Easy Ice Box Striped Cookies Recipes

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EASY ICE BOX STRIPED COOKIES



Easy Ice Box Striped Cookies image

Do-ahead cookies? Called icebox cookies or refrigerator cookies, they're super easy. All you do is make the dough, tuck it in the fridge, then slice and bake it later.

Provided by By Betty Crocker Kitchens

Categories     Dessert

Time 3h15m

Yield 66

Number Of Ingredients 8

1 cup sugar
1 cup butter or margarine, softened
1 1/2 teaspoons vanilla
2 eggs
3 cups Gold Medal™ all-purpose flour
1 teaspoon salt
1/2 teaspoon baking soda
Food color (any color)

Steps:

  • In large bowl, beat sugar, butter, vanilla and eggs with electric mixer on medium speed, or mix with spoon. Stir in flour, salt and baking soda. Divide dough in half. Stir 1/2 teaspoon food color into 1 half, or stir 1/2 teaspoon of different food colors into each half. Cover both halves and refrigerate 1 hour.
  • On very lightly floured surface, shape each halfof dough into 2 strips, each about 9x2 1/2 inches. Layer strips, alternating colors; press together. Wrap and refrigerate about 2 hours or until firm.
  • Heat oven to 400°F. Cut dough into 1/8-inch slices. On ungreased cookie sheet, place slices about 1 inch apart. Bake 8 to 10 minutes or just until edges are golden brown. Immediately remove from cookie sheet to coolingrack; cool.

Nutrition Facts : Calories 60, Carbohydrate 7 g, Cholesterol 15 mg, Fat 1/2, Fiber 0 g, Protein 0 g, SaturatedFat 2 g, ServingSize 1 Cookie, Sodium 65 mg, Sugar 3 g, TransFat 0 g

STRIPED ICEBOX COOKIES



Striped Icebox Cookies image

The stripes of jam make these treats look especially festive -- perfect for serving to guests or to give as a gift.

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes     Cookie Recipes

Yield Makes 3 dozen

Number Of Ingredients 12

3/4 cup dried sour cherries
1/3 cup sour cherry jam, or preserves
1 tablespoon sugar
1/8 teaspoon almond extract
1 1/4 cups all-purpose flour
1/2 cup yellow cornmeal
1 teaspoon baking powder
1/4 teaspoon salt
8 tablespoons (1 stick) unsalted butter, room temperature
1 cup sugar
1 large egg
1 teaspoon pure vanilla extract

Steps:

  • Make the filling: In a food processor, combine dried sour cherries, jam, and sugar. Process until coarsely pureed. Transfer to a small saucepan over medium heat. Cook, stirring occasionally until it comes to a boil. Remove from heat, and stir in almond extract. Let stand until cool.
  • Make the dough: In a medium bowl, whisk together flour, cornmeal, baking powder, and salt; set aside.
  • In the bowl of an electric mixer fitted with the paddle attachment, cream butter and sugar on medium speed until light and fluffy, 2 to 4 minutes. Add egg and vanilla; incorporate. With mixer on low speed, add flour mixture to butter mixture; mix to combine.
  • Transfer dough to a clean work surface, and divide into four equal portions. Place one portion between two pieces of parchment paper that are at least 12 inches square. Roll out dough to a 3 1/2-by-9-inch rectangle about 1/4 inch thick. Repeat with the remaining three portions dough. Transfer to a baking sheet and freeze for about 30 minutes.
  • Assemble the cookies: Remove dough from freezer. Remove top pieces of parchment from dough. Spread one-third of the filling evenly over one portion of dough. Invert second rectangle over the first; remove parchment on top. Repeat layering process, leaving the top rectangle uncoated. Trim to a 3 1/4-by-8 1/2-inch brick. Wrap in plastic wrap and transfer to freezer for 1 hour.
  • Preheat oven to 350 degrees. Line baking sheets with Silpats (French nonstick baking mats). Cut the brick into 1/4-inch-thick rectangles; place on baking sheets, spaced 2 1/2 inches apart.
  • Bake until light golden around the edges, 12 to 15 minutes. Transfer to a wire rack to cool. Store in an airtight container for up to 2 weeks.

STRIPED ICEBOX COOKIES



Striped Icebox Cookies image

I've been using this recipe ever since I was a little girl. I like it because it's easier than making cutout cookies. You can easily mix-and-match your favorite ingredients to create different looks. -Patricia Reese, Pewaukee, Wisconsin

Provided by Taste of Home

Categories     Desserts

Time 40m

Yield 5 dozen.

Number Of Ingredients 10

1 cup butter, softened
1-1/2 cups sugar
1 large egg
2-1/2 cups all-purpose flour
1-1/2 teaspoons baking powder
1/4 teaspoon salt
1/4 cup chopped maraschino cherries, drained
2 drops red food coloring
2 ounces semisweet chocolate, melted
4 teaspoons nonpareils

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.

Nutrition Facts : Calories 74 calories, Fat 4g fat (2g saturated fat), Cholesterol 11mg cholesterol, Sodium 46mg sodium, Carbohydrate 10g carbohydrate (6g sugars, Fiber 0g fiber), Protein 1g protein.

ICEBOX PINWHEEL COOKIES



Icebox Pinwheel Cookies image

Notes about the recipe: To make these even fancier, you can roll the whole roll in coarse sugar before chilling. These keep in the freezer up to three weeks.

Provided by Food Network

Categories     dessert

Time 6h26m

Yield 7 dozen

Number Of Ingredients 8

3 cups all-purpose flour
1/2 teaspoon baking powder
1/2 teaspoon salt
1 cup unsalted butter
1 1/3 cups sugar
2 eggs
2 teaspoons vanilla extract
2 ounces unsweetened chocolate, melted

Steps:

  • Sift the flour, baking powder, and salt together and set aside.
  • In a mixer with a paddle attachment cream the butter well; then add the sugar and continue creaming until light and fluffy. Add the eggs 1 at a time and then the vanilla.
  • On the low setting, add the dry ingredients and mix just until combined. Divide the dough in half and return half the dough to the mixer. Add the warm melted chocolate and mix to combine. Shape both pieces of dough into 4 by 4-inch square, and wrap them in plastic wrap and chill for 30 minutes.
  • Cut each square into 4 strips then place them on a sheet pan and keep chilled while you roll out the dough. Between pieces of parchment paper, roll out a piece of chocolate dough into a rectangle 6 by 7 inches (have a ruler nearby). Roll a piece of vanilla dough out into a 6 by 6-inch square. Peel off the top pieces of parchment from both doughs and flip the vanilla dough onto the chocolate, allowing 1/2-inch border of chocolate dough around the top and bottom. Press the 2 doughs together lightly with a cake pan or other flat pan. Peel off the top piece of parchment and fold the 1/2-inch of over hanging chocolate dough up and over the vanilla dough. Use the parchment to roll up the dough into a tight pinwheel. Wrap in plastic wrap and chill 4 to 5 hours (roll the dough a couple times the first hour so it doesn't develop a flat side). Repeat with the remaining pieces of dough.
  • Preheat the oven to 350 degrees F.
  • Butter a sheet pan. Unwrap the roll and cut into 1/4-inch slices. Place them 1 1/2 inches apart on the sheet pan and bake for 9 to 11 minutes.

GRANDMA'S CHRISTMAS ICEBOX COOKIES



Grandma's Christmas Icebox Cookies image

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

Categories     Desserts     Cookies

Time 1h25m

Yield 24

Number Of Ingredients 10

2 cups brown sugar
1 cup butter, softened
½ cup white sugar
2 eggs, beaten
1 tablespoon vanilla extract
4 cups all-purpose flour
1 tablespoon baking powder
¼ teaspoon salt
1 cup chopped pecans
½ cup red or green candied cherries

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

GRAMMY'S ICE BOX COOKIES



Grammy's Ice Box Cookies image

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

5 cups all-purpose flour
1 teaspoon baking soda
1 tablespoon ground cinnamon
1 pound margarine
1 cup white sugar
1 cup light brown sugar
3 eggs
1 cup chopped nuts

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

ICEBOX COOKIES



Icebox Cookies image

An old-fashioned treat that first gained popularity in the 1940s, I believe. Prep time includes overnight chilling time.

Provided by Lennie

Categories     Dessert

Time P1DT8m

Yield 48 cookies

Number Of Ingredients 9

1/2 cup butter, softened
1/2 cup packed brown sugar
1/2 teaspoon vanilla
1 large egg
1 1/2 cups all-purpose flour
1 1/2 teaspoons baking powder
1/4 teaspoon salt
3 tablespoons finely chopped candied cherries
3 tablespoons chopped nuts

Steps:

  • In bowl, cream butter with sugar until light; then add vanilla and egg, mixing well.
  • In a small bowl, combine flour, baking powder and salt; stir this mixture into the butter mixture.
  • Stir in cherries and nuts.
  • Shape into a 2-inch diameter roll; wrap with plastic wrap or wax paper and chill thoroughly, overnight if you wish.
  • When ready to bake, preheat oven to 400F degrees.
  • Cut chilled cookie dough into 1/4-inch slices and place on a lightly-greased cookie sheet, leaving a little bit of room between each cookie.
  • Bake for 5 to 8 minutes, or until almost firm.
  • Remove to a rack to cool.

Nutrition Facts : Calories 44.6, Fat 2.3, SaturatedFat 1.3, Cholesterol 9.5, Sodium 43, Carbohydrate 5.4, Fiber 0.1, Sugar 2.2, Protein 0.6

BASIC ICEBOX COOKIE DOUGH



Basic Icebox Cookie Dough image

This is a nice basic cookie dough that you can expand upon as you wish. Very versatile. *for variation, add chocolate chips, shredded coconut, toffee chips, whatever suits your taste buds!

Provided by SlipC

Categories     Dessert

Time 22m

Yield 90 cookies

Number Of Ingredients 9

3/4 cup sugar
3/4 cup firmly packed brown sugar
1 cup margarine or 1 cup butter, softened
1 1/2 teaspoons vanilla
2 eggs
3 cups all-purpose flour
1 1/2 teaspoons baking powder
3/4 teaspoon salt
1 cup finely chopped nuts (optional)

Steps:

  • In large bowl, combine the first 5 ingredients and beat well.
  • Stir in the next 3 ingredients, blend well.
  • If using nuts, add them now.
  • Divide dough into 3 equal parts and shape each part into a 1 1/2" diameter roll.
  • Wrap the rolls in saran wrap and put in fridge until firm, at least 2 hours.
  • At this point, you can do one of three things: Bake, freeze, or refrigerate.
  • To bake: Cut dough into 1/4" slices and bake 1 inch apart on ungreased cookie sheet at 425°F for 5-7 minutes, or until golden.
  • Remove immediately from sheets and cool completely.
  • To refrigerate:Leave in saran wrap and use within 2 weeks.
  • To freeze: Leave in saran wrap and use within 6 weeks.

Nutrition Facts : Calories 48.4, Fat 2.2, SaturatedFat 0.4, Cholesterol 4.7, Sodium 51.4, Carbohydrate 6.7, Fiber 0.1, Sugar 3.5, Protein 0.6

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