Slice And Bake Icebox Holiday Cookies

Directions:

For The Cranberry-Orange Cornmeal Icebox Cookies:

1. In a medium mixing bowl add the flour, cornmeal, baking, and powder. Mix well and set aside.
2. Using a kitchen mixer, such as a KitchenAid fitted with a paddle attachment, add the butter and sugar and blend on medium until light and fluffy. Reduce the speed to low and add the egg, vanilla extract, and orange zest. Add the flour mixture followed by the cranberries and walnuts and mix until just blended.
3. Transfer the dough to a long piece of parchment paper. Using your hands, roll the dough into a long even log shape. Wrap the dough in the parchment paper. Leave the dough as is or use your hands to gently flatten the top and sides to allow for a more square shape cookie when sliced if desired. Twist the ends of the parchment paper to create a secure closure. Refrigerate the dough for at least 1 hour.
4. Preheat the oven to 350 degrees F. Line two baking sheets with parchment paper and set aside. Remove the chilled cookie dough from the parchment paper and place on a cutting board. Using a slicing knife, cut the dough into 1/4-inch thick slices. Place the sliced cookies on the prepared baking sheet with a little bit of space in between. Note: that these cookies do not spread very much when baking. Place in the oven and bake until firm to the touch, about 12 minutes. Cool the cookies on wire racks.

For The Classic Sugar Icebox Cookies:

1. In the bowl of a kitchen mixer, such as a KitchenAid fitted with a paddle attachment, add the butter and sugar and mix on high till light and fluffy. With the mixer on low, add the egg, vanilla extract, and pinch of salt. Add the flour. Mix until just combined, but be careful not to over-mix.
2. Transfer the dough to a long piece of parchment paper. Using your hands, roll the dough into a long even log shape. Carefully place 1/3 of the sprinkles on the parchment paper and spread out as long as the dough logs. Gently roll the dough through the sprinkles pressing down as you go to adhere. Repeat until all of the dough is covered in sprinkles. Discard any remaining sprinkles and wrap the dough in the parchment paper twisting the ends of the parchment paper to create a secure closure. Refrigerate the dough for at least 2 hours to set.
3. Preheat the oven to 350 degrees F. Line two baking sheets with parchment paper and set aside. Pour the remaining 1/3 cup of sprinkles on a small plate and place it near your workspace.
4. Remove the dough from the parchment paper and place it on a cutting board. Using a slicing knife, slice the dough into 1/4-inch thick slices. Gently dip the cookie slices in the sprinkles to evenly coat the entire cookie. Place the sprinkled-covered cookies on the prepared baking sheet with a little bit of space in between. Note, that these cookies do not spread very much when baking. Bake the cookies for about 10-12 minutes until they are just set, but there is no browning. Cool cookies on wire racks.

For The Chocolate Pecan Shortbread Icebox Cookies:

1. In a medium mixing bowl add the confectioner sugar, flour, and cocoa powder. Mix well to incorporate. Add the butter and the vanilla extract. Using a wooden spoon, mix well to incorporate. Fold in the pecans.
2. Place the dough on a long piece of parchment paper. Using your hands, roll the dough into a long even log shape. Leave the dough roll as is or use your hands to gently flatten the top and sides to allow for a more square shape cookie when sliced if desired. Twist the ends of the parchment paper to create a secure closure. Refrigerate for at least 2 hours.
3. Preheat the oven to 325 degrees F. Line two baking sheets with parchment paper and set aside.
4. Remove the chilled dough from the parchment paper and place on a cutting board. Using a slicing knife, cut the dough into 1/4-inch thick slices.
5. Place the sliced cookies on the prepared baking sheet with a little bit of space in between. Note, that these cookies do not spread very much when baking. Place in the oven and bake until firm to the touch, about 12 minutes. Cool the cookies on wire racks.

For the Lemon Icebox Cookies:

1. In a kitchen mixer, such as a KitchenAid fitted with a paddle attachment, add the flour, confectioners sugar, and salt. Mix well to incorporate. Add the zest and lemon juice. Add the butter and vanilla extract and mix well to incorporate. Note: the mixture will look like coarse sand. Add the egg and egg yolk and blend.
2. Transfer the dough to a long piece of parchment paper. Using your hands roll the dough into a long even log. Roll the dough up on the parchment paper. If desired, pour the sugar on the parchment paper and spread out as long as the dough. Gently roll the dough through the sugar pressing down to adhere. Repeat until all of the dough is covered lightly in sugar. Discard any remaining sugar. Twist the ends of the parchment paper to create a secure closure. Refrigerate for at least 2 hours.
3. Preheat the oven to 350 degrees F. Line two baking sheets with parchment paper and set aside.
4. Remove the chilled cookie dough from the parchment paper and place on a cutting board. Using a slicing knife, cut the dough into 1/4-inch thick slices. Place the sliced cookies on the prepared baking sheet with a little bit of space in between. Note: that these cookies do not spread very much when baking. Place in the oven and bake until firm to the touch, about 15 minutes. Cool the cookies on wire racks.