Hazelnut, Milk Chocolate, and Cherry Icebox Cookies

Hazelnut, Milk Chocolate, and Cherry Icebox Cookies

Very slightly adapted from a recipe by my amazing pastry chef friend Brigid Callinan

Tender, slice-and-bake cookies jam-packed with fruit, nuts, and chocolate. As great for gift-giving as they are for self-indulging.

Makes about 4 dozen cookies

  • 1 pound unsalted butter, softened
  • 1 1/3 cups sugar
  • 3/4 teaspoon salt
  • 3 large egg yolks
  • 1 vanilla bean, split and scraped, or 1 tablespoon pure vanilla extract
  • 4 2/3 cups all-purpose flour
  • 1 1/4 cups chopped hazelnuts, toasted
  • 3/4 cup coarsely chopped dried cherries
  • 3/4 cup milk chocolate chunks or chips

Using a stand mixer with the paddle attachment, combine the butter, sugar, and salt and beat on medium-high speed until light and fluffy, about 2 minutes, scraping down the bowl as necessary. Add the eggs one at a time, beating until smooth after each addition. Add the vanilla. With the mixer on low, gradually add the flour and mix until just short of combined. Add the hazelnuts, cherries, and chocolate, mixing until just combined.

Turn the dough onto a lightly floured surface and divide it in half. Shape each half into a log about 2 inches in diameter and 12 inches long. Wrap the logs in plastic and refrigerate for at least an hour. (You can refrigerate the logs as long as overnight, or freeze them for up to several months. Thaw, if necessary, before proceeding.)

Preheat the oven to 350°F. Line baking sheets with parchment.

Cut the logs into 1/2-inch slices. Arrange the slices on the prepared baking sheets, about 1/2-inch apart. Bake until just beginning to turn brown at the edges and set in the middle, 12 to 14 minutes. Remove to a cooling and thoroughly cool before storing in an airtight container.