Baking Classics: Chocolate-Hazelnut Icebox Cookies

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The Technique

Chocolate-Hazelnut Icebox Cookies

Chocolate-Hazelnut Icebox Cookies offer exceptional taste to Christmas menus. Blend the dough, shape into logs & bake them when they are needed. The straightforward technique of replacing a bit of flour with cocoa powder makes them a cinch to prepare. Accompany with petite versions including Pistachio Butter Cookies & Vanilla Bean Butter Cookies for a collection of good taste. Learn how to make a refrigerator cookie that may be used for the holidays & beyond.

Chocolate-Hazelnut Icebox Cookies By Rebecca Gordon Editor In Chief Buttermilk Lipstick Culinary Entertaining Techniques. Holiday Baking Christmas Cookies cooking baking tutorials modern southern socials game day entertaining rebeccagordon tv cooking personality birmingham alabama pastry chef

Southern Recipes & How To's Easy Tailgate Recipes RebeccaGordon ButtermilkLipstickChocolate-Hazelnut Icebox Cookies
makes about 6 dozen

1/2 cup butter, softened
1/2 cup sugar
1 egg
2 tsp vanilla extract
1 cup all purpose flour
1/3 cup cocoa powder
1/4 tsp baking soda
1/4 tsp kosher salt
1/3 cup chopped toasted hazelnuts

Cream the butter & the sugar on Medium speed with a stand mixer until light & airy, about 4 minutes. Stop the mixer occasionally & scrape down the sides of the bowl using a rubber spatula. Add the egg & the vanilla. Mix the dough just until blended. Whisk together the flour, the cocoa powder, the baking soda & the salt in a small bowl. Add to the butter mixture; top with the hazelnuts. Blend on Low speed just until the dough comes together. Divide the dough in half on a lightly floured surface. Roll each piece into a 7 1/2-inch log; wrap each log with plastic. Chill 2 hours or up to 2 days.

Preheat the oven to 350 degrees. Slice the dough using a paring knife into 1/4-inch pieces. Place 2-inches apart on parchment paper-lined half sheet pans. Bake, in batches, on the center oven rack 12 to 14 minutes. Cool completely. Store in an airtight container up to 5 days.

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How To Make Chocolate-Hazelnut Icebox Cookies

The first step to handcrafting something stellar is to begin with quality ingredients. The rest comes down to utilizing the proper procedure & not cutting corners. Refrigerator cookies feature a straightforward technique. Blend the dough then shape into logs that may be chilled, sliced & baked at your convenience.
 Chocolate-Hazelnut Icebox Cookies By Rebecca Gordon Editor In Chief Buttermilk Lipstick Culinary Entertaining Techniques. Holiday Baking Christmas Cookies cooking baking tutorials modern southern socials game day entertaining rebeccagordon tv cooking personality birmingham alabama pastry chefrebecca gordon buttermilk lipstick Southern Recipes & How To's Easy Tailgate Recipes RebeccaGordon ButtermilkLipstickThe Technique

A few pieces of equipment will be needed in order to complete the task. Read through the recipe instructions before beginning. Here’s what you should know.

Chocolate-Hazelnut Icebox Cookies By Rebecca Gordon Editor In Chief Buttermilk Lipstick Culinary Entertaining Techniques. Holiday Baking Christmas Cookies cooking baking tutorials modern southern socials game day entertaining rebeccagordon tv cooking personality birmingham alabama pastry chefNo. 1

Preheat the oven to 350 degrees. Slice the dough using a paring knife into 1/4-inch pieces. Place 2-inches apart on parchment paper-lined half sheet pans.

Chocolate-Hazelnut Icebox Cookies By Rebecca Gordon Editor In Chief Buttermilk Lipstick Culinary Entertaining Techniques. Holiday Baking Christmas Cookies cooking baking tutorials modern southern socials game day entertaining rebeccagordon tv cooking personality birmingham alabama pastry chefNo. 2

Bake, in batches, on the center oven rack 12 to 14 minutes. Cool completely. Store in an airtight container up to 5 days. 

The Tune
“Have Yourself A Merry Little Christmas” Ella Fitzgerald

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About Rebecca Gordon

* Southern Born * Southern Bred * Tailgate Queen * Southern College Football Fanatic * SEC Tailgate Strategist * Southern Recipe Writer & Sometimes Novelist * Half-Hour Hostess * Media Personality * Houndstooth Hound Owner * Small Town Dreamer * Big Idea Doer * 3rd Generation Pimiento Cheese Fixer * Casserole Maker * Budweiser Drinker * Bourbon Cocktail Sipper * Peanut Butter Love Affair * Cookie Monster * Calorie Burner * Retainer of Useless Pop Culture One Liners * Terrible Dancer * Even Worse Singer but doesn't care * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * Rebecca Gordon shares over 20 years of cooking knowledge in the instructional filled original editorial content on Buttermilk Lipstick as well as the cooking class format videos that can be found on her YouTube channel through regular collaboration with numerous media outlets. Gordon draws from an extensive background in corporate publishing spanning over 13 years on both the business and editorial side focusing on women’s southern lifestyle. She is a classically trained pastry chef and draws from fine dining restaurant experience from a James Beard award winning chef as well as her southern roots upbringing to share cooking, entertaining & style content relevant to today’s modern woman.

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