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Active Time
30 min
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Total Time
6 hr
With their simple, homespun charm, these icebox cookies are just the nibble you'll want to have on hand as you do your Christmas gift wrapping. The thinner you can slice the dough, the crisper the cookies will be, so we freeze the dough for a bit (after chilling it in the fridge) before slicing. Plus, it will be much easier to cut through the almonds and get nice, neat rounds.
Ingredients
Step 1
Whisk together flour, baking soda, and salt. Beat together butter and brown sugar in a large bowl with an electric mixer until pale and fluffy, then beat in egg and vanilla. At low speed, mix in flour mixture until a dough just forms. Stir in whole almonds. Divide dough in half. Using a sheet of plastic wrap or wax paper as an aid, form each piece of dough into a log 9 to 9 1/2 inches long (about 1 1/4 inches in diameter). Chill, wrapped in plastic wrap, until very firm, at least 4 hours. Freeze 30 minutes to facilitate slicing.
Step 2
Preheat oven to 350°F with racks in upper and lower thirds. Line 2 large baking sheets with parchment paper. Cut 1 log of dough crosswise into slices less than 1/8 inch thick with a thin sharp knife, rotating log after each slice to help keep round shape. (If dough gets too soft to slice through nuts easily, freeze briefly.) Arrange cookies about 1/2 inch apart on baking sheets.
Step 3
Bake cookies, switching position of sheets halfway through, until golden brown all over, 12 to 15 minutes total. Transfer cookies on parchment to racks to cool.
Step 4
Repeat with remaining dough (cool baking sheets and line with fresh parchment).
•Dough can be chilled up to 3 days or frozen, wrapped in plastic wrap, then foil, 1 month (thaw in refrigerator just until dough can be sliced).
•Cookies keep in an airtight container at room temperature 1 week.
Leave a Review
Reviews (7)
Back to TopVery pleasant little crisps for tea time. Will make again and again.
lillor
Winnipeg, Canada
2/23/2016
I made this exactly as written and thought it was okay, nothing special.
RosieontheRun
Richmond, VA
12/6/2009
Delicious! Thin and crispy. I used slivered almonds, because I prefer a more subtle crunch than whole provides, and added a touch of cardamom because I was worried the cookies might be a little bland. Aside from those two minor modifications, I stuck to the recipe, and was very pleased with the results. I baked half the dough, and am storing the remaining log in my freezer for impromptu tea parties. I'll definitely be making these again...though I might add more cardamom next time for a bit more kick.
Anonymous
victoria, bc
6/27/2009
Great recipe. Turned out perfect. You do not need to use whole almonds or cook them longer than 12 minutes, by the way. I only had slivered almonds and they turned out just fine. I also goofed up and ended up freezing them for about 2 hours (rather than the 1/2 hour the recipe calls for) and they turned out just fine. This is an excellent recipe--I will definitely make them again. Not too sweet, good and crispy, nice almond taste.
ljlindhurst
Brooklyn, NY
12/23/2008
These were great. Definitely an adult cookie. Sort of like a Jules Destrooper almond thin.
Anonymous
arlington, ma
12/23/2008
These were easy and delicious, not too sweet. Sort of skewing to the adults...probably fab with Port.
tomcotter
Portland, OR
12/19/2008
I was so excited to get my Gourmet christmas issue, loved all the cookie recipes. Anyway, baked them all, so come back Sunday to see a review of them all! (my bd party is tonight, Thanksgiving feast was last night, so no time right now...). These were blah, ok. (the Coconut-almond lace cookies were fabulous,I even skipped the chocolate drip on top, didn't have time. They're perfect, just as they are... Later
Anonymous
Northfield, MN
11/28/2008
