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The 75th anniversary edition of Joy of Cooking
Now in its eighth edition and its 75th year, the Joy of Cooking brings you numerous 30-minute meals. For the first time ever, JOY gives you slow cooker recipes and tips. Especially important to busy households is a new section that teaches you to cook for a day and eat for a week! If your family is on the go, buy this modern classic now at Barnes & Noble, Powell's or Amazon.
A Recent Featured Recipe
Keep A Valentine in Your Refrigerator
In the 1950s, Marion Rombauer Becker renamed these cookies “refrigerator cookies” but most of us still think of them as “icebox cookies,” just as Irma Rombauer called them in the first JOY, in 1931.
An advantage of these doughs is that they can also be baked as drop cookies, if desired, without chilling, if you want to make up a batch immediately. After mixing the dough, form it into a 2-inch-diameter roll on a piece of parchment or wax paper, in which you wrap it securely. Chill the roll 4 to 12 hours, after which time it can be very thinly sliced with a sharp knife. You may hasten the chilling by placing the roll in the freezer.
Whole nuts may be combined with the dough or used to garnish the cookies, or the entire roll of dough may be rolled in chopped nuts so as to make a border when the cookies are cut. Two sheets of differently colored dough may be rolled together, as shown below. When sliced, these become pinwheel cookies.
Cream Cheese Icebox Cookies
Note: Numbers refer to pages in the cookbook. Many of the recipes can be found online by using our search feature.
About forty-two 21⁄4-inch cookies
Whisk together:
2 cups all-purpose flour
½ teaspoon baking powder
1/8 teaspoon baking soda
½ teaspoon salt
Beat in a large bowl until fluffy:
11 tablespoons unsalted butter, softened
3 ounces cream cheese, softened
1 cup sugar
Beat in:
1 large egg
1 teaspoon vanilla
(¼ teaspoon finely grated lemon zest)
(Decorative sugar, cinnamon sugar, or nonpareils)
Stir in the flour mixture until blended. Refrigerate until slightly firm, about 1 hour. Shape the dough into a 12-inch log. Refrigerate or freeze until very firm. Preheat the oven to 375°F. Grease or line 2 cookie sheets. Cut the log into 3/16-inch-thick slices and arrange about 2 inches apart on the cookie sheets. Before baking, sprinkle the tops with:
(Decorative sugar, cinnamon sugar, or nonpareils)
Bake, 1 sheet at time, until the cookies are browned at the edges, 10 to 12 minutes. Let stand briefly. Then remove to a rack to cool.