigerate the dough for 30 minutes.
  3. On a lightly-floured surface, form a tbsp of dough into a ball then roll it into a 7-inch long rope (sprinkle dough with some flour if too sticky).  Take the two ends of the rope, join them then twist to form a braid (watch video on how to do this).
  4. Line 4 cookie sheets with wax paper.  Place cookie braids about 2 inches apart on the wax paper-lined trays and brush tops with the egg and milk mixture.  Sprinkle the top of each cookie with sesame seeds.
  5. Place two cookie sheets on the top rack of the oven and bake until tops of cookies are browned, approximately 10 minutes, then switch the cookie sheets from the upper oven rack to the bottom oven rack and bake an additional 10 minutes.  Repeat process with additional baking sheets.
  6. Take cookies out of the oven and cool for 2 minutes, then transfer them to a kitchen towel and cool completely.

Makes 48 cookies.

Notes:  You’ll need 4 cookie sheets for this recipe (can cool and wash the first 2 cookie sheets after the first batch of cookies have baked).  You’ll likely need to re-refrigerate the dough after you roll and braid enough cookies for 2 baking sheets.  Not into braiding?  Koulourakia can also be made into a circle using a 7-inch long rope!  Do not store cookies before they’ve cooled completed or they’ll lose their crunch.

Filed Under: Desserts, Greek Tagged With: , ,