Or: You know you like your co-workers when you bother to make them cookies- yet another recipe resurrected from the old Transplanted Baker site. Originally posted in April, 2009.
You know what are good? My Grandma Larson’s icebox cookies. It’s a recipe that has probably been around longer than The Hoover Dam and one that reflects back on simpler times when milk was delivered to your door and women baked in cotton house dresses and aprons.
Grandma’s recipe for icebox cookies is a classic one that is easy to customize and even easier to eat half a dozen of before dinner. Of course, the original recipe is called “California Icebox Cookies” because I suppose exotic produce like oranges, lemons, and almonds are what women living in the Midwest of the 1930s associated with California. I like simple generalizations like that. Like how you can toss a few capers and olives onto a pizza and call it “Provence”, or how you can buy everything from Old El Paso in the super market and can make yourself a “Mexican" dinner.
I’m going to go with that simple life and simple baking theme and call this updated version of Grandma’s cookies, Jamaican Icebox Cookies. Of course, it’s a solid fact that adding lime and coconut to any recipe turns it into Jamaican food, right?
A batch of these along with Grandma’s original Icebox Cookies were brought into my recent work meeting and now two dozen Norwegian kindergarten teachers can vouch for their deliciousness. Go out and buy a couple of limes and then you can too!
Jamaican Icebox Cookies
*A Transplanted Baker Original*
(Makes 3-4 dozen cookies)
1 cup (8 oz./225 g) unsalted butter, softened
1 cup (225 g) sugar + 1 T.more for sprinkling
2 beaten egg yolks
3 Tablespoon fresh lime juice
Zest of one lime
2 2/3 cups (300g) flour
1/2 t. salt
1 small teaspoon (1/2 t.) baking soda
1 cup (100 g) shredded coconut
1. Cream butter and sugar in a large bowl. Add egg yolks, lime juice, and zest. Add dry ingredients, then add the coconut. Mix thoroughly.
2. Separate dough into 2 pieces, rolling each into a long, medium-thick log, wrap each in parchment paper or plastic. Chill overnight.
3. The next day: preheat your oven to 400F/200C. Slice your cookies thinly. Place on a parchment-lined cookie sheet, one- inch apart and sprinkle lightly with sugar. Bake until cookies are golden, but not browned, roughly 10 minutes.