PECAN ICEBOX COOKIES
My best friend's grandmother frequently makes these old-fashioned cookies and was kind enough to pass the treasured family recipe on to me.
Provided by Taste of Home
Categories Desserts
Time 25m
Yield about 9 dozen.
Number Of Ingredients 10
Steps:
- In a large bowl, cream butter and sugars until light and fluffy. Add the eggs, one at time, beating well after each addition. Combine the flour, baking powder, baking soda, cinnamon and salt; gradually add to the creamed mixture and mix well. Stir in pecans. Shape into four 6-1/2-in. rolls; wrap each in plastic wrap. Refrigerate overnight. , Unwrap and cut into 1/8-in. slices. Place 1 in. apart on ungreased baking sheets. Bake at 375° for 7-10 minutes or until lightly browned. Remove to wire racks to cool.
Nutrition Facts : Calories 113 calories, Fat 5g fat (2g saturated fat), Cholesterol 21mg cholesterol, Sodium 100mg sodium, Carbohydrate 15g carbohydrate (8g sugars, Fiber 0 fiber), Protein 2g protein.
TOFFEE PECAN ICEBOX COOKIES
These toffee pecan cookies are perfect dessert to serve at Christmas celebration.
Provided by By Betty Crocker Kitchens
Categories Dessert
Time 4h25m
Yield 96
Number Of Ingredients 8
Steps:
- In large bowl, beat butter, granulated sugar, brown sugar and vanilla with electric mixer on medium speed until light and fluffy. On low speed, beat in flour and salt just until blended. Stir in pecans and toffee bits. Divide dough in half; shape each half into 14x1 1/2-inch log. Wrap in plastic wrap; refrigerate 3 hours.
- Heat oven to 325°F. Line cookie sheets with cooking parchment paper. Unwrap dough; cut into 1/4-inch slices. On cookie sheets, place slices 1 inch apart.
- Bake 12 to 14 minutes or until set and very lightly browned. Cool 2 minutes; remove from cookie sheets to cooling racks. Store cooled cookies tightly covered at room temperature.
Nutrition Facts : Calories 60, Carbohydrate 6 g, Fat 1/2, Fiber 0 g, Protein 0 g, SaturatedFat 2 g, ServingSize 1 Serving, Sodium 40 mg
CHERRY-PECAN ICEBOX COOKIES
During the holiday season, I keep a roll of dough for these crisp cookies in the freezer. It's nice to offer unexpected company a home-baked treat. -Betye Dalton, Tupelo, Oklahoma
Provided by Taste of Home
Categories Desserts
Time 30m
Yield 13 dozen.
Number Of Ingredients 8
Steps:
- In a large bowl, cream butter and sugar until light and fluffy. Beat in egg. Combine the flour, baking soda and salt; gradually add to creamed mixture and mix well. Stir in pecans and candied cherries. , Shape into four 8-in. rolls; wrap in plastic. Refrigerate for at least 4 hours or until firm., Unwrap and cut into 1/8- to 1/4-in. slices. Place 2 in. apart on ungreased baking sheets. Bake at 350° for 7-8 minutes or until lightly browned and edges are set. Cool for 1-2 minutes before removing to wire racks.
Nutrition Facts : Calories 64 calories, Fat 4g fat (2g saturated fat), Cholesterol 9mg cholesterol, Sodium 54mg sodium, Carbohydrate 8g carbohydrate (4g sugars, Fiber 0 fiber), Protein 1g protein.
CHERRY ICEBOX COOKIES
I made these and my husband pronounced them the best cookie I've ever made. He also gave me the idea of sticking a kiss in them right after taking them out of the oven and calling it a Chocolate covered cherry cookie.
Provided by Barenakedchef
Categories Dessert
Time 3h15m
Yield 4 dozen
Number Of Ingredients 10
Steps:
- Beat butter at medium speed of an electric mixer until creamy. Gradually add 1 cup sugar, beating well. Add egg and vanilla, beating well.
- Combine flour, baking powder, and salt; add to butter mixture, beating well. Pat cherries between paper towels to remove excess moisture. Stir cherries and pecans into dough; cover and chill 2 hours.
- Shape dough into two 1 1/2"-diameter, 8"-long rolls. Roll in colored sugar, if desired. Wrap rolls in wax paper and freeze until firm.
- Unwrap frozen dough and slice into 1/4"-thick slices, using a sharp knife. Place on lightly greased cookie sheets.
- Bake at 400° for 8 to 10 minutes or until golden. Let cool 1 minute on cookie sheets. Transfer to wire racks to cool completely.
CHERRY ICEBOX COOKIES
Make and share this Cherry Icebox Cookies recipe from Food.com.
Provided by grandma2969
Categories Dessert
Time 4h8m
Yield 6 dozen
Number Of Ingredients 13
Steps:
- in bowl, cream butter and sugar.beat in egg and vanilla.combine dry ingredients, gradually add to creamed mixture -- add cherry and lemon juice, stir in nuts and cherries.add cherry and lemon juice.stir in nuts and cherries.
- shape into 4 12" rolls, wrap each roll in plastic wrap --
- refrigerate 4 hours or till firm.
- unwrap and cut into 1/4" slices.
- place 2" apart on ungreased sheets.
- bake at 375* for 8=10 minutes or edges begin to brown --
- remove to racks to cool.
CHOCOLATE-PECAN LAYERED ICEBOX COOKIES
Try one of our layered icebox-cookie variations: Apricot-Pistachio and Raspberry-Almond.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Cookie Recipes
Yield Makes about 12 dozen
Number Of Ingredients 4
Steps:
- Shape each piece of dough into a disk. Wrap in plastic wrap, and refrigerate until firm, about 1 hour.
- Roll out each disk to a 1/8-inch thickness on a floured piece of parchment. Cut into 2-by-9-inch strips. Spread 2 teaspoons jam onto 1 strip; sprinkle with 2 tablespoons ground nut and chocolate filling. Repeat, layering 3 to 5 more strips, alternating between chocolate and spice dough, ending with a plain strip.
- Wrap in parchment. Refrigerate until firm, at least 2 hours. Slice dough crosswise slightly thicker than 1/8 inch. Bake at 350 degrees on parchment-lined baking sheets until firm, 12 to 14 minutes.
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