A basic “icebox” or refrigerator-type cookie dough can be taken dozens of different directions depending on what is added to the dough, what shape it is made into, and what it is filled or topped with – chocolate; nuts, nut butters, and seeds; dried, fresh, canned or candied fruits, peels or juices; flavorings, extracts or liqueurs; herbs, spices, tea and coffees; frostings, candies, or creams.

You can make rolled cookies, thumbprint cookies, sandwich cookies, or ball/drop cookies.

Basic Icebox Cookie Dough
1 cup butter, softened
3/4 cup sugar (superfine is considered best for cookies; may increase to 1 cup or substitute other sweetener)
1 egg yolk, lightly beaten (may substitute a whole egg – increase the flour as necessary)
2 tsp. vanilla extract (may decrease to 1 tsp. or substitute other flavoring)
2 1/2 cups (sifted) all-purpose flour (approximate – adjust according to other additions)
pinch salt
optional: 1 tsp. baking powder (leavening is optional; may substitute 1/4 – 1/2 tsp. baking soda if there is an acidic ingredient it can react with)

Cream butter and sugar. Beat in egg and vanilla. Sift together flour and salt (and optional leavener) and stir in. Mix until thoroughly combined. Shape into balls, flatten slightly onto ungreased or non-stick cookie sheets (or sheets lined with baking parchment). Bake at 375*F for about 10 – 12 minutes, or until edges are a light golden brown.

The dough can be shaped in different ways: rolled or scooped into balls, thumb-printed, or flattened; chilled, rolled (between sheets of wax paper, or on a floured surface), and cut into shapes; or rolled into logs, covered in wax paper, chilled, and then sliced into round cookies.

Use your imagination as to what to put into these cookies. The rule of thumb is to put moist with moist, dry with dry, and add chips, nuts, dried fruits and the like, last of all. For example, sift cocoa with the flour before adding, and put liquid flavorings or pastes in with the butter and sugar, or add with the egg yolk.

Chocolate – cocoa; bittersweet, semi-sweet, milk or white chocolate chips or chunks; chocolate bars or baking bars, chopped or grated, etc.
Nuts – walnut, pecan, almond, cashew, macadamia, pistachio, hazelnut, peanut, peanut butter, pine nuts, etc.
Seeds – sesame, poppy, pomegranate, melon, sunflower, fennel, etc.
Dried Fruit – apple, apricot, cranberries, cherries, blueberries, currants, raisins, dates, figs, pineapple, mango, coconut, ginger (preserved), papaya, pear, peach, prunes/plums, banana, etc.
Fresh or Cooked Fruit, Vegetables or Juice - banana, berries, cranberries, grated citrus rind, juice, passion fruit, mango, pineapple, apple (grated or chopped), applesauce, carrots (grated, or cooked and mashed), pumpkin (cooked and mashed, or canned), etc.
Candied Fruit – cherries, peel, mixed fruit, ginger, etc.
Spices – cinnamon, allspice, ginger, nutmeg, cloves, saffron, apple pie spice, etc.
Herbs, Teas (leaves or infusions) and Coffee – fennel (seeds), angelica (fresh), chamomile, green tea, peppermint, mint, lavender, jasmine tea, apple mint, coffee, etc.
Instant Drink Mixes – instant latte and cappuccino, instant cocoa, etc.
Candy and Sweet Toppings – marshmallows, caramels, thin mints, gum drops, jelly beans, sprinkles, nonpareils, colored or flavored sugar, jelly fruit slices, etc.
Flavorings and Extracts - vanilla, peppermint, almond, orange flower water, rose water, lemon or orange extract, strawberry, banana or other fruit flavoring, grenadine, brandy, tequila, rum, amaretto, etc.
Frostings, Fillings and Spreads - cream cheese, jams, jellies, marmalades, preserves, chocolate & hazelnut spread (eg. Nutella), heavy cream (for making whipped cream or ganache), pudding mix, etc.
Basic Ingredients – substitute or add: granulated sugar, confectioners sugar, brown sugar, turbinado sugar, other dry sweeteners, rolled oats, oat flour, rye flour, whole wheat flour, dry breakfast cereals, etc.
Syrups and Liquid Sweeteners – molasses, maple syrup, corn syrup, honey, berry syrups, pancake syrup, agave syrup, etc.

You can use many creative flavor combinations with other favorite basic cookie doughs, as well, such as a chocolate chip or oatmeal drop style cookie, or a sugar cookie dough.