Four-Flavour Icebox Cookies

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 oat
• 1 teaspoon cinnamon
• 3 ounces semisweet chocolate
• 1/4 cup cocoa
• 1 teaspoon mint, almond or orange extract
• 1 lemon, zest of, grated
• 1/4 cup lemon juice
• 1 cup dried cherries or cranberries
• 1/4 cup soft unbleached flour
• 1 cup unsweetened desiccated coconut, toasted
• 1/3 cup preserved gingerroot, minced

Directions

1. 1

   Cream the butter and beat in the sugars, one at a time.

2. 2

   Add the eggs and vanilla, beat well.

3. 3

   Mix the flour, baking soda and salt.

4. 4

   Work into the creamed mixture.

5. 5

   Divide the dough into four equal parts.

6. 6

   Mix the oats and cinnamon into one part.

7. 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. 8

   Mix the lemon zest and juice, and dried cherries into the third part, along with the 1/4 cup flour.

9. 9

   Toast the coconut lightly in an ungreased heavy skillet.

10. 10

    Let cool and mix the coconut and minced ginger into the last part.

11. 11

    Shape each flavoured dough into an even log, 2" in diameter.

12. 12

    Roll up tightly in waxed paper or plastic.

13. 13

    Chill from 1 hour to 24 hours until wanted.

14. 14

    Logs can also be frozen; thaw ten minutes before slicing.

15. 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. 16

    They should be just very lightly browned.

17. 17

    Place well apart, as they spread.

18. 18

    The dough should still be quite chilled when it goes into the oven.