Four-Flavour Icebox Cookies

Recipe by Jenny Sanders
READY IN: 1hr 30mins




  • Cream the butter and beat in the sugars, one at a time.
  • Add the eggs and vanilla, beat well.
  • Mix the flour, baking soda and salt.
  • Work into the creamed mixture.
  • Divide the dough into four equal parts.
  • Mix the oats and cinnamon into one part.
  • 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.
  • Mix the lemon zest and juice, and dried cherries into the third part, along with the 1/4 cup flour.
  • Toast the coconut lightly in an ungreased heavy skillet.
  • Let cool and mix the coconut and minced ginger into the last part.
  • Shape each flavoured dough into an even log, 2" in diameter.
  • Roll up tightly in waxed paper or plastic.
  • Chill from 1 hour to 24 hours until wanted.
  • Logs can also be frozen; thaw ten minutes before slicing.
  • 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.
  • They should be just very lightly browned.
  • Place well apart, as they spread.
  • The dough should still be quite chilled when it goes into the oven.