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Chatelaine Holiday Cookie Exchange

Chatelaine Holiday Cookie Exchange

This year, Chatelaine magazine launched a Holiday Cookie Exchange with a few food-obsessed friends like us. We shared our festive Ginger Cookies with Lemon Filling, and the Chatelaine kitchen team sent us a recipe for their Chocolate Icebox Cookies. Be sure to watch us on Facebook Live on Wednesday, November 30th, at 6:00 p.m. at Chatelaine's holiday party where we'll be sharing cookie tips and tricks with the editors and tasting all the sweet treats.

You definitely won't want to miss out on all of the fun-filled yumminess!

Yum




INGREDIENTS:

Chocolate Icebox Cookies

1 cup + 2 tbsp all-purpose flour
1/4 cup cocoa powder
1/4 tsp baking powder
1/4 tsp salt
1/2 cup unsalted butter, at room temperature
1/3 cup granulated sugar
1 egg
1/2 tsp vanilla
1/2 cup Speculoos butter
gold pearl dust, (optional)
vodka, (optional)

DIRECTIONS:

1) Whisk flour, cocoa, baking powder and salt in a medium bowl.

2) Beat butter and sugar in a large bowl, using an electric mixer, until fluffy. Beat in egg and vanilla. Using a wooden spoon, gradually stir in flour mixture just until dough comes together.

3) Divide dough into 2 portions. Shape each into an 6-in round or square or triangular log.

4) Wrap each with plastic wrap. Refrigerate until firm, at least 1 hour or up to 1 week.

5) Preheat oven to 350F. Line 2 large baking sheets with parchment. Cut logs into 1/8-in. thick slices. Arrange 1-in apart on prepared sheets. Bake until cookies are no longer shiny, about 12 min. Let stand on baking sheet 2 min. Remove cookies to a rack to cool completely. Repeat with remaining dough. Spread bottoms of half of cookies with 1/2 tsp Speculoos butter. Sandwich with remaining cookies.

6) Add 1/2 tsp gold dust to small bowl. Add 1/4 tsp vodka, stirring just until thin enough to paint with. Brush tops of sandwich cookies with gold paint. Cookies will keep well in a covered container at room temperature up to 2 days.

*Makes 40 cookie sandwiches

For tips and nutritional value, click HERE.


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