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Test Kitchen tips: Perfectly round icebox cookies

February 28, 2012 |  9:30 am

To keep the icebox cookies from flattening, give the log a quarter-turn in between slices
There's a convenient beauty to icebox cookies: Make the dough ahead of time, roll it up, and freeze. Then cut and bake the cookies as desired, whether you want to bake up a whole batch, or just one or two.

Simple and convenient as they may be, slice-and-bake cookies can become frustrating if that perfectly round log begins to flatten as you slice, leaving you with not-so-round cookies.

To keep the log (and cookies) from flattening, give the log a quarter-turn in between slices. And use a serrated knife to cut the cookies, gently sawing each slice to keep everything round and neat; you can even try slicing the cookies using unflavored dental floss. Finally, if the log begins to soften, wrap it back up and stick it back in the fridge or freezer for a little while to firm up before slicing.

If you have any kitchen tips or questions you'd like me to explore, leave a comment below or shoot me an email at noelle.carter@latimes.com.


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Photo credit: Bob Chamberlin / Los Angeles Times