Chocolate Icebox Cookies

Title: Chocolate Icebox Cookies

Categories: Cookies

Yield: 1 servings

1 Unsalted butter; softened

1/2 c Light brown sugar

1/3 c Granulated sugar

1 lg Egg

1 ts Vanilla

2 oz Unsweetened chocolate

Melt/ cooled

1 3/4 c Flour

1/2 ts Baking soda

1/8 ts Salt

Recipe by: Food & Wine 10/96

In a large bowl, beat the butter until fluffy. Add the brown sugar and granulated sugar and beat until well blended. Add the egg and vanilla and beat until thickened.

Beat in the melted chocolate, then add 3/4 cup of the flour along with the

baking soda and salt. Stir in the remaining 1 cup flour to make a soft

dough.

Divide dough in half. Wrap each half in plastic wrap and shape it into a

6 log. Refrigerate until firm.

1 week or frozen for up to

2 months.

350. Using a thin knife, slice each log

1/8 to 1/4 thick. Arrange the

1 apart on a buttered cookie sheet and bake for 10 to 15 minutes

or until lightly browned.

VARIATIONS: Chocolate Mint: Add 1 teaspoon of peppermint extract to the

dough with the vanilla.

Double Chocolate: Add 2 ounces of chopped semisweet chocolate.

Chocolate Macadamia: Add 2/3 cup of finely chopped unsalted macadamia

nuts. Roll each log in 1/3 cup of finely chopped macadamias.

Chocolate Hazelnut. Add 1 cup of finely chopped, toasted and peeled

hazelnuts. If desired, roll each log in 1/3 cup of finely chopped

hazelnuts.

Chocolate Peanut: Add 1 cup of finely chopped unsalted roasted peanuts.

If desired, roll each log in 1/3 cup of finely chopped peanuts. --