Ice Box Cookies (Refrigerator Cookies) Baked Until the Edges Set

Set out unsalted butter room temperature, grated lemon zest bright yellow parts only!, and sugar before you start Ice Box Cookies (Refrigerator Cookies) Baked Until the Edges Set. The batch is written for 40 cookies.

Count on 15 minutes of prep, 25 minutes of cooking, about 40 minutes from the first measurement to the plate.

Ingredients Method

What goes in the bowl

For the Cookies

• 1 cup unsalted butter room temperature
• 1 teaspoon grated lemon zest bright yellow parts only!
• 1 cup sugar
• 1 egg
• 1 tablespoon rum
• 1 teaspoon baking powder
• 2 ⅝ cups all-purpose flour ⅛ cup = 2 tablespoons
• ½ teaspoon cardamom
• ⅓ cup finely chopped almonds
• ⅓ cup finely chopped candied lemon peel

For the Rum Glaze

• ½ cup powdered sugar
• 1 tablespoon rum make sure it’s decent!

How the cooking goes

1. Zest the lemon into the sugar and massage with a gloved hand to distribute. In a medium bowl combine the flour, baking powder and cardamom.
2. Cream the butter and sugar on medium speed until light and fluffy. If your butter is ambient temperature, this takes 1-2 minutes max.
3. Put the egg and beat until fluffy. Add rum and beat to combine.
4. Sieve the dry ingredients directly into the bowl. Mix on low until the mix just comes together.
5. Turn through the sliced almonds and candied lemon peel. You do this in the mixer on low—just don’t overmix.
6. Shape into two 2-inch logs using baking paper. Wrap in plastic wrap and chill until firm—several hours or overnight.
7. Heat the oven to 350°F (176°C). Cut ¼-inch slices and place on sheet pan lined with parchments.
8. Oven-bake for 7-8 minutes. They will look matte and will have puffed slightly.
9. Cool for 2 minutes on the sheet pan, then move to a wire rack to cool until it is no longer warm.

To Make the Rum Glaze

1. Whisk together rum and powdered sugar until the texture looks smooth.
2. Move it onto a disposable piping bag or zip-top baggie. Cut a small hole. Drizzle glaze over cooled cookies. To flood them, draw a circle with glaze about ¼ inch inside the edge, then squeeze to fill the circle. Let dry before stacking.

After it comes off the heat

Cool the sheet on a rack before the pieces are stacked. A covered tin keeps them for a few days.

If you want another plate from Cookies, open Gingersnaps after Supper and Raspberry Ribbon Cookies Baked Until the Edges Set.