Description
These traditional icebox cookies are a masterclass in patience, requiring a long chill to develop a deep, buttery flavor and a signature crisp snap. Studded with slivered almonds and subtly spiced with cinnamon, they are an elegant accompaniment to tea or coffee.
Ingredients
- 16 oz unsalted butter
- 1 cup light brown sugar
- 1 cup granulated sugar
- 3 large eggs
- 5 cups all-purpose flour
- 1/2 pound slivered almonds
- 1 teaspoon baking soda
- 1 teaspoon ground cinnamon
Instructions
- Cream the butter with the light brown and granulated sugars on medium speed until the mixture is light and fluffy.
- Incorporate the eggs one at a time, mixing thoroughly after each addition to ensure a stable emulsion.
- Sift together the flour, baking soda, and cinnamon, then gradually mix into the wet ingredients on the lowest mixer setting.
- Gently fold the slivered almonds into the dough using a spatula until they are evenly distributed.
- Shape the dough into long cylindrical logs, wrap them tightly in plastic or parchment, and refrigerate for 8 to 48 hours.
- Preheat your oven to 350°F and slice the chilled dough logs into paper-thin rounds using a very sharp chef’s knife.
- Bake for approximately 7 minutes until the edges are golden, then let cool on the sheet for 5 minutes before transferring to a wire rack.
Notes
For the cleanest slices, ensure your knife is exceptionally sharp and chill the dough logs again if they become too soft to handle during the cutting process. To prevent the logs from flattening on one side while in the refrigerator, you can place them inside empty paper towel tubes. These cookies reach their maximum crispness once completely cooled and can be stored in an airtight container for up to two weeks.
- Prep Time: 25 mins
- Cook Time: 7 mins
- Category: Dessert
- Method: Baking
- Cuisine: American