Icebox Rounds

Icebox Rounds
Yield: about 36 cookies Start to Finish 1 hr


  • 1/2 cup plus 2 tablespoons butter, at room temperature
  • 3/4 cup sugar
  • 1 1/2 teaspoons vanilla extract
  • 1/2 teaspoon almond extract (optional)
  • Pinch of salt
  • 2 cups flour
  • 1/2 cup mixture of dried fruit, such as cherries, chopped apricots, or dates; and chopped nuts, such as pecans, walnuts or almonds

Make It

1. With a mixer on medium, cream the butter and sugar until they're fluffy, about 30 seconds. Add the vanilla extract (and almond extract, if you're using it) and mix for another 10 seconds until the extract is incorporated. Add the salt and flour. Set the mixer to low and blend for a few seconds, then increase the speed to medium and mix until the dough is well combined, about 30 seconds. Mix in fruit and nut mixture. Firm the dough in the freezer for 15 minutes.

2. Heat the oven to 350 degrees and flour a work surface. Roll the dough into two logs about 11/2 inches in diameter. Wrap them in plastic wrap and freeze them for 15 minutes.

3. Cut the logs into 1/4-inch slices and place them 2 inches apart on a baking sheet. Bake until the cookies are just beginning to turn golden on the edges, 10 to 12 minutes.