ICEBOX SHORTBREAD
2 STICKS UNSALTED BUTTER, ROOM TEMP            1 CUP CONFECTIONERS’ SUGAR
1 TEASPOON VANILLA EXTRACT                             Â½ TEASPOON SALT
2 CUPS ALL-PURPOSE FLOUR (PLUS MORE FOR ROLLING)
½ CUP PEANUT-BUTTER OR MINI CHOCOLATE CHIPS
SLICE&BAKE SUGAR COOKIES
1 ½ STICKS (12TBLS) BUTTER, ROOM TEMP   
¾ CUP GRANULATED SUGAR, PLUS ½ CUP FOR COATING
1 LARGE EGG YOLK                                              1 TSP VANILLA EXTRACT
2 CUPS ALL-PURPOSE FLOUR                               Â½ TSP SALT
1. WITH AN ELECTRIC MIXER, BEAT BUTTER UNTIL LIGHT AND FLUFFY, SCRAPING BOWL AS
NECESSARY.  ADD ¾ CUP SUGAR (OR LIGHT BROWN SUGAR FOR BUTTERSCOTHC
VARIATION), AND BEAT UNTIL COMBINED.  BEAT IN EGG YOLK AND VANILLA, THEN FLOUR
AND SALT.  (FOR THE CHOCO VARIATION, ADD THE COCOA WITH THE FLOUR.)

2. TRANSFER DOUGH TO A PIECE OF LIGHTLY FOURED PARCHMENT OR WAXED PAPER.  
USING THE PAPTER SO DOUGH WON’T STICK TO YOUR FINGERS, ROLL INTO A LOG,
ABOUT 1 ½ INCHES IN DIAMETER.  WRAP WELL, AND TWIST ENDS OF PAPER TO SEAL.  
REFRIGERATE UNTIL FIRM, 60-90 MINUTES (OR UP TO 1 WEEK).  DOUGH CAN BE FROZEN UP
TO 3 MONTHS; PLACE WRAPPED LOG INTO A RESEALABLE BAG, LABEL AND DATE.

3. PREHEAT OVER TO 350.  WHEN READY TO BAKE, ROLL THE LOG IN THE ½ CUP
GRANULATED SUGAR (OR RED DECORATING SUGAR, IF DESIRED) TO COAT, AND CUT INTO
¼-INCH-THICK SLICES.  PLACE ON A BAKING SHEET, AND BAKE UNTIL GOLDEN BROWN,
ABOUT 15 MINUTES.  LET COOL 5 MINUTES, THEN TRANSFER COOKIES TO A WIRE RACK TO
COOL COMPLETELY.

VARIATIONS: CHOCOLATE:  AT THE END OF STEP 1, SUBSTITUTE 1/3 CUP UNSWEETENED
COCOAL POWDER FOR 1/3 CUP OF FLOUR; ANDD WITH REMAINING FOUR.  BUTTERSCOTCH:  
IN STEP 1, SUBSTITUTE PACKED LIGHT-BROWN SUGAR FOR THE GRANULATED SUGAR.  RED
DECORATING SUGAR:  IN STEP 3, SUBSTITUTE RED DECORATING SUGAR FOR THE
GRANULATED SUGAR.
1. WITH AN ELECTRIC MIXER, BEAT BUTTER, SUGAR, VANILLA, AND SALT UNTIL SMOOTH.  
WITH MIXER ON LOW SPEED, ADD FLOUR, MISING JUST UNTIL A DOUGH FORMS.  STIR
CHIPS

2.  DIVIDE DOUNG IN HALF; PLACE EACH HALF ON A PIECE OF LIGHTLY FLOURED
PARCHMENT OR WAXED PAPER.  USING THE PAPER SO THE DOUGH DOESN’T STICK TO
YOUR FINGERS, GENTLY ROLL EACH HALF INTO A 1 ½-INCH-DIAMETER LOG.  DIVIDING
EVENLY, SPRINKLE LOGS WITH DESIRED COATING, ROLLING EACH LOG (TO HELP COATING
ADHERE) AND PRESSING IN GENTLY.  WRAP LOGS TIGHTLY IN THE PAPER, TWISTING ENDS
TO SEAL; REFRIGERATE UNTIL FIRM, 1 TO 1 ½ HOURS.  (TO STORE LOGER, PLACE
WRAPPED LONGS IN RESEALABLE PLASTIC BAGS, AND FREEZE UP TO 6 MONTHS).

3. PREHEAT OVEN TO 350 DEGREES.  UNWRAP LOGS; WITH A SERRATED KNIFE, CUT DOUGH
INTO 3/8-INCH THICK SLICES (IF DOUGH IS CRUBMLY, LEAVE AT ROM TEMPERATURE, 5-10
MINUTES). PLACE SLICES ON BAKING SHEETS, ABOUT 1 INCH APART.

4.   BAKE, ROTATING SHEETS HALFWAY THROUGH, UNTIL LIGHTLY GOLDEN AROUND THE
EDGES, 15-20 MINUTES.  COOL ON BAKING SHEETS, 1-2 MINUTES; TRANSFER COOKIES TO A
WIRE RACK TO COOL COMPLETELY.
HOW TO STORE:  IN AN AIRTIGHT CONTAINER, AT ROOM TEMP FOR