Other Electric Products Recipes

Icebox Cookies

A generational treat made with dried fruits and nuts. The dough is refrigerated before baking, hence the name “icebox” (before refrigerators were invented). Making these cookies is a wonderful activity to enjoy with family and friends!


Ingredients (makes about 28 cookies):
Dough base (makes approx. 6.4 oz.):

  • 1/2 cup unsalted butter, room temperature
  • 1/2 cup powdered sugar
  • 1 egg yolk
  • 1 tsp. baking powder
  • 1/2 tsp. vanilla extract

Vanilla dough:

  • 1/2 (approx. 3.2 oz.) of dough base from above
  • 1 cup plus 1 tsp. cake flour
  • 1 tsp. dried cranberry, minced
  • 1 tsp. dried apricot, minced

Strawberry dough:

  • 1/4 (approx. 1.6 oz.) of dough base from above
  • 1 drop red food color
  • 1 tsp. strawberry powder 
  • 1/3 cup plus 1 Tbsp. cake flour

Pistachio dough:

  • 1/4 (approx. 1.6 oz.) of dough base from above
  • 2 tsp. pistachio powder
  • 1 drop green food color
  • 1/3 cup plus 1 Tbsp. cake flour

Glue:

  • 1 egg white
  • 1 Tbsp. water

*Strawberry powder can be made from freeze-dried strawberries using a food processor. Pistachio powder can be made with unshelled pistachios unsalted and roasted using a food processor.

*You will need an 8-inch ruler or longer.

*This recipe was developed for the Micom Toaster Oven (ET-ZLC30). Adjustments may be necessary when using other models.

1

Make the dough base. In a bowl, whisk butter and sugar until well combined. Add egg yolk, baking powder and vanilla and mix to combine. Divide the dough into three pieces – one 1/2 size, and two 1/4 sizes – and place each in separate bowls.

2

Make vanilla dough. Take the 1/2 size dough from step 1, sift cake flour over and combine with a spatula. Do not over-mix. Divide the dough into three equal pieces. For one piece, mix in dried cranberry and apricot. Wrap each dough with plastic wrap and rest in the refrigerator for 30 minutes.

3

Make strawberry and pistachio dough.
For the strawberry dough, take one 1/4 size dough from step 1, add strawberry powder, red food color, and mix to combine. Sift cake flour over and combine with a spatula. Do not over-mix. 

For the pistachio dough, take the remaining 1/4 size dough from step 1, add pistachio powder and mix, then add green food color and mix again. Sift cake flour over and combine with a spatula. Do not over mix.

Divide each dough into two pieces, wrap each with plastic wrap and rest in the refrigerator for 30 minutes.

4

After resting the dough, take out all vanilla dough pieces to form into the following shapes. Make sure to lightly knead the dough before shaping. To shape, place dough on parchment paper and cover with plastic wrap. The dough with dried fruits will be for Dough C.

  • Dough A (checkboard): Roll out to form a 2-1/2” x 3” rectangle. 
  • Dough B (swirl): Roll out to form a 2 “ x 6-1/2” rectangle.
  • Dough C (poker chip): Form a cylinder log 1” diameter and 3-3/4” long.

Wrap each dough with plastic wrap and rest in the refrigerator. 

5

Take out the strawberry and pistachio dough pieces to form the following shapes. Make sure the lightly knead the dough before shaping. To shape, place dough on parchment paper and cover with plastic wrap.

  • Dough D (checkboard): Roll out a strawberry dough to form a 2” x 3” rectangle.
  • Dough E (poker chip): Roll out a strawberry dough to form a 2-1/2” x 3-3/4” rectangle.
  • Dough F (swirl): Roll out a pistachio dough to form a 2” x 6” rectangle.
  • Dough G (poker chip): Roll out a pistachio dough to form a 2-1/2” x 3-3/4” rectangle.

Wrap the dough with plastic wrap and rest in the refrigerator.

Tip: Allow dough to rest for 30 minutes to cut easily in the later steps.

6

Assemble each design. Mix egg white and water to make glue.
Using Dough A and Dough D, form a checkboard design. Slice Dough A into five 3” long strips. Slice Dough D into four 3” long strips. Using the glue, assemble the two color strips alternately to form a checkboard design.

Wrap the dough with plastic wrap and rest in the refrigerator for 2 hours.

7

Using  Dough B and Dough F, form a swirl design. Place Dough B on parchment paper, brush the top with glue, and stack Dough F on top. Take the ends of the parchment paper and roll up the dough tightly to form a swirl design. If the dough is hard to roll, allow resting at a warm place until flexible. 

Wrap the dough with plastic wrap and rest in the refrigerator for 2 hours.

8

Using Dough C, Dough E, and Dough G, form a poker chip design. Take Dough E and G, and slice each into eight 3-3/4” long strips. Using the glue, assemble the two color strips alternately forming a border pattern. Place dough C on top. Using parchment paper, roll up the dough tightly to form a poker chip design. Make sure there is no space between the pieces. 

 Wrap the dough with plastic wrap and rest in the refrigerator for 2 hours.

9

Bake the cookies. After 2 hours of chilling in the refrigerator, slice dough logs into 1/4" thick slices. Line the Baking Tray with aluminum foil and place cookies evenly on top.

10

Place the rack of the Micom Toaster Oven (ET-ZLC30) on the lower rail. Turn the Dial to select COOKIE. Set the temperature and time to 350°F and 15 minutes and press the OK button to begin preheating. 

11

When preheating is complete, place the Baking Tray in the oven and press the OK button to start baking. Bake cookies until slightly golden around the edges. Check color of cookies after 10 minutes to prevent over-baking. Press the CANCEL button twice to turn off the power. Transfer the aluminum foil with cookies to a cooling rack and allow to cool. Enjoy!

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