It is the season for MORE cookie baking, so let’s get on to it and not waste anymore time. As I always say, so many cookies, so little time 🙂 I have a lot of cookie recipes that I want to share for the holiday season but with so little time I have to choose few and save the rest for later. For today, I selected a make-ahead cookie recipe for busy bee like us 🙂 It is my Espresso Shortbread Chocolate Chip Icebox Cookie.

Make-ahead ice box cookies are something that you would want to keep especially during the holiday season, this recipe particularly :). They freeze well that’s why they are called ice-box cookies and they are super easy to make. Make it, shape it, freeze it and bake it later.

Today’s cookie is Shortbread Pecan & Chocolate Icebox Cookie, one of my favorite. I made a version of this cookie last year and it was a hit. When I made it last year, I made it as a regular scoop and bake cookie. I bake it right after making it. I love it so much that I thought an ice-box style cookie of the same recipe will be a nice variation. The difference is this one I had it rolled into a log shape just like any ice box cookie and off it goes into the freezer. It’s very convenient having a cookie like this, something I can just pull out from the freezer and bake.

What Are Ice Box Cookies?

Ice Box Cookies also known as refrigerator cookies are a slice and bake kind of cookies. The cookie dough is shape into a log shape then chilled in the refrigerator before slicing, freezing and baking. This type of cookie is a good make-ahead cookie and are perfect for freezing for future use. They make good for an emergency cookie craving or edible gift giving.

How Are Ice-Box Cookie Different From Other Cookie?

The process of making the cookie dough is almost similar to other cookies like shortbread or chocolate chip cookies. The difference lies on how the dough is used and prepared before baking. Regular scoop and bake cookies are scooped into a baking sheet and bake. Although some cookie dough requires chilling, but the dough are chilled as is and not shaped as a log. Ice-box cookie on the other hand are chilled or keep frozen, but it is shaped into a log shape then sliced instead of scooped or hand shaped. They come out smooth surface and with more even shape and smooth edges.

Can You Freeze Ice-Box Cookies?

Yes, in fact this is one cookie type that is great for freezing, hence the name “Ice Box” cookie. To freeze, simply shape the dough into a log shape, wrap the logs tightly in plastic wrap, then place the logs in freezer bags and freeze. Thaw in the refrigerator overnight or on countertop (if making the same day) until soft enough to be slice. I have a separate post How To Freeze Cookie Dough check it out, it may come handy especially during holiday season.

Baked cookie can be frozen up to 3-months and unbaked cookie dough (like this one) could last 2-3 months in the freezer. Baked cookies could last 3-5 days at room temperature after that it is advisable to keep it in the refrigerator especially if the cookie uses egg.

What to Expect From This Cookie

This cookie has a nice buttery taste, slightly crunchy side and slight soft center. The chopped nuts and chocolate chips gave a nice texture to the cookie which I find nice. Although most ice-box cookies are smooth and doesn’t have mix in like nuts and chips, I find that adding them make the cookie more interesting and not too plain. You can make this cookie plain without any add-on or you can use other nuts like Pistachio or some dried fruits like Cranberry will be nice too. Just make sure to chopped the nuts or dried fruits in small pieces so the cookie doesn’t crack easily when you sliced them.

This pairs perfectly well with tea or coffee, or just have it on its own. I love making this cookie anytime of the year. An all-aroud cookie that is great for sharing for for keeping to yourself. Sharing is caring but if you decided to keep all to your self, no judgment there 🙂 I’ve done it couple of times too.

Ingredients:

• 1/2 cup (1 stick) unsalted Butter – softened at room temperature (take the butter out of the refrigerator at least 1 hour before using)
• 3 tablespoon Cream Cheese – softened at room temperature
• 1/3 cup + 1 tablespoon Confectioners/Icing Sugar
• 1 teaspoon pure Vanilla Extract
• 1 cup + 2 tablespoon All-Purpose Flour
• 2 teaspoon instant Espresso Powder
• 1/3 teaspoon fine Salt
• 1/4 cup finely toasted chopped Pecans
• 1/4 cup finely chopped Chocolate or mini Chocolate Chips or combination of both

Instructions:

1. Preheat oven to 350F.
2. Toast the Pecans: On a baking sheet, toast pecans about 5 minutes, or until fragrant. Let cool, then chop to smaller pieces. Do not leave too much whole pieces as this could make cutting the cookie challenging and could result to cracks.
3. Cream Butter and Sugar: With an electric mixer, cream butter, sugar and espresso powder until light, about 1 minute. Add vanilla extract.
4. Dry Ingredients: In a separate bowl, whisk in salt and flour.
5. Wet + Dry Ingredients:  Turn the mixer down to low speed and gradually add dry ingredients mixture. Mix just until dough comes together. Scrape down sides of bowl as needed. The dough will be crumbly at first. Try to pick a small amount and clump it in your hands. Once it clump together, you can stop mixing.
6. Nuts and Chocolate: Manually fold in chopped pecans and chocolate. You should have a clean bowl and the dough should be shapeable at this stage.
   • Alternatively, you can also use chopped Pistachio, Almond, Hazelnut, Walnut, dried Cranberry
7. Shape into Log:  Transfer cookie onto your working counter, roll and shape into a 6-inch log size. Tightly wrap with plastic wrap.
8. Chill & Cut: Chill in the refrigerator about 30 minutes to 1 hour, then cut into 12 pieces. Arrange in a baking sheet about 2 inches apart. The unbaked dough can be kept in the refrigerator for a week, if longer than that, store in the freezer.
9. Bake for 13- 15 minutes until sides are slightly brown but center still soft,  rotating halfway for even baking.
10. Cool cookies on a wire tack.

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