Chocolate icebox cookies
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Chocolate icebox cookies
  Chocolate    Cookies  
Last updated 6/12/2012 1:15:35 AM. Recipe ID 45050. Report a problem with this recipe.
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      Title: Chocolate icebox cookies
 Categories: Cookies &, Bars
      Yield: 1 Servings
 
      1    Stick unsalted butter;
           -softened
    1/2 c  Light brown sugar
    1/3 c  Granulated sugar
      1 lg Egg
      1 ts Vanilla
      2 oz Unsweetened chocolate;
           -melted & cooled
  1 3/4 c  Flour
    1/2 ts Baking soda
    1/8 ts Salt
 
  In a large bowl, beat the butter until fluffy.  Add the brown sugar
  and granulated sugar and beat until well blended.  Add the egg and
  vanilla and beat until thickened.  Beat in the melted chocolate, then
  add 3/4 cup of the flour along with the baking soda and salt. Stir in
  the remaining 1 cup flour to make a soft dough.
  
  Divide dough in half.  Wrap each half in plastic wrap and shape it
  into a 6" log. Refrigerate until firm. (Can be stored in a plastic
  bag and refrigerated for up to 1 week or frozen for up to 2 months.)
  
  Preheat oven to 350.  Using a thin knife, slice each log 1/8" to 1/4"
  thick. Arrange the cookies 1" apart on a buttered cookie sheet and
  bake for 10 to 15 minutes or until lightly browned.
  
  VARIATIONS:
  
  Chocolate Mint:  Add 1 teaspoon of peppermint extract to the dough
  with the vanilla.
  
  Double Chocolate:  Add 2 ounces of chopped semisweet chocolate.
  
  Chocolate Macadamia:  Add 2/3 cup of finely chopped unsalted macadamia
  nuts. Roll each log in 1/3 cup of finely chopped macadamias.
  
  Chocolate Hazelnut.  Add 1 cup of finely chopped, toasted and peeled
  hazelnuts.  If desired, roll each log in 1/3 cup of finely chopped
  hazelnuts.
  
  Chocolate Peanut:  Add 1 cup of finely chopped unsalted roasted
  peanuts. If desired, roll each log in 1/3 cup of finely chopped
  peanuts. 




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Recipe ID 45050 (Apr 03, 2005)

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