Colored Striped Icebox Cookies Recipes

Steps:

• Make the filling: In a food processor, combine dried sour cherries, jam, and sugar. Process until coarsely pureed. Transfer to a small saucepan over medium heat. Cook, stirring occasionally until it comes to a boil. Remove from heat, and stir in almond extract. Let stand until cool.
• Make the dough: In a medium bowl, whisk together flour, cornmeal, baking powder, and salt; set aside.
• In the bowl of an electric mixer fitted with the paddle attachment, cream butter and sugar on medium speed until light and fluffy, 2 to 4 minutes. Add egg and vanilla; incorporate. With mixer on low speed, add flour mixture to butter mixture; mix to combine.
• Transfer dough to a clean work surface, and divide into four equal portions. Place one portion between two pieces of parchment paper that are at least 12 inches square. Roll out dough to a 3 1/2-by-9-inch rectangle about 1/4 inch thick. Repeat with the remaining three portions dough. Transfer to a baking sheet and freeze for about 30 minutes.
• Assemble the cookies: Remove dough from freezer. Remove top pieces of parchment from dough. Spread one-third of the filling evenly over one portion of dough. Invert second rectangle over the first; remove parchment on top. Repeat layering process, leaving the top rectangle uncoated. Trim to a 3 1/4-by-8 1/2-inch brick. Wrap in plastic wrap and transfer to freezer for 1 hour.
• Preheat oven to 350 degrees. Line baking sheets with Silpats (French nonstick baking mats). Cut the brick into 1/4-inch-thick rectangles; place on baking sheets, spaced 2 1/2 inches apart.
• Bake until light golden around the edges, 12 to 15 minutes. Transfer to a wire rack to cool. Store in an airtight container for up to 2 weeks.

Steps:

• In large bowl, beat sugar, butter, vanilla and eggs with electric mixer on medium speed, or mix with spoon. Stir in flour, salt and baking soda. Divide dough in half. Stir 1/2 teaspoon food color into 1 half, or stir 1/2 teaspoon of different food colors into each half. Cover both halves and refrigerate 1 hour.
• On very lightly floured surface, shape each halfof dough into 2 strips, each about 9x2 1/2 inches. Layer strips, alternating colors; press together. Wrap and refrigerate about 2 hours or until firm.
• Heat oven to 400°F. Cut dough into 1/8-inch slices. On ungreased cookie sheet, place slices about 1 inch apart. Bake 8 to 10 minutes or just until edges are golden brown. Immediately remove from cookie sheet to coolingrack; cool.

Steps:

• Sift together first five ingredients; set aside. In a bowl, cream butter and sugars. Add eggs, vanilla and lemon extract; beat well. Add dry ingredients; mix well. Stir in nuts. , Divide dough into four parts and shape into 11x1-1/2-in. rolls. Wrap in foil and chill overnight. , Slice cookies 3/8 in. thick. Bake on greased baking sheets at 350° for about 10 minutes.

Steps:

• Line a 9x5x3-inch loaf pan with wax paper or parchment paper (try to get most wrinkles out); set aside.
• Cream together butter and sugar in a large mixing bowl; beat in egg.
• In a separate bowl, combine flour, baking powder, and salt; gradually beat this into creamed mixture.
• Divide the dough into thirds; each in it's own small bowl.
• Add crushed mints and red food color to 1 third; mix well (may need to use hands to blend color well).
• Add melted chocolate to another third; mix well (may need to use hands).
• Add nonpareils and green food color to last third; mix well (may need to use hands).
• Spread red dough on bottom of lined loaf pan. Spread chocolate dough on top of that. Lastly, spread the green dough on top. Cover with plastic wrap and chill for at least 2 hours (or place in freezer for 1 hour).
• When chilled and firm, remove dough from pan.
• Preheat oven to 375°F.
• Lay the loaf of dough flat on a cutting board (just the way it was in the loaf pan) and use a large knife to cut dough down the middle lengthwise. Now cut each strip into 1/4" - 1/2" slices across (so each is "striped).
• Place slices 1" apart on lightly greased baking sheets. Bake at 375°F for 10-12 minutes or until edges just begin to brown.

Steps:

• In a large bowl, cream butter and sugars until light and fluffy. Add egg and vanilla. Combine the flour, baking powder, salt and baking soda; gradually add to creamed mixture and mix well. , Divide dough into three portions; tint each a different color. Roll each portion of dough on waxed paper into a 9x5-in. rectangle. Freeze for 10 minutes. , Cut each rectangle in half lengthwise. Lightly brush top of one rectangle with milk. Top with another colored dough. Remove waxed paper; brush top with milk. Repeat with remaining dough, alternating colors to make six layers. Press together lightly. Wrap with plastic wrap. Refrigerate for several hours or overnight. , Unwrap dough; cut into 1/4-in. slices. Place 2 in. apart on ungreased baking sheets. Bake at 350° for 8-10 minutes. Cool for 1-2 minutes before removing from pans to wire racks to cool completely.

Steps:

• In a large bowl, cream butter and sugar until light and fluffy. Beat in egg. Combine the flour, baking soda and salt; gradually add to creamed mixture and mix well. Stir in pecans and candied cherries. , Shape into four 8-in. rolls; wrap in plastic. Refrigerate for at least 4 hours or until firm., Unwrap and cut into 1/8- to 1/4-in. slices. Place 2 in. apart on ungreased baking sheets. Bake at 350° for 7-8 minutes or until lightly browned and edges are set. Cool for 1-2 minutes before removing to wire racks.

Steps:

• Cream sugars and shortening together.
• Beat in eggs, lemon extract and vanilla extract.
• In a separate bowl mix remaining ingredients.
• Add dry to the wet and mix well.
• Make into loaves.
• Refrigerate to chill thoroughly.
• When ready to bake, slice and bake in a slow oven at 250-300°F - Slow baking is very important.
• Bake until all cookies are done about 10 minutes.

Steps:

• Make filling: Process cherries, jam, and sugar in a food processor until coarsely pureed. Transfer to a small saucepan. Bring to a boil over medium heat, stirring occasionally. Remove from heat, and stir in almond extract. Let cool completely.
• Make dough: Whisk together flour, cornmeal, baking powder, and salt in a bowl. Put butter and sugar in the bowl of an electric mixer fitted with the paddle attachment; mix on medium speed until pale and fluffy, 2 to 4 minutes. Mix in egg and vanilla. Reduce speed to low. Add flour mixture; mix until just combined.
• Transfer dough to a work surface. Divide into four equal pieces. Roll one piece of dough between two sheets of parchment paper to a 3 1/2 by 9-inch rectangle about 1/4 inch thick. Repeat with the remaining dough pieces. Transfer with parchment to a baking sheet, and freeze 30 minutes.
• Assemble cookies: Remove top pieces of parchment. Spread one third of the filling evenly over one rectangle. Top with another rectangle; remove parchment. Repeat with remaining filling and rectangles, leaving the top rectangle un-coated. Wrap in plastic, and freeze 1 hour.
• Preheat oven to 350°F. Trim dough to a 3 1/4 by 8 1/2-inch brick. Cut into 1/4-inch-thick slices. Space 2 1/2 inches apart on baking sheets lined with nonstick baking mats (such as Silpats). Bake cookies, rotating sheets halfway through, until edges are pale golden brown, 12 to 15 minutes. Let cool on sheets on wire racks. Cookies can be stored in airtight containers at room temperature up to 2 weeks.

Steps:

• In a bowl, cream the butter and brown sugar. Add egg and vanilla; beat well. Combine dry ingredients; add to creamed mixture. Stir in nuts if desire. , On a lightly floured surface, shape the dough into three 10-in. x 1-in. rolls. Tightly wrap each roll in waxed paper. Freeze for at least 12 hours. , Cut into 3/8-in. slices and place on greased baking sheets. Bake at 350° for 6-8 minutes. Remove to a wire rack to cool.

Steps:

• Using the electric mixer, mix the butter and the sugar until creamy. Add the eggs and the salt, and mix well. Beat in milk and vanilla. Add flour a little at a time, mixing it in until all of it has been incorporated.
• Divide the dough into balls, one for each color. For chocolate dough, add cocoa (1/4 cup is enough to flavor half a batch). Mix well with electric mixer. For colored dough, start with 1/4 teaspoon food coloring, and mix well. Add more in tiny amounts for darker colors. Gel-paste coloring can be intense, so add it gradually.
• Wrap each ball of dough in its own sheet of plastic wrap; pat flat into a rectangle. Refrigerate at least one hour or until ready to use.
• Parchment or waxed paper makes a good work surface. Sprinkle generously with flour, then roll out each piece of dough 1/4 to 1/2 inch thick to make the swirls; you can use thicker layers for the bull's-eyes.
• The bench scraper is a good tool for trimming dough's edges to make them even. The egg white, brushed on with a pastry brush, will act as a glue, making the layers stick together.
• For center, with your hands, roll chocolate dough into a 1/2- to 1 1/2- inch-thick rod; chill 20 minutes. Place rod on edge of rolled-out dough that's been brushed with egg white.
• Roll rod inside sheet of dough. Cut the dough where it meets up. Seal by pinching and pressing gently. Chill 20 minutes, then repeat to add other layers. To decorate, go to step 7, or jump to step 8 for plain.
• For spirals, measure and trim two or more colors of dough to same size. Brush on egg white, then stack layers. Brush top with egg white. Starting at one end, roll up the dough.
• Smooth and straighten the layers as you roll them so there are no gaps, then gently pinch and press the edge of the roll to seal it. Now the dough is ready to decorate. If you want plain cookies, skip to step 18.
• Add your favorite toppings (try coconut, colored sanding sugar, chopped nuts, or chocolate sprinkles): Spread topping in baking sheet, brush dough with egg white, and roll the log in topping.
• Roll each log in parchment or waxed paper; twist the ends of the paper closed. To help the logs keep their round shape, set each in a cardboard paper-towel roll that you have sliced open lengthwise.
• To remember what colors you have already used, with crayons, draw the designs onto key tags; tie the tags onto the paper covering the logs. Chill logs until they are solid, about 1 1/2 hours.
• Cut 15 inches of dental floss (or double thickness of thread). Let log soften for about 10 minutes. Remove parchment. Wrap floss around log and pull through. Make the slices thin: 1/4 inch or less.
• Preheat oven to 350 degrees. Place slices on an ungreased baking sheet (lined with parchment paper). A grown-up should bake the cookies 12 to 15 minutes, until firm but not browned. Let cool on baking sheet for several minutes, then transfer to a wire rack.