Page 104 - Classic Cookies with Modern Twists

2. Remove the dough from the mixing bowl and divide equally

between 2 (12-inch) lengths of parchment paper, waxed paper, or
plastic w rap. Smooth and pat the pieces of dough into rect angles
by attening the tops and sides with your hands. Use the paper

to help roll and shape the dough into 2 logs, approximately 8½
inches long and 1½ inches in diameter. Twist the ends of the
paper to seal the logs, and refrigerate until rm, at least 2 hours
and up to 3 days. (If well w rapped, the logs of dough will keep in
the freezer for up to 3 months.)

3. Preheat the oven to 350 degrees F. Line 2 baking sheets with
parchment paper. Remove the dough from the refrigerator and
unw rap. Using a sharp thin knife, slice ⅜-inch-thick cookies.

Bake for 15 minutes, rot ating the sheets half way through, or
until the cookie edges are lightly brow ned. Allow them to cool for
a few minutes on the baking sheets before transferring the
cookies to a wire rack to cool completely.

WITH A TWIST

Brow n Sugar–Sesame Icebox Butter Cook ies: Substitute ½

cup light brow n sugar for the granulated sugar, add ½
teaspoon toa sted sesame oi l to the butter mixture, and
reduce the amount of vanilla extract to ½ teaspoon. Before
slicing and baking, br ush the log with egg wash (see note)

and roll in about ¼ cup lightly toa sted sesame seeds,
pressing gently so that they stick.

Ginger–Toa sted Oat Icebox Butter Cook ies: Add 1 teaspoon
grou nd ginger and ¼ cup nely chop ped cr ystallized

ginger after mixing in the our, and substitute 1 cup
lightly toa sted rol led oa ts for the almonds.