Lightly spoon flour into dry measuring cups and measuring spoons; level with a knife. Combine flour and the next 4 ingredients (through salt) in a medium bowl, stirring well with a whisk. Cut in butter with a pastry blender or 2 knives until mixture resembles coarse meal. Combine 1/3 cup ice water and vanilla; drizzle over flour mixture, 1 tablespoon at a time, tossing with a fork until moist. Place dough on plastic wrap; shape dough into a 12-inch log. Wrap tightly in plastic wrap; chill at least 1 hour or until dough is firm.
Preheat oven to 350°.
Unwrap dough log. Cut dough log into 24 (1/2-inch-thick) slices; place slices 2 inches apart on baking sheets lined with parchment paper. Bake at 350° for 15 minutes or until cookies are set. Cool cookies on pans 5 minutes. Remove cookies from pans, and cool completely on wire racks.
My family really enjoyed this recipe. Note that the slices in the recipe are 1/2". That's pretty thick compared to other ice-box cookie recipes. If you slice them thinner than that, they are still tasty, but cook faster and are brittle.
Sign Up for our Newsletter
Join our newsletter for free recipes, healthy living inspiration, and special offers.