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Two things have just happened: Julie’s made another batch of her delicious Mapledamia Icebox Cookies (the maple was once again my idea,) and I’ve rediscovered a few photos I shot 4 months ago when I originally meant to share the recipe here on Cookoo. The ancestors of these cookies, Macadamia Icebox Cookies, were already fantastic, but thanks to my ability to think outside the icebox, now they’re mapletastic!
Mapledamia Icebox Cookies
The following recipe, adapted from the outstanding Baking Illustrated
- 2 1/4 cups (11 1/4 ounces) unbleached all-purpose flour
- 1/2 teaspoon salt
- 16 tablespoons (2 sticks) unsalted butter, softened but still cool
- 3/4 cup (5 1/4 ounces) granulated sugar
- 1/2 cup (2 ounces) confectioners’ sugar
- 2 large egg yolks
- 2 teaspoons vanilla extract
- 1/4 cup (2 1/4 ounces) Macadamia nuts, finely chopped
Whisk together the flour and salt in a medium bowl; set aside.
Either by hand or with an electric mixer, beat the butter and sugars at medium speed until light and fluffy, 1 to 1 1/2 minutes. Scrape the sides of the bowl with a rubber spatula. Add the yolks and vanilla and beat until incorporated, 15 to 20 seconds. Scrape the bowl with a rubber spatula. Add the dry ingredients and mix at low speed until a dough forms and is thoroughly mixed, about 25 to 30 seconds.
The dough will be soft but should not be sticky. If the dough is sticky, chill it for 10 to 15 minutes. Divide the dough in half. Working with one half at a time, roll the dough on a clean work surface into a log measuring about 6 inches long and 2 inches thick. Wrap each log in plastic and refrigerate at least 2 hours or up to 3 days. (Dough can be frozen up to 1 month. Wrap the logs in plastic and then foil before freezing.)
Adjust the oven racks to the upper- and lower-middle positions. Heat the oven to 325 degrees. Line 2 large baking sheets with parchment paper or spray them with nonstick cooking spray.
Unwrap the dough logs one at a time and with a sharp knife, cut the dough into 1/4-inch-thick slices. Place the slices on the prepared baking sheets, spacing them 1/2 to 1 inch apart.
Bake until the edges begin to brown, about 14 minutes, rotating the baking sheets front to back and top to bottom halfway through the baklng time. Cool the cookies on the baking sheets for 2 minutes, then transfer to a wire rack with a wide metal patula.
Create a maple glaze by sifting 1 cup confectioners’ sugar and then whisking it with 3 tablespoons maple syrup and 1 tablespoon milk until smooth. Use a spoon to drizzle the cooled cookies with the glaze.
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