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The jeweled icebox cookies with candied fruit is a sponsored collaboration with Zelite Infinity Knives.
Vintage recipes such as the jeweled icebox cookies bring so many memories from Christmas at Grandma’s.
While the years pass, we feel the need to connect to our roots. And the food is a conduit to those special moments with the family. This recipe for the jeweled icebox cookies was a classic.
My aunt July and my grandma were incredible cooks. One was a baker, and the other was a cook of gourmet food and Spaniard cuisine favorites. I can still smell the aromas of good home-cooking and homemade icebox cookies and pies.
Paying tribute to them, we bring the vintage holiday cookies recipe that you can make at home and start the cookie baking tradition with your family.
Icebox cookies are effortless to make. The trick is to follow the recipe without changing the main ingredients, freezing the log for at least 24 hours, and using appropriate cutlery for the best results.
Why we love Zelite Infinity Knives?
All home cooks need to have the best set of knives. Same as professional chefs, having the correct tools is what helps us to achieve success. The jeweled icebox cookies recipe includes candied fruit and nuts.
Using the correct knives is the key to getting the correct size and perfect cut. The icebox cookie log is frozen, and a good sharp knife is needed to slice it into even rounds.
Everyone deserves a high-quality set of knives. The Zelite Infinity knives are a perfect gift. They ignite the culinary passion in all of us that love good food and vintage holiday cookies.
What we love the most about Zelite Infinity knives is that they are lightweight and provide a perfect cut without effort. You can tell our jeweled icebox cookies look beautiful due to the sharp cuts on both the candied fruit and the cookie slices.
Grab your set of knives at zelite.com. These are an indispensable tool in the kitchen!
Icebox cookies background and how they become part of the holiday menu.
The first icebox cookie recipes started appearing in America in the 1940s with the first refrigerators’ appearance. Many classic icebox cookies recipes are called old fashioned or vintage as those date from that time.
A few of the favorite refrigerator cookies include chocolate chip, walnut cranberry, fruit and oats, and the holiday fruit cake cookies, which we called bejeweled cookies.
The bright colors of red and green dry cherries, plus the golden homemade citron combined with the pecans, make a chewy sweet, nutty cookie.
Enjoy homemade buttery cookies yearlong!
If you have not tried these vintage holiday cookies, now is the perfect season to make them. The dough is simple and easy to manage. Plus, the added advantage is that the icebox cookies last in the freezer for over three months.
We like to make a big batch and change the flavors using different nuts, other types of candied fruit, cocoa, and spices. There are so many flavor variations when making the basic butter dough base.
It is convenient to have the freezer cookie logs available and make freshly baked cookies when the family is in the mood for a yummy snack.
Aside from the jeweled icebox cookies, we love the Mediterranean inspired icebox cookies with cardamom, dates, and pistachios. We enjoy those yearlong with tea or coffee.
Tips for making the yummiest jeweled icebox cookies with candied fruits.
Use sharp knives to chop the pecans and perfectly slice the cherries. We recommend Zelite Infinity knives.
The unsalted butter and the egg require to be at room temperature. This makes the dough soft and easy to manage.
Sifting the flour and the confectioner’s sugar allows removing lumps. Don’t forget to sift both ingredients before making the jeweled icebox cookies.
Use parchment paper to make the rolls, and keep them inside a freezer bag.
Freeze the cookie dough log for a minimum of 24 hours before slicing and baking. Use a Zelite Infinity chef knife to achieve a perfect half-inch cut.
Cover the baking sheets with parchment paper for easy baking and release.
Bake the vintage holiday cookies at low heat. When the edges and the bottoms are slightly golden, the cookies are ready.
Serve them in a nice cookie plate and add old-fashioned candies. Both are quintessential holiday treats.
Jeweled Icebox Cookies
Chef Adriana Martin
Vintage recipes such as the jeweled icebox cookies with candied fruit bring so many memories from Christmas at Grandma's. Bake them today!
4.78 from 36 votes
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Prep Time 30 minutes mins
Cook Time 20 minutes mins
Freezing time 1 day d
Course Dessert
Cuisine American Cuisine
Servings 20 people
Calories 272 kcal
Equipment
Zelite Infinity Pairing Knife
Zelite Infinity Chef Knife
Zelite Infinity Honesuki Knife
Chopping block
Scale
Measuring Cups
Measuring spoons
Sifter
Stand Mixer
Scrapper
Parchment paper
Baking sheets
Ingredients
- 227 grams unsalted butter at room temperature (approximately 1 cup / 6 ounce)
- 125 grams confectioners sugar sifted (approximately 1 cup)
- 1/2 teaspoon almond extract
- 1 packet vanilla powder (vanillin zucker – 8 grams)
- 1 pinch sea salt
- 1 egg
- 281 grams unbleached flour sifted (approximately 2 1/4 cups)
- 225 grams candied cherries sliced in halves (approximately 1 cup – green and red cherries)
- 55 grams citron chopped (approximately 1/4 cup)
- 170 grams pecans roughly chopped (approximately 3/4 cup)
- 50 grams sugar (approximately 1/4 cup)
Instructions
Slice the cherries and roughly chop the pecans using the Zelite Infinity knives.
Cut the butter into small cubes using Zelite Infinity chef knife and set aside.
Sift the flour and the confectioner's sugar to remove lumps.
Add the butter to a mixing bowl and whip it in the mixer until soft.
Incorporate the sifted confectioner's sugar, the egg, the vanillin, the almond extract, and the sea salt with the whipped butter. Mix until getting a pale yellow fluffy mixture.
Incorporate the flour in stages. Do it at a low speed to avoid the flour flying all over the counter.
Add the pecans and the candied fruit and mix in. It is recommended to use the hook or a Danish whisk.
Divide the dough into two equal portions. Use the scale to weigh in the amount of dough. This measuring helps to make equal size cookie rolls.
On a clean surface, place a piece of parchment paper and a portion of the dough. Form a cylinder using your hands and roll the dough with the help of the parchment paper.
Sprinkle sugar all over the dough and roll the parchment paper to form a package. Do the same with the second portion of the dough.
Place the formed rolls inside a freezer bag and freeze the icebox cookies for at least 24 hours before cutting and baking.
Preheat the oven to 350F. Lower the heat to 325F for baking.
Remove the frozen icebox cookie rolls from the freezer. And cut half-inch or thinner slices using the Zelite Infinity chef knife.
Cover a baking sheet with parchment paper and place the rounds of cookies with enough space between them.
Bake the cookies at 325F for 15-20 minutes or until the edges and the bottoms become slightly golden brown.
Notes
Replacements:
- Citron for candied ginger.
- Vanillin for vanilla extract (powder or liquid).
- Pecans for any other nut.
- Candied cherries for other colorful dried fruit.
Recommendations:
- Use a scale for correct measuring.
- Butter and the eggs require to be at room temperature.
- Use sharp knives for chopping and slicing.
- Sifting the flour and the confectioner’s sugar is required.
- Freezing the icebox cookie log for a minimum of 24 hours before baling is a must for this recipe.
Notes:
- The icebox cookie dough stays fresh inside the freezer for 3 months.
- Cookies, when cooked, must be consumed within 5 days.
Nutrition
Calories: 272kcalCarbohydrates: 31gProtein: 3gFat: 16gSaturated Fat: 6gCholesterol: 33mgSodium: 9mgPotassium: 55mgFiber: 1gSugar: 16gVitamin A: 300IUVitamin C: 1mgCalcium: 12mgIron: 1mg
Keyword baking, butter, cherries, cookies
Tried this recipe?Mention @adrianasbestrecipes or tag #abrecipes on Instagram
- Author
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Chef Adriana Martin
Adriana Martin is a home chef and founder of adrianasbestrecipes.com. She is a Latina food writer specializing in recipe development influenced by Mexico's culinary culture and European cuisine. Her grandmother taught her how to cook, and now her mission is to inspire others to make homemade meals. Adriana teaches online cooking classes, is a trained food stylist and photographer, and has published thousands of recipes online. She is the author of "The Best of Mexican Cooking – 75 Authentic Home-Style Recipes for Beginners", "The Super Easy Taco Cookbook," and "Taco Obsession." LATISM has recognized Adriana as one of the Top 100 most influential Latina bloggers, and Telemundo awarded Adriana the TECLA Awards under the category of best food creator.
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