ICEBOX COOKIES
This cookie recipe from my 91-year-old grandmother was my grandfather's favorite. She still makes them and sends us home with the dough so that we can make more whenever we want, I love to make a fresh batch when company drops in. -Chris Paulsen, Glendale, Arizona
Provided by Taste of Home
Categories Desserts
Time 30m
Yield about 7 dozen.
Number Of Ingredients 9
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.
Nutrition Facts : Calories 62 calories, Fat 2g fat (1g saturated fat), Cholesterol 11mg cholesterol, Sodium 69mg sodium, Carbohydrate 10g carbohydrate (5g sugars, Fiber 0 fiber), Protein 1g protein.
GRANDMA'S CHRISTMAS ICEBOX COOKIES
A not-too-sweet Christmas cookie that goes great with cup of hot coffee or a glass of cold milk. One of Santa's favorites! These are great to make at the beginning of December and then simply bake in the oven when something sweet is quickly needed at the last minute during the holidays. Dough can be kept in refrigerator for a couple of weeks before baking.
Provided by laurita
Time 1h25m
Yield 24
Number Of Ingredients 10
Steps:
- Beat brown sugar, butter, and white sugar with an electric mixer in a large bowl until smooth. Beat the first egg into the butter until completely blended, then beat in the vanilla extract with the last egg.
- Mix flour, baking powder, and salt together in a bowl; stir into creamed butter mixture until dough is just mixed. Fold pecans and candied cherries into dough. Shape dough into 1 1/2-inch rolls on a piece of waxed paper. Seal waxed paper on the ends with tape; refrigerate until chilled and firm, at least 1 hour.
- Preheat oven to 375 degrees F (190 degrees C).
- Slice cookies to about 1/4-inch thickness and arrange on a baking sheet.
- Bake in the preheated oven until edges are lightly browned, about 10 minutes.
Nutrition Facts : Calories 253.6 calories, Carbohydrate 35 g, Cholesterol 35.8 mg, Fat 11.6 g, Fiber 1 g, Protein 3.2 g, SaturatedFat 5.3 g, Sodium 151.5 mg, Sugar 18 g
TENNESSEE ICEBOX COOKIES
I am not sure why these are called Tennessee Cookies. This is a recipe from Nick Malgieri's book, "Cookies Unlimited." The dough for these brown sugar based cookies can be made ahead and used just like purchased cookie dough logs. Prep time does not include chilling the dough.
Provided by HeatherFeather
Categories Dessert
Time 42m
Yield 80 serving(s)
Number Of Ingredients 8
Steps:
- PLAN AHEAD: Dough requires chilling.
- Combine flour, baking soda, and salt.
- Beat butter and brown sugar together using an electric mixer until well mixed, just a minute or so.
- Add vanilla to the butter mixture and beat well.
- Add eggs to the butter mixture, one at a time, beating to combine well with each addition.
- You will porbably need to keep scraping down the sides of your bowl with a spatula.
- Add the flour mixture and beat until combined.
- Next,beat in the chopped nuts.
- Place batter onto a floured work surface and divide dough into two equal portions.
- Shape each portion into a long dough log, about 10 inches long.
- Roll up each log in parchment paper/waxed paper- you want them to look like rolls of purchased slice'n bake cookie dough.
- Set logs into a plastic zip-top type bag and chill until firm.
- (You can freeze this dough up to three weeks, if desired.).
- TO BAKE: Preheat oven to 350 degrees F.
- Line baking sheets with parchment paper or foil.
- Slice cookie logs into 1/4 inch thick rounds using a sharp knife.
- Set onto baking sheets about 1 inch apart and bake for 12-15 minutes, or until puffed slightly and firm to the touch.
- These will remain very light in color- do not try to make these turn brown or you'll have burnt cookies.
- As each batch comes out of the oven, simply slide the paper or foil off of the cookie sheet and let the cookies cool.
MAMAU'S ICEBOX COOKIES
Provided by Food Network
Categories dessert
Time 2h45m
Yield 16 to 20 dozen
Number Of Ingredients 10
Steps:
- Preheat oven to 350 degrees F.
- With an electric mixer or by hand, cream butter and sugars in a large bowl. Add eggs and vanilla. In a separate large bowl, sift together the flour, cream of tartar, baking soda and salt. Add flour mixture to egg mixture in 3 additions. Stir in nuts.
- Divide the dough into quarters, and then roll it into 4 logs. Place dough in refrigerator to chill for 2 hours. Remove dough and cut into 1/4-inch thick slices. Place on a floured, but not greased, baking sheet and bake for about 15 minutes. Remove to a rack and cool.
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