How to Make Icebox Meltaway Cookies! | Bake Along w/ Anna Olson @ohyum

Uploaded November 2024 | Updated September 2026, 2 weeks ago

Recipe below—bake along! A meltaway cookie is a type of shortbread cookie that earns its name when it’s on the tip of your tongue. It snaps at first bite but then melts away into buttery, sweet goodness in a moment. Because the dough is shaped, chilled and sliced before baking, this cookie holds its shape once baked, and makes a good addition to a holiday cookie checklist or as a dainty treat anytime.

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• Recipe •
Makes 4 to 5 dozen cookies
Prep Time: 15 minutes, plus chilling
Cook Time: 12 minutes

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• Ingredients •
1 cup (225 g) unsalted butter, room temperature
½ cup (65 g) icing sugar
Finely grated zest of 1 lemon
1 tsp vanilla extract
1½ cups (225 g) all-purpose flour
½ cup (95 g) potato starch
½ tsp fine salt
¾ cup (175 mL) dried fruits, nuts or other additions (see note)

Note: For tender, delicate cookies, choose dried fruits, nuts or other additions with a texture to match. Possibilities include dried cherries, dried cranberries, diced dried apricots, diced candied ginger, dried currants, diced candied orange peel, dried blueberries, walnut pieces, pecan pieces, pine nuts, pistachios and chocolate chips.

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• Directions •
1. Beat the butter and icing sugar by hand for at least 1 minute, until well blended and fluffy. Beat in the lemon zest and vanilla. Sift the flour, potato starch and salt together in a separate bowl and add all at once to combine. Stir in any additions. For icebox cookies, shape the dough into two logs, about 1½ inches (3.5 cm) across. Wrap and chill until firm, about 2 hours (or freeze and thaw in the fridge overnight before baking).

2. Preheat the oven to 375°F (190°C) and line two baking trays with parchment paper. Slice the cookies into ¼-inch (6 mm) slices and arrange them on the baking trays, leaving 1 inch (2.5 cm) between them (they will not spread). Bake for 10 to 12 minutes, until they just begin to show signs of browning at the edges.

3. Let the cookies cool completely on the baking trays on cooling racks. The cookies will keep in an airtight container at room temperature for up to 5 days. The baked cookies can be frozen for up to 3 month or, even better, freeze the unbaked cookie dough logs and thaw overnight in the fridge before baking.

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$Lets Bake Fresh Hot Cross Muffins! | Spring Favourites with Anna Olson Recipe below - follow along! These fruit-laden muffins smell exactly like hot cross buns as they bake and taste just as satisfying, but with a fraction of the effort. Special thanks to Rolling Meadow Dairy for making this video possible. Scroll down to the bottom for a bonus recipe: Candied Orange Peel! • Recipe • Makes 12 jumbo muffins (tulip cups) or 24 regular muffins Prep Time: 20 minutes, plus setting Cook Time: 30 minutes The muffins will keep in an airtight container at room temperature for up to 3 days. • Ingredients • 2½ cups (375 g) all-purpose flour 2 tsp baking powder 1¼ tsp ground cinnamon ½ tsp baking soda ½ tsp ground allspice ½ tsp ground nutmeg ½ tsp ground cloves ¼ tsp fine salt 1 cup (200 g) granulated sugar 1 cup (250 mL) Rolling Meadow Grass Fed 2% milk, at room temperature 10 Tbsp (150 g) Rolling Meadow Grass Fed unsalted butter, melted 2 large eggs, at room temperature 2 Tbsp (30 mL) honey Zest of 1 lemon 1 Tbsp (15 mL) fresh lemon juice 1½ cups (225 g) raisins or (240 g) currants ½ cup (70 g) dried cranberries ¼ cup (37 g) diced candied orange peel Glaze: 1½ cups (200 g) icing sugar 1½ Tbsp (22 mL) water ½ tsp meringue powder (optional) • Directions • 1. Preheat the oven to 375°F (190°C). Line a 12-cup muffin tin with extra-large paper liners (tulip cups) or line two tins with regular paper liners. 2. Combine the dry ingredients. Sift together the flour, baking powder, cinnamon, baking soda, allspice, nutmeg, cloves and salt in a large mixing bowl. 3. Combine the liquids. In a separate bowl, whisk the sugar, milk, melted butter, eggs, honey, lemon zest and juice together. Add all at once to the flour and whisk until well combined. Stir in the raisins (or currants), cranberries and candied peel. Note: Even though sugar might seem like a “dry” ingredient, in quick cakes it goes in with the liquids to dissolve so the batter is softer and easier to handle. Note: If you are not fond of candied peel, replace that measurement with extra raisins or cranberries. 4. Divide the batter evenly between the muffin cups. 5. Bake the muffins for 30 minutes for the extra-large muffins or 20 to 25 minutes for the regular-sized ones. Cool the muffins in their tins on a rack for 20 minutes. Transfer to a wire rack to cool completely before glazing. 6. Make the glaze. Whisk the icing sugar, water and meringue powder, if using, until smooth and the proper consistency for piping. To test the glaze, drizzle a little on a plate. If it spreads too much, add a little more icing sugar and whisk to combine. If it is too thick, loosen with a few droplets of water and whisk again. Spoon the glaze into a parchment paper cone and pipe a cross on the top of each muffin. Let the glaze set for an hour before serving. Note: The meringue powder helps the glaze set. If you make the glaze without it, let the muffins air-dry for an extra hour before storing them. And to make the muffins less seasonally specific, you can leave the crosses off or simply drizzle the glaze on top. • Bonus Recipe: Candied Citrus Peel • Information: • Makes about 2 cups (500 mL) of candied peel • Store the candied peel, refrigerated and in the syrup for up to a month. Ingredients: • 3 large navel oranges or lemons • 1½ cups (300 g) sugar Directions: 1. Using a paring knife or orange peeler, score the peel of the orange or lemon without cutting through the fruit by making 2 circular scores at the top and bottom of each orange, and then making 4 or 5 scores connecting the top and bottom circles. Peel away the skin of the orange (or lemon) carefully, and then cut these into ¼-inch strips. 2. Bring a pot of water up to a boil and drop in the peel. Simmer the peel for 1 minute, then strain, discarding the water. 3. Refill the pot with 1½ cups (375 mL) of fresh water and add the sugar. Bring this up to a simmer then add the peel and simmer gently, uncovered, for about 20 minutes – the peel will look slightly translucent (but not completely). Remove the pot from the heat and cool the peel in the syrup to room temperature.$

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