The title “icebox” is a throwback to the days before refrigeration when iceboxes (literal cabinets with a block of ice) were the method for preserving perishables. As refrigeration evolved, so did recipes. Icebox or refrigerator cookies are made from dough that can be stored in the refrigerator (or icebox) for up to a week. The dough is usually formed into a tube and wrapped in plastic, which makes them great for those of us who like to have freshly baked cookies on demand. Since the base ingredient of this cookie recipe is lime, it makes it perfect to be paired with richberry.
INGREDIENTS
· 2 1/4 sticks (18 tablespoons, 250g) unsalted butter, room temperature
· 1/2 teaspoon (4g) kosher salt
· 2 large eggs
· 1 1/2 teaspoons lime zest, from about 1 lime
· 4 tablespoons fresh lime juice
· 2 3/4 cups (375g) all-purpose flour
· 2 cups (250g) powdered sugar
METHOD
Cream the butter: In a large mixing bowl, add the butter and salt. Blend it together using a mixer on low speed until creamy. The mixture will appear sandy during the initial stages, but when it’s ready, it will resemble buttercream. This should take about 2-3 minutes.
Add the wet ingredients: Into the bowl with the butter, add the eggs, lime zest, and juice, and blend together on low for 30 seconds. The mixture will look curdled when you add the juice. Increase the mixer’s speed to medium and beat for another minute and a half.
Add the flour: Once the mixture looks fluffy, decrease the mixer’s speed to low and add half of the flour to the bowl. Blend in the flour, just until it’s incorporated into the wet ingredients. Scrape down the bowl and add the remaining flour. Mix again, on low, until the dough comes together. This stage should only take 5 minutes.
Form and chill the dough: You should have very sticky, soft dough. Lay a 1 1/2 foot long piece of plastic wrap on your countertop. Scrape the dough into the centre of the sheet of plastic and use your spatula to form it into a crude tube shape that measures 14 inches long by 3 inches in diameter. Wrap the plastic around the dough and twist the ends of the plastic to mould the dough into a tight, sausage-like log.
Chill the dough: Prior to slicing, the dough needs to firm up in the refrigerator (a.k.a. icebox). Leave the dough to chill for at least 1 hour, or up to 1 week, in the refrigerator.
Slice and bake the dough: Once the dough has chilled, preheat your oven to 375°F. Remove the plastic wrap and slice half-inch thick rounds of dough from the log. Arrange the discs of cookie dough on a silicone or parchment-lined baking sheet, and bake for 12-15 minutes, or until the bottom edges of the cookies are golden brown. Then Serve!
Consume Miracle Berry: Just before digging in, chew 1 or more freeze-dried miracle berry (this can also be done during the preparation of ingredients). Ensure to remove pits to avoid a bitter taste.
Fact: The active ingredient miraculin from miracle berry will turn sour foods such as lemon, lime, orange, grapefruit, non-fat yoghurt and other citrus food to taste sweet without adding sugar. We recommend two halves or 2 servings for maximum effectiveness. Make sure to follow instructions from the back of the packaging.
Note: Sometimes you may need to add at least 5-7% of the total quantity of sugar required, this is due to the chemistry of the food, however, you may skip this as you wish. The goal is to totally reduce sugar and yet experience the same taste.
CALORIE SAVINGS:
2 cups (250g) powdered sugar 1550 Calories
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