Christmas Icebox Cookie Rounds

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Christmas Icebox Cookie Rounds

Couverts5 dozen cookies
Deel op Facebook Print Recipe

Ingredients

  • 1 cup butter softened
  • ½ cup sugar
  • 1 teaspoon vanilla
  • ½ teaspoon almond extract
  • 2 cups all-purpose flour
  • 2 to 3 tablespoons candy sprinkles or colored sugars

Instructions

  • In large bowl, beat butter, sugar, vanilla and almond extract with electric mixer on medium speed, or mix with spoon until well blended.
  • Stir in flour.
  • Divide dough in half.
  • Shape each half into roll, about 2 inches in diameter and 6 inches long.
  • Roll in candy sprinkles.
  • Wrap in plastic wrap; refrigerate at least 2 hours or until firm.
  • Heat oven to 350°F.
  • Unwrap rolls; cut into ⅛-inch slices.
  • On ungreased cookie sheets, place slices 2 inches apart.
  • Bake 10 to 12 minutes or until light brown.
  • Immediately remove from cookie sheets to cooling racks

Notes & Wine Advice

 

Make-Ahead Magic

The dough can be mixed, rolled and refrigerated up to 24 hours before baking.

Kitchen Secrets

Start with 3 tablespoons of the candy sprinkles or colored sugar to get good coverage on the rolls. You’ll end up with about 1 tablespoon leftover.

Nutrition values

Calories: 50 kcal
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Course; Coockies / Biscuit