Anna Bakes Delightful Ice Box Jam Cookies!

Ice Box Jam Cookies are on the menu in Chef Anna Olson's amazing kitchen, and she is going to teach you how to make this delicious recipe from scratch! Follow along with the recipe below for the best Christmas cookie experience ever!
Subscribe for more video recipes:
Recipes
Prep Time: 15 minutes
Ingredients: Basic Icebox Cookie Dough
1 cup (225 g) unsalted butter, cut into pieces and at room temperature
1 cup (130 g) icing sugar, sifted
1 large egg, at room temperature
1 tsp (5 mL) vanilla extract
2 ½ cups (375 g) all-purpose flour
½ tsp (2.5 g) salt
Directions
1. Using electric beaters or in a stand mixer fitted with the paddle attachment, beat the butter until smooth. Add the icing sugar and start on low speed to work it in, and then increase the speed to medium-high beating until fluffy, about 2 minutes. Beat in the egg and vanilla. Add the flour and salt and beat until the dough comes together. Prepare the cookies as below.
ORANGE MARMALADE CRUMBLE BARS
Makes 1 8-inch (20 cm) square pan
Cuts into 36 cookie bars
Prep Time: 15 minutes
Bake Time: 45 minutes
Ingredients
1 recipe icebox cookie dough
zest of 1 orange
1 cup (250 mL) orange marmalade
icing sugar, for dusting
Directions
1. Add the orange zest to the cookie dough, when beating the butter and icing sugar together. Shape the dough into 2 discs, wrap in plastic wrap and chill for 2 hours.
2. Preheat the oven to 325 F (160 C). Lightly grease and line an 8-inch (20 cm) square pan with parchment paper so that the paper comes up the sides.
3. Use a box grater to grate the chilled cookie dough. Press about two-thirds of this into the bottom of the prepared pan and then spread the marmalade over top. Sprinkle the remaining grated cookie dough over the marmalade and press gently. Bake for about 45 minutes, until you can see browning at the edges. Cool the pan on a rack completely before dusting with icing sugar and cutting into squares.
APRICOT LEMON RUGELACH
Makes 4 dozen cookies
Prep Time: 20 minutes
Bake Time: 18 minutes
Ingredients
1 recipe Icebox cookie dough
zest of 1 lemon
¾ cup (175 mL) apricot jam
1 egg whisked with 2 Tbsp (30 mL) water, for brushing
cinnamon sugar, for sprinkling
Directions
1. Add the lemon zest to the cookie dough when beating the butter and icing sugar together. Shape the dough into 6 small discs, wrap in plastic wrap and chill for 2 hours.
2. Preheat the oven to 325 F (160 C) and line 2 baking trays with parchment paper.
3. Lightly knead the first disc of dough to soften it just a little. Roll the disc out into a circle roughly 8-inches (20 cm) across on a lightly floured surface, and trim the edges. Cut the circle into 8 wedges. Spoon a little jam at the wide end of each wedge and then roll the dough up, croissant-like in shape. Place the cookies on the trays, leaving 1 ½-inches (4.5 cm) between them. Repeat with the remaining discs of dough.
4. Brush the cookies with eggwash and sprinkle with cinnamon sugar. Bake the cookies for about 18 minutes, until the cookies brown a little just at the edges. Cool the cookies on the tray before removing to store in an airtight container.
The cookies will keep for up to a week.
RASPBERRY LINZER COOKIES
Makes about 3 dozen sandwich cookies
Prep Time: 20 minutes
Bake Time: 12 minutes
Ingredients
1 recipe Icebox cookie dough
1 tsp (5 mL) almond extract
icing sugar, for dusting
¾ cup (175 mL) raspberry jam
Directions
1. Add the almond extract to the cookie dough at the same time as adding the vanilla extract. Shape the dough into 2 discs and chill for at least 2 hours before rolling.
2. Preheat the oven to 325 F (160 C) and line 2 baking trays with parchment paper.
3. Knead the first disc of dough to soften it a little and then roll it out on a lightly floured surface to just about ¼-inch (6 mm) thick. Use a 2-inch (5 cm) cookie cutter to cut out as many circles as you can. Use a small cutter or even a pastry tip to cut a hole in the centre of half of these cookies. Arrange the cookies with a hole on one tray and the cookies without a hole on the second tray, leaving an inch (2.5 cm) between them. Repeat with the second disc and any remaining scraps of dough.
4. Bake the cookies for about 12 minutes (keep an eye on the cookies with holes – they may take a minute less to bake) until they just start to show signs of colouring at the edges. Cool the cookies on the tray before assembling.
5. Dust the cookies with the holes generously with icing sugar while on their baking tray. Spread a little of the raspberry jam on the bottom of a cookie without a hole and sandwich it with a dusted one, pressing gently. Repeat with the remaining cookies, and store them in an airtight container or well-wrapped (single layer is best).
The cookies will keep for a week.
#OhYum #ThePerfectChristmasDinner