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    You are in: Home / Recipes / Four-Flavour Icebox Cookies Recipe
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    Four-Flavour Icebox Cookies

    Four-Flavour Icebox Cookies. Photo by Jenny Sanders

    1/1 Photo of Four-Flavour Icebox Cookies

    Total Time:

    Prep Time:

    Cook Time:

    1 hr 30 mins

    45 mins

    45 mins

    Jenny Sanders's Note:

    This makes a large batch of rich dough, with numerous possibilities for flavouring -- great for catering, pot-lucks, Christmas cookie exchanges, and other large gatherings of cookie lovers. Few will discern, however, that they all are made from the same dough. Prep time does not include chilling.

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    Units: US | Metric


    1. 1
      Cream the butter and beat in the sugars, one at a time.
    2. 2
      Add the eggs and vanilla, beat well.
    3. 3
      Mix the flour, baking soda and salt.
    4. 4
      Work into the creamed mixture.
    5. 5
      Divide the dough into four equal parts.
    6. 6
      Mix the oats and cinnamon into one part.
    7. 7
      Melt the chocolate in a small bowl in the microwave. Mix the slightly cooled melted chocolate into the second part, along with the cocoa and a flavouring of your choice.
    8. 8
      Mix the lemon zest and juice, and dried cherries into the third part, along with the 1/4 cup flour.
    9. 9
      Toast the coconut lightly in an ungreased heavy skillet.
    10. 10
      Let cool and mix the coconut and minced ginger into the last part.
    11. 11
      Shape each flavoured dough into an even log, 2" in diameter.
    12. 12
      Roll up tightly in waxed paper or plastic.
    13. 13
      Chill from 1 hour to 24 hours until wanted.
    14. 14
      Logs can also be frozen; thaw ten minutes before slicing.
    15. 15
      Cut thin slices (about 1/4" thick) from each log and bake on a lightly greased baking sheet, at 375°F for about 10 minutes.
    16. 16
      They should be just very lightly browned.
    17. 17
      Place well apart, as they spread.
    18. 18
      The dough should still be quite chilled when it goes into the oven.

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    Ratings & Reviews:

    • on November 03, 2007


      This was a very good recipe, I made all four just to try them out. I have to say that the orange-cranberry ones did not come out. The oatmeal cinnamon were good. I chose to put mint in the chocolate variety and then drizzled them with mint flavored white chocolate and they turned out very nice. But the true star of this recipe is the coconut ginger, they were spectacular! I did add some coconut extract otherwise made as directed. I love that you toast the coconut before stirring it into the dough. I would make these again, but make one huge batch of coconut ginger. It was very nice to be able to get four distinct cookies out of one basic dough, and I like that you can keep the rolls in the freezer until you need to bake them. Thank you for a great addition to my holiday trays.

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    • on December 02, 2012


      Very good, rather delicate cookies. I halved the recipe and made two kinds, chocolate orange and toasted macadamia/dried mango. For the chocolate cookie, I followed the recipe fairly faithfully, only using 1/2 teaspoon orange oil instead of orange extract, and adding some finely minced candied orange peel. For the second type, I just added the nuts and fruit to the base recipe. Thank you very much for sharing this easy, versatile and tasty recipe with us.

      people found this review Helpful. Was this review helpful to you? Yes | No


    Nutritional Facts for Four-Flavour Icebox Cookies

    Serving Size: 1 (1864 g)

    Servings Per Recipe: 1

    Amount Per Serving
    % Daily Value
    Calories 75.9
    Calories from Fat 38
    Total Fat 4.2 g
    Saturated Fat 2.6 g
    Cholesterol 12.4 mg
    Sodium 68.5 mg
    Total Carbohydrate 8.9 g
    Dietary Fiber 0.4 g
    Sugars 4.1 g
    Protein 0.9 g

    The following items or measurements are not included:

    lemons, zest of

    dried cherries

    preserved gingerroot

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