Aunt Iones Icebox Cookies Recipes

STRIPED ICEBOX COOKIES

Steps:

• Cream butter and sugar until light and fluffy. Beat in egg. In another bowl, whisk together flour, baking powder and salt; gradually beat into creamed mixture., Divide into thirds. Add cherries and food coloring to one portion, chocolate to another portion and nonpareils to remaining portion., Line a 9x5-in. loaf pan with waxed paper. Spread cherry dough over bottom. Cover with chocolate dough, then remaining dough. Refrigerate, covered, until firm, about 2 hours., Preheat oven to 375°. Remove dough from pan; cut in half lengthwise. Cut each portion into 1/4-in. slices. For easier handling, freeze until firm, 10-15 minutes. Bake 1 in. apart on lightly greased baking sheets until edges begin to brown, 10-12 minutes. Remove to wire racks to cool.

AUNT IONE'S ICEBOX COOKIES

Steps:

• Sift together first five ingredients; set aside. In a mixing bowl, cream butter and sugars. Add eggs, vanilla and lemon extract; beat well. Add dry ingredients; mix well. Stir in nuts. Divide dough into four parts and shape into 1-1/2-in. x 11-in. rolls. Wrap in foil and chill overnight. Slice cookies 3/8 in. thick. Bake on greased baking sheets at 350 degrees F for about 10 minutes.

AUNT IONE'S ICEBOX COOKIES

Steps:

• Sift together first five ingredients set aside. In a mixing bowl, cream butter and sugars. Add eggs, vanilla and lemon extract beat well. Add dry ingredients mix well. Stir in nuts. Divide dough into four parts and shape into 1-1/2-in. x 11-in. rolls. Wrap in foil and chill overnight. Slice cookies 3/8 in. thick. Bake on greased cookie sheets at 350° for about 10 minutes.© Copyright Reiman Publications, 1993-1997

ICEBOX COOKIES

Steps:

• In a bowl, cream the butter and brown sugar. Add egg and vanilla; beat well. Combine dry ingredients; add to creamed mixture. Stir in nuts if desire. , On a lightly floured surface, shape the dough into three 10-in. x 1-in. rolls. Tightly wrap each roll in waxed paper. Freeze for at least 12 hours. , Cut into 3/8-in. slices and place on greased baking sheets. Bake at 350° for 6-8 minutes. Remove to a wire rack to cool.

RIBBON ICEBOX COOKIES

Steps:

• Line a 5-in. x 3-in. x 2-in. loaf pan with waxed paper; set aside. In a small bowl, cream shortening and sugar until light and fluffy. Beat in egg and vanilla. Combine the flour, baking powder and salt; gradually add to creamed mixture and mix well. , Divide dough into thirds. Add cherries to one portion; spread evenly into prepared pan. Add melted chocolate to second portion; spread evenly over first layer. Add poppy seeds to third portion; spread over second layer. Cover with waxed paper; refrigerate overnight., Unwrap and cut into 1/4-in. slices. Place 1 in. apart on ungreased baking sheets. Bake at 375° for 8-9 minutes or until lightly browned. Cool for 1 minute before removing to wire racks.