Growing up, my mom made the most succulent food one could ever want, but she wasn’t a baker.  In her short baked goods repertoire, is what we French Canadians call “Biscuits Frigidaire”.  Each time I make these icebox cookies, it brings back memories of getting the wax paper-wrapped cookie dough log out of the freezer so we could enjoy fresh baked treats within minutes.  This is truly one of the easiest cookie recipes, but one that yields crisps-chewy golden cookies on a moment’s notice.  Perfect for when unexpected guests stop by for coffee and you need a quick treat to serve.

Icebox Cookies

Ingredients:

• 1 cup (2 sticks) butter, softened
• 1/2 cup light brown sugar
• 1/2 cup granulated sugar
• 1 egg, lightly beaten
• 1 tsp pure vanilla extract
• 2 cups all-purpose flour
• 1/2 tsp baking soda
• 1/4 tsp salt

Cookie Dough Directions:

1. In the bowl of an electric mixer, cream the butter and the two sugars until light and fluffy – 4 minutes.
2. Add the egg and the vanilla extract and beat to incorporate.
3. In a medium bowl, sift the flour, the baking soda and the salt.
4. Add the flour mixture to the butter-sugar mixture in half cup additions, beating to just incorporate between additions, then finally beat until dough begins to come together – no more than 2 minutes total.
5. Divide the dough in half and place each half on a large sheet of wax paper (dough should be at the top of the sheet – think top of a sheet of paper).  Shape the dough into a log using the wax paper to help smooth the dough (think sushi roll), then wrap each dough log completely with the wax paper and twist each end to seal the logs.  Place logs in the refrigerator for several hours and up to three days (logs can be frozen for up to a month).

Baking Directions:

1. Preheat oven to 400 degrees.  Line two cookie sheets with parchment paper or lightly spray with cooking spray.
2. Cut the logs into 1/4 inch thick slices using a sharp, thin-blade knife.  Place the cookies on the cookie sheets approximately two inches apart.
3. Bake 10-11 minutes or until lightly golden brown. Remove from oven and cool completely on a wire rack (waiting for the cookies to cool completely will be extremely difficult).

Makes about three dozen cookies.

Notes:  Cooled, baked cookies can be stored in an air-tight container at room temperature for a week (you’ll never have these cookies on hand for a week – trust me).  Thaw frozen cookie dough in the refrigerator before slicing.  Want to vary the recipe a bit?  Add mini chocolate chips to one of the dough logs!