These old-fashioned cookies are fabulous because they are buttery and extremely simple. You can make them up to three days in advance of your planned event, or just keep a roll of the dough in the freezer for that unexpected get-together.
About icebox cookies: The icebox cookie takes its name from the days when food was stored in large metal or wooden boxes cooled by blocks of it.
3/4 cup plus 2 tablespoons granulated sugar
1 1/4 cups glutinous rice flour, plus more for dusting
1 3/4 cups millet flour
1/2 teaspoon plus 1/8 teaspoon kosher salt
2 teaspoons guar gum
1 cup (2 sticks) unsalted butter/ (Earth Balance if vegan or allergic to dairy) at room temperature
1 teaspoon pure vanilla extract (Gluten Free)
1 large egg ( equivalent egg substitute if vegan or allergic to eggs)
sanding sugar or colored sprinkles for coating
In a stand mixer fitted with the paddle attachment, combine all the dry ingredients and mix on low speed to blend. Add the butter and mix on low speed until blended. Add the vanilla and the egg and mix on medium-high speed until the dough forms a ball. Transfer the dough to a work surface that has been lightly dusted with glutinous rice flour. Knead two times, no more and no less, and shape the dough into a log. Divide in half and shape each section into two logs, each 10 inches long and 1 inch in diameter. Pour the sanding sugar onto a sheet of waxed paper. Roll the logs in the sugar until evenly coated. Wrap the dough in plastic wrap and refrigerate for at least 8 hours or up to 3 days.
Position an oven rack in the center of the oven. Preheat the oven to 375°F. Line two baking sheets with parchment paper or silicone baking mats.
Remove one of the logs from the fridge, unwrap it, and place it on a cutting board. Using a serrated knife, cut the log into slices 1/2 inch thick. Place the cookies on the baking sheets. Bake one sheet at a time for 12 minutes, or until the edges of the cookies are lightly colored.
Remove from the oven and let cool on the pan for 5 minutes. Transfer the cookies to a wire rack and let cool completely. Repeat to cut and bake the remaining dough.
Store the dough, well wrapped, in the refrigerator for up to 3 days, or freeze for up to 1 month. Store the cookies in an airtight container for up to 1 week.
