Wonderfully fragrant with citrus zest and almonds, these blood orange icebox cookies are a fancy version of slice and bake cookies dipped in icing.
- 1 cup (2 sticks) unsalted butter, softened at room temperature
- 2 cups powdered sugar
- 3/4 teaspoon almond extract
- 1 blood orange, zest and juice
- 2 cups all-purpose flour plus more for work surface
- 1/2 teaspoon kosher salt
- 3/4 cup sliced almonds
- In a large bowl, use an electric mixer to beat the butter and 1 cup confectioners’ sugar until smooth and fluffy, about 2-3 minutes.
- Add the almond extract.
- On low speed, mix in the orange zest, flour and salt. When it is almost combined, but you can still see a little flour, fold in the sliced almonds.
- On a lightly floured work surface, shape the dough into a 12” long, 2″ x 1-1/2″ rectangle.
- Wrap in wax paper and refrigerate for 4 hours to overnight until firm.
- Preheat the oven to 325 degrees F. Line a sheet pan with parchment paper.
- Let the dough sit at room temperature for 10 minutes before using a sharp knife to cut the dough into 1/4-inch-thick slices. Arrange the cookies on the sheet pan spacing them 1 inch apart.
- Bake the cookies for 20-25 minutes until they start to turn light golden brown. Keep the cookies on the sheet pan for 5 minutes before transferring them to a wire rack to cool completely.
- For the icing, whisk together 1 cup confectioners’ sugar and 2 tablespoons blood orange juice. If the mixture seems too thick, add more juice. If it is too runny, add more sugar.
- Dip the cookies in the icing or drizzle their tops. Transfer the cookies to a wire rack to let the icing set.
The blood orange can be substituted with another orange variety, 1 lemon or 2 limes.
You can keep the cookies in an airtight container at room temperature up to 4 days.
You can freeze them the following ways:
Freeze the cookie dough log wrapped tightly with plastic wrap and then put it in a bag or another container. Thaw the dough overnight in the refrigerator. After that, slice and bake the cookies.
Slice the log then freeze the unbaked cookies. Place them on a sheet pan lined with wax paper to freeze them individually. Then put them in a container. You do not need to thaw before baking. The cookies might take a couple additional minutes to bake.
Freeze baked and iced cookies. Thaw at room temperature.
Adapted from Everyday Food July/August 2006
Keywords: icebox cookies, refrigerator cookies
Love these cookies!
I made your recipe for my bookclub -everyone raved about how wonderful they were. Maybe the best cookies I’ve ever made, plus they were easy. I especially liked that I could make the dough ahead. Thanks you!
While these cookies did come out great….the amount of blood orange, in my opinion, needs to be increased. It’s way to subtle. Just tastes like an almond cookie. Which is still great! But I was hoping for more of the blood orange taste. Also, pics of your personal process of the molding of the dough and cutting of the cookies would be appreciated.
Thank you for this inspiring receipe! I love blood oranges, and I love to bake. I haven’t tried this yet, but I have the idea that this will come in tasty and handy when blood oranges are in season in this country.
XXX.- Love from the Netherlands. (A small country in western Europe.)
These look delicious and I’m looking forward to making these! I don’t see the measurement for the sliced almonds. Would you please add that to the recipe? Thank you!
Thanks for catching that! I just updated the recipe. It is 3/4 cup sliced almonds.