Four Flavour Icebox Cookies Recipes

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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

LEMON ICEBOX COOKIES



Lemon Icebox Cookies image

Tart icebox cookies make an easy and satisfying dessert or snack.

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes     Cookie Recipes

Time 30m

Yield Makes 60

Number Of Ingredients 8

2 cups all-purpose flour, (spooned and leveled)
1 cup confectioners' sugar
1 teaspoon coarse salt
1 tablespoon plus 1 teaspoon lemon zest
1 teaspoon fresh lemon juice
1 cup (2 sticks) unsalted butter, cut into pieces
2 large egg yolks
1/4 cup granulated sugar, for rolling

Steps:

  • In a food processor, pulse flour, confectioners' sugar, salt, and lemon zest until combined. Add butter and process until sandy. Add egg yolks and lemon juice; pulse until dough comes together. Divide dough in half and form each into a 1 1/2-inch-wide log. Wrap in plastic and freeze until firm, about 2 hours (or up to 1 month).
  • Preheat oven to 350 degrees, with racks in upper and lower thirds. Spread granulated sugar on a piece of parchment; roll logs over sugar to coat. Slice logs into 1/4-inch-thick slices and arrange, 1 inch apart, on two parchment-lined baking sheets. Bake until cookies are golden brown around edges, about 15 minutes, rotating sheets halfway through. Transfer cookies to wire racks to cool.

Nutrition Facts : Calories 164 g, Fat 10 g, Protein 2 g

ICEBOX COOKIES



Icebox Cookies image

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

1/2 cup butter, softened
1 cup packed brown sugar
1 large egg, beaten
1/2 teaspoon vanilla extract
2 cups all-purpose flour
1/2 teaspoon baking soda
1/2 teaspoon cream of tartar
1/2 teaspoon salt
1 cup chopped walnuts, optional

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.

OLD FASHIONED ICE BOX COOKIE RECIPE RECIPE - (3.8/5)



Old Fashioned Ice Box Cookie Recipe Recipe - (3.8/5) image

Provided by HotDishHomemaker

Number Of Ingredients 13

1 Cup Sugar
1 Cup Brown Sugar
1 Cup Lard (I use Vegetable Oil or Canola Oil)
1 Cup Butter
3 Eggs
1 Teaspoon Cinnamon
1 Teaspoon Nutmeg
1 Teaspoon Cloves
1 Teaspoon Salt
6 1/2 Cups Flour
1 Teaspoon Baking Soda
2-3 Tablespoons Hot Water
1 Cup Chopped Walnuts

Steps:

  • 1. Cream together the Butter, Oil and Sugars in a very large bowl 2. Beat in the Eggs 3. Stir in the Baking Soda, Cinnamon, Nutmeg, Cloves and Salt 5. Add the Flour 1 Cup at a time, and stir well 6. Add the Hot Water to moisten the batter just a bit 7. Now stir in the Walnuts 8. Roll and shape dough into desired length (I usually go with 2 1/2 inches wide by 12 inch long rolls, you should get about 4 rolls) then wrap tightly in plastic wrap and refrigerate for several hours or overnight. You can keep the dough in the refrigerator for several days if you want to make the dough ahead of time. 9. When ready to bake, Preheat oven to 375 degrees, slice the dough into 1/2 inch slices, then place on an nongreased cookie sheet 10. Bake the cookies until the edges are golden brown, about 15 minutes 11. Cool on brown paper (I use a cookie cooling rack) ~makes about 80 cookies Note: any unused dough or cookie slices should be kept in the refrigerator until they go directly in the oven. The cold dough is easier to slice and helps the cookie retain it's shape. For you you youngsters out there, "Icebox" is an old term referring to an old style refrigerator of sorts. Before homes had electricity they would have an Icebox, usually made of wood that had blocks of ice in it, to keep food items cold. Once the refrigerator was developed, some people still called their refrigerator "the Ice box". So the recipe name "Old Fashioned Ice Box Cookies" refers to the fact that you refrigerate the cookie dough before baking and since this is a very old recipe, they still referred to the fridge as an Ice Box.

FOUR-FLAVOUR ICEBOX COOKIES



Four-Flavour Icebox Cookies image

This makes a large batch of rich dough, with numerous possibilities for flavouring -- great for catering, pot-lucks, Christmas cookie exchanges, and other large gatherings of cookie lovers. Few will discern, however, that they all are made from the same dough. Prep time does not include chilling.

Provided by Jenny Sanders

Categories     Dessert

Time 1h30m

Yield 108 cookies

Number Of Ingredients 19

2 cups butter
1 cup dark brown sugar
1 cup sugar
2 eggs
2 teaspoons vanilla
4 cups soft unbleached flour
1/2 teaspoon salt
2 teaspoons baking soda
1 cup rolled oats
1 teaspoon cinnamon
3 ounces semisweet chocolate
1/4 cup cocoa
1 teaspoon mint, almond or 1 teaspoon orange extract
1 lemon, zest of, grated
1/4 cup lemon juice
1 cup dried cherries or 1 cup cranberries
1/4 cup soft unbleached flour
1 cup unsweetened desiccated coconut, toasted
1/3 cup preserved gingerroot, minced

Steps:

  • Cream the butter and beat in the sugars, one at a time.
  • Add the eggs and vanilla, beat well.
  • Mix the flour, baking soda and salt.
  • Work into the creamed mixture.
  • Divide the dough into four equal parts.
  • Mix the oats and cinnamon into one part.
  • Melt the chocolate in a small bowl in the microwave. Mix the slightly cooled melted chocolate into the second part, along with the cocoa and a flavouring of your choice.
  • Mix the lemon zest and juice, and dried cherries into the third part, along with the 1/4 cup flour.
  • Toast the coconut lightly in an ungreased heavy skillet.
  • Let cool and mix the coconut and minced ginger into the last part.
  • Shape each flavoured dough into an even log, 2" in diameter.
  • Roll up tightly in waxed paper or plastic.
  • Chill from 1 hour to 24 hours until wanted.
  • Logs can also be frozen; thaw ten minutes before slicing.
  • Cut thin slices (about 1/4" thick) from each log and bake on a lightly greased baking sheet, at 375°F for about 10 minutes.
  • They should be just very lightly browned.
  • Place well apart, as they spread.
  • The dough should still be quite chilled when it goes into the oven.

Nutrition Facts : Calories 75.9, Fat 4.3, SaturatedFat 2.7, Cholesterol 12.5, Sodium 68.6, Carbohydrate 8.9, Fiber 0.5, Sugar 4.2, Protein 0.9

ICEBOX COOKIE FAVORS



Icebox Cookie Favors image

_**Editor's note:** This recipe is from Michele Adams's and Gia Russo's book_ Wedding Showers: Ideas & Recipes for the Perfect Party. Our food stylist, Kimberly Huson, gave us her grandmother's recipe for these light and delicious cookies. They can be made ahead (up to five days in advance); package in miniature wooden boxes tied with ribbon as favors for your guests.

Provided by Michele Adams

Yield Makes about 3 dozen

Number Of Ingredients 12

2 cups all-purpose flour
2 teaspoons baking powder
1/2 teaspoon salt
1/2 cup unsalted butter
1 cup light brown sugar
1 egg
1 teaspoon vanilla
1 cup walnuts, chopped
White accordian-fold shredded paper*
3-inch diameter round wood box*
1/4-inch pink picot ribbon, 12 inches long
*Available at good craft stores

Steps:

  • Sift together the flour, baking powder, and salt in a medium bowl and set aside. In a separate bowl, cream the butter and sugar until well blended. Add the egg and vanilla, then beat until light and fluffy. Add the flour mixture a half cup at a time, mixing well after each addition. Add the walnuts and mix to incorporate. Place the dough on a clean board and roll into a log approximately 2 1/2 inches in diameter. Wrap the dough log in waxed paper, fold ends under or tie with kitchen string to seal, and chill for at least 2 hours and up to 5 days.
  • When you are ready to bake the cookies, preheat oven to 350°F. Unwrap dough and slice crosswise into thin rounds approximately 1/4 inch thick. Bake on a cookie sheet lightly coated with nonstick spray for approximately 8 minutes.
  • Place the shredded paper in the bottom of the box. Place the cookie on top of the paper and cover with the lid. Tie the ribbon around the box like a package and finish off with a knot.

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

ICEBOX COOKIES II



Icebox Cookies II image

An easy icebox cookie recipe of my mothers. This recipe is credited to a Mrs. E.S. Cryan of Oakland, CA.

Provided by BAKLEEMAN

Categories     Desserts     Cookies     Refrigerator Cookie Recipes

Yield 30

Number Of Ingredients 11

2 ⅛ cups shortening
1 cup white sugar
5 cups all-purpose flour
1 tablespoon cream of tartar
1 tablespoon ground cinnamon
1 tablespoon vanilla extract
1 cup packed brown sugar
2 eggs
1 teaspoon salt
1 tablespoon baking soda
1 cup chopped pecans

Steps:

  • Cream shortening with sugars. Mix in beaten eggs. Sift together flour, cream of tartar, baking soda, salt, and cinnamon; mix into creamed mixture. Stir in nuts and vanilla.
  • Make rolls about 2 inches in diameter. Refrigerate overnight.
  • Slice about 3/8 inch thick, and place on greased cookie sheets.
  • Bake at 350 degrees F (175 degrees C) for 12 to 15 minutes.

Nutrition Facts : Calories 292.6 calories, Carbohydrate 30.8 g, Cholesterol 12.4 mg, Fat 17.9 g, Fiber 1.1 g, Protein 3 g, SaturatedFat 4 g, Sodium 202.3 mg, Sugar 14.1 g

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