The first time I tried to post about these cookies was in the middle of December, just after I had mixed up the dough, a doubled recipe, and placed a group of wrapped logs in my freezer.
There were four different kinds—chocolate, lemon-chamomile, pecan and chocolate chocolate-chip—and the mixing and rolling had been a snap.
It was the kind of thing I’d usually love to tell you about. But instead, the next day I just stared at my blank computer screen, watching the clock tick by in the upper right-hand corner.
It was actually pretty horrible, now that I remember it. I’d try to think about the cookies, and I’d look at the photos of them, and, well, nothing.
So I tried again a week later, after I’d sliced the logs into thick coins and baked several batches for a holiday party, stacking them in clear containers lined with red tissue paper. Still nothing.
By the time I was giving groups of them as gifts at Christmas, I had all but given up on posting here, despite how delicious these easy, easy icebox cookies turned out to be, the perfect kind of slice-and-bakes, with infinite varieties limited only by your preferences.
Yet now, here I am, almost a month later, and I’ve decided to try once more. The thing that really did it for me was coming home Monday night, tired and achy and a little discouraged, and pulling out the frozen lemon-chamomile ones for dessert.
A quick defrost in the microwave—30 seconds or so should do it—and they were just as good as when they first came out of the oven.
I think I ate eight of them, right there at the counter. I decided then, for goodness’ sake, it was time to post these already.
These are cookies you want to have in your back pocket. Or, even better, frozen in logs to be baked when you want them, or baked and frozen to be defrosted when you WANT THEM NOW.
These are one-size-fits-all cookies, something-for-everyone cookies, mix-today-for-later cookies. With a shortbread-like texture and a million possibilities, they’re simply delicious, and you have to try them.
[And if that sounds a little, well, lacking? Cut me some slack. I tried three times, OK? These cookies want to speak for themselves.]
Recipe from Smitten Kitchen
The possibilities are endless with these guys: anything you think you might like in a shortbread-style cookie, try.
Because there are so many varieties imaginable, I just went with ingredients I had on hand: crumbled lemon-chamomile tea & lemon zest; chopped pecans; chocolate chips; cocoa powder and chocolate chips.
Also, because they are slice-and-bake style, you can make the dough, form it into a log and freeze it for up to one(!) month(!). Then, anytime you want fresh-baked cookies, just slice and pop them in the oven.
About Shanna Mallon
Shanna holds an MA in writing from DePaul University. Her mantra? Restoring order and celebrating beauty through creative content, photography, and food. Shanna's work has been featured in Bon Appetit, The Kitchn, MSN.com, Everyday Health, Better Homes & Gardens, Houzz.com, Food News Journal, Food52, Zeit Magazine, Chew the World, Mom.me, Babble, Delish.com, Parade, Foodista, Entrepreneur and Ragan PR.