Crunchy Chocolate Icebox Cookies. Find Deals on Crunchy Chocolate Cookies in Groceries on Amazon. Beat margarine at medium speed of a mixer until light and fluffy. Gradually add granulated sugar, beating at medium speed of a mixer until well-blended.

Crunchy Chocolate Icebox Cookies Great recipe for Crunchy Chocolate Icebox Cookies. This recipe is a collaboration with another recipe author. It's fine without the heavy cream. You can cook Crunchy Chocolate Icebox Cookies using 6 ingredients and 12 steps. Here is how you cook it.

Ingredients of Crunchy Chocolate Icebox Cookies

  1. You need 50 grams of Butter.
  2. Prepare 25 grams of Sugar (I recommend powdered sugar).
  3. You need 1 tsp of Heavy cream or coffee creamer (optional).
  4. It’s 20 grams of Almond flour.
  5. Prepare 70 grams of Flour.
  6. You need 5 grams of Cocoa powder.

Don't knead the batter while mixing. I personally like smaller cookies better, but if you want to make them big, adjust the refrigerating and freezing. In a bowl, cream the butter and brown sugar. Add egg and vanilla; beat well.

Crunchy Chocolate Icebox Cookies step by step

  1. Cream the butter and sugar into a bowl until pale and thick..
  2. Add the heavy cream and mix. Since it's just a small amount, it won't separate..
  3. Add the sifted flour, cocoa, and almond flour to Step 2 and mix in a cutting motion..
  4. When the batter begins to stick to the bowl, gather it all into one lump..
  5. Separate the batter into halves and form 2 cylinders with a diameter of 2 cm. Wrap them up and chill in the refrigerator for 30 minutes..
  6. Adjust the shape and leave in the freezer for 30 minutes. Cut pieces to a width of 7 mm and bake in a oven at 160°C for 13 minutes. Then they're done..
  7. Note: The chocolate chip cookies on the right in the picture were made by breaking up 1 bar of chocolate and mixing with black cocoa powder..
  8. When cutting the chocolate chip batter, they can easily crumble, so use a knife warmed with hot water or heat and then slice..
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Combine dry ingredients; add to creamed mixture. Chocolate pinwheel cookies: Omit lemon peel and juice. Prepare dough and divide in half. Black Forest Icebox Cookies These rich chocolate wafers are the perfect complement to the creamy filling's sweet-tart tones. Chill for up to four hours; any longer and the wafers get too soft to pick up with your hands. —Taste of Home Test Kitchen Using two spoons, scoop desired amount of dough onto one spoon, dunk in raw sugar (if desired), then use the second spoon to slide the dough onto your pan, sugar side up.

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