BROWN SUGAR ICEBOX COOKIES
My daughters and I have been "fair-ly" successful competitors at county fairs and bake-offs for more than 20 years. This is one of the those winning recipes.-Eilene Bogar, Minier, Illinois
Provided by Taste of Home
Categories Desserts
Time 25m
Yield about 3-1/2 dozen.
Number Of Ingredients 8
Steps:
- In a large bowl, cream the butter and sugar. Add the egg and vanilla; mix well. Combine the flour, baking soda and salt; gradually add to cream mixture. Fold in pecans or coconut (dough will be sticky). Shape into two rolls; wrap each in plastic wrap. Refrigerate for 4 hours or overnight. , Unwrap and cut into 1/4-in. slices. Place 2 in. apart on ungreased baking sheets. Bake at 375° for 7 to 10 minutes or until set. Remove to wire racks.
Nutrition Facts : Calories 146 calories, Fat 7g fat (3g saturated fat), Cholesterol 22mg cholesterol, Sodium 109mg sodium, Carbohydrate 19g carbohydrate (11g sugars, Fiber 1g fiber), Protein 2g protein.
BROWN SUGAR ICEBOX COOKIES
These cookies have the most wonderful flavor. Not to sweat. They are great with coffee or ice cream.
Provided by Recipe Baroness
Categories Dessert
Time 27m
Yield 24-36 cookies
Number Of Ingredients 9
Steps:
- Sift dry ingredients together.
- Cream butter and sugar together; add eggs and vanilla.
- Add the dry ingredients and finally the nuts together.
- Using sheets of wax paper drop about a cup and 1/2 of the cookie mixture onto the paper and roll into logs, sealing the cookie dough inside the wax paper.
- Place in Refrigerator for at least 2 hours.
- Unwrap the wax paper and slice about 1/4 inch thick slices and place on cookie sheet.
- Bake in a preheated 375F oven for 10-12 minutes.
- Store in any cookie jar.
Nutrition Facts : Calories 253.6, Fat 11.2, SaturatedFat 5.4, Cholesterol 38, Sodium 207, Carbohydrate 35.3, Fiber 1.1, Sugar 18, Protein 3.7
GRAMMY'S ICE BOX COOKIES
Walnuts and cinnamon flavor this refrigerator cookie ready to bake when you are.
Provided by Lisawas
Categories Desserts Cookies Refrigerator Cookie Recipes
Time 5h
Yield 36
Number Of Ingredients 8
Steps:
- In a bowl, whisk the flour, baking soda, and cinnamon together until evenly blended; set aside. Beat the margarine, white sugar, and brown sugar with an electric mixer in a large bowl until smooth. Add the eggs one at a time, allowing each egg to blend into the margarine mixture before adding the next. Mix in the flour mixture until just incorporated. Fold in the chopped nuts; mixing just enough to evenly combine.
- Scrape the dough onto a sheet of waxed paper, and form into a log. Roll tightly in the waxed paper, and refrigerate until firm, about 4 hours.
- Preheat an oven to 350 degrees F (175 degrees C). Spray baking sheets with cooking spray.
- Unwrap the dough, and cut into 1/4-inch slices. Place the cookies onto baking sheets, spaced 1-inch apart. Bake in the preheated oven until the edges are golden, 8 to 10 minutes. Allow the cookies to cool on the baking sheet for 1 minute before removing to a wire rack to cool completely.
Nutrition Facts : Calories 226.8 calories, Carbohydrate 25.6 g, Cholesterol 15.5 mg, Fat 12.9 g, Fiber 0.8 g, Protein 3 g, SaturatedFat 2.1 g, Sodium 161.9 mg, Sugar 11.8 g
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BROWN SUGAR ICEBOX COOKIES - BETTER HOMES & GARDENS
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4.3/5 (12)Calories 65 per servingTotal Time 4 hrs 40 mins
- In a large mixing bowl beat the 1/2 cup shortening and the butter with an electric mixer on medium to high speed for 30 seconds. Add the brown sugar, baking soda, and salt. Beat until combined, scraping sides of bowl occasionally. Beat in egg and vanilla until combined. Beat in as much of the flour as you can with the mixer. Using a wooden spoon, stir in any remaining flour and the 3/4 cup ground nuts. Divide dough in half.
- On waxed paper, shape each portion of dough into a 10-inch-long log. Lift and smooth the waxed paper to help shape the logs. If desired, roll logs in the 2/3 cup finely chopped nuts. Wrap each log in plastic wrap. Chill about 4 hours or until firm enough to slice.
- Preheat oven to 375°F. Cut logs into 1/4-inch-thick slices. Place slices 1 inch apart on an ungreased cookie sheet. Bake for 10 to 12 minutes or until edges are firm. Transfer to a wire rack set over waxed paper and let cool.
- If desired, in a small saucepan combine chocolate pieces and the 1 tablespoon shortening. Heat and stir over low heat until smooth. Cool slightly. Transfer chocolate mixture to a small resealable plastic bag; seal bag. Snip off a tiny piece of one corner of the bag. Drizzle melted chocolate over cookies. Let stand until set.
BROWN SUGAR ICEBOX COOKIES: (SLICE AND BAKE) - WEST VIA …
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- Beat shortening and butter in a large mixing bowl with an electric mixer on medium for 30 seconds.
- Add the brown sugar, baking soda and salt. Beat until combined, scraping the sides of the bowl often.
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