Four-flavour Icebox Cookies

Total Time: 1 hr 30 mins Preparation Time: 45 mins Cook Time: 45 mins

Ingredients

• 2 cups butter
• 1 cup dark brown sugar
• 1 cup sugar
• 2 eggs
• 2 teaspoons vanilla
• 4 cups soft unbleached flour
• 1/2 teaspoon salt
• 2 teaspoons baking soda
• 1 cup rolled oats
• 1 teaspoon cinnamon
• 3 ounces semisweet chocolate
• 1/4 cup cocoa
• 1 teaspoon mint, almond or 1 teaspoon orange extract
• 1 lemon, zest of, grated
• 1/4 cup lemon juice
• 1 cup dried cherries or 1 cup cranberries
• 1/4 cup soft unbleached flour
• 1 cup unsweetened desiccated coconut, toasted
• 1/3 cup preserved gingerroot, minced

Recipe

• 1 cream the butter and beat in the sugars, one at a time.
• 2 add the eggs and vanilla, beat well.
• 3 mix the flour, baking soda and salt.
• 4 work into the creamed mixture.
• 5 divide the dough into four equal parts.
• 6 mix the oats and cinnamon into one part.
• 7 melt the chocolate in a small bowl in the microwave. mix the slightly cooled melted chocolate into the second part, along with the cocoa and a flavouring of your choice.
• 8 mix the lemon zest and juice, and dried cherries into the third part, along with the 1/4 cup flour.
• 9 toast the coconut lightly in an ungreased heavy skillet.
• 10 let cool and mix the coconut and minced ginger into the last part.
• 11 shape each flavoured dough into an even log, 2" in diameter.
• 12 roll up tightly in waxed paper or plastic.
• 13 chill from 1 hour to 24 hours until wanted.
• 14 logs can also be frozen; thaw ten minutes before slicing.
• 15 cut thin slices (about 1/4" thick) from each log and bake on a lightly greased baking sheet, at 375°f for about 10 minutes.
• 16 they should be just very lightly browned.
• 17 place well apart, as they spread.
• 18 the dough should still be quite chilled when it goes into the oven.