Cinnamon Chip Icebox Cookies Recipes

CINNAMON CHIP ICEBOX COOKIES

Steps:

• In large bowl, beat butter with electric mixer on medium speed until creamy. Gradually add sugar, beating well. Add eggs and vanilla, beating until blended. Gradually add flour, beating on low speed just until blended. Stir in baking chips and pecans.
• Divide dough into 3 (2-cup) portions; roll each portion into 12-inch log. Wrap logs in waxed paper. Refrigerate 8 hours, or freeze in airtight container up to 3 months.
• Heat oven to 350°F. Unwrap dough; cut into 1/2-inch slices. On ungreased cookie sheets, place slices 2 inches apart.
• Bake 13 to 15 minutes or until edges are light golden brown. Cool 5 minutes; remove from cookie sheets to cooling racks.

ICED CINNAMON CHIP COOKIES

Steps:

• In a large bowl, cream butter and sugars until light and fluffy. Beat in eggs and vanilla. Combine the flour, baking soda and salt; gradually add to creamed mixture and mix well. Fold in cinnamon chips. , Drop by rounded tablespoonfuls 2 in. apart onto ungreased baking sheets. Bake at 350° for 10-12 minutes or until golden brown. Remove to wire racks to cool., In a small bowl, combine icing ingredients; beat on high speed for 1-2 minutes or until fluffy. Spread over cooled cookies.