Icebox Cookie recipe from 1946

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This Icebox Cookie recipe appeared in The Globe-Independent in Hagerstown, Maryland on December 19, 1946. 


They have crispy edges with a slightly chewy interior flavoured with chocolate and lemon zest.


INGREDIENTS

  • 1 cup sugar (200g)
  • ½ cup unsalted butter (113g)
  • 1 egg
  • 1 teaspoon vanilla extract
  • ½ teaspoon lemon zest, grated
  • 1 ¾ cups bread flour (230g)
  • ¼ teaspoon salt
  • 1 ½ teaspoons baking powder
  • 2 oz. chocolate, melted (57g)

Note: All ingredients should be at room temperature unless otherwise stated.


Method:


  1. Melt chocolate and set aside to cool.
  2. In a large bowl, cream butter and sugar until light and creamy.
  3. Beat in egg.
  4. Add vanilla and lemon zest.
  5. Sift flour, salt, and baking powder into the butter/sugar mixture.
  6. Bring together into a rough dough.
  7. Divide into two equal parts.
  8. Add melted, cooled chocolate to one half. Kneed until chocolate is fully incorporated.
  9. Roll out both parts separately on wax paper (or parchment paper) to about ⅛ of an inch thick. (About 11x8 inches.) Use your hands or a bench scraper to shape the dough into a rectangles.
  10. Place the dark dough on top of the white dough.
  11. Roll like a jelly roll along the long side.
  12. Wrap the dough log in wax paper and refrigerate overnight.
  13. When ready to bake, preheat oven to 400°F/205°C and line cookie sheets with parchment paper.
  14. Take the roll out of the fridge and cut into slices ¼-inch thick.
  15. Bake in a preheated oven at 400°F/205°C for 8-10 minutes or until the edges of the cookies begin to brown.
  16. Cool in pans for 5 minutes, then fully cool on cooling racks.


Notes: 

- The dough will keep in the fridge for 3-5 days, or in the freezer for 3-6 months.

- The original recipe calls from double-acting baking powder. Most baking powders sold in stores for home baking are double acting.


Original newspaper clipping from 1946:





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