Icebox Cookies

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.