Grandmas Christmas Icebox Cookies Recipes

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GRANDMA'S ICE BOX COOKIES



Grandma's Ice Box Cookies image

A family favorite that Grandma always includes in her cookie tins at Christmas. When melting the chocolate, adding in a few tablespoons of creamy peanut butter (or more, depending on your taste) makes the cookies easier to slice after freezing without really flavoring the chocolate. Easy to keep a frozen log in the freezer to bake in a hurry.

Provided by Jvangess

Categories     Dessert

Time 2h8m

Yield 30 40 cookies.

Number Of Ingredients 9

4 1/2 cups flour
2 teaspoons baking soda
1 teaspoon cinnamon
1 teaspoon salt
1 cup brown sugar
1 cup sugar
3 well beaten eggs
1 1/2 cups shortening
12 ounces chocolate chips

Steps:

  • Sift flour, baking soda, cinnamon and salt together and set aside.
  • Cream together shortening and sugars, add eggs.
  • Mix flour and shortening mixture together.
  • Divide dough in half, place each half on a sheet of wax paper.
  • Shape dough into logs along length of wax paper. Freeze for 30 minutes.
  • Melt chocolate chips in double boiler (Grandma uses semi-sweet or mint flavored for a surprise, leaving out the peanut butter in that case).
  • Take one dough log out at a time and roll between 2 sheets of wax paper until it reaches across the paper, a little more than a 1/4" thick.
  • Spread half of chocolate on dough. Roll up, like a jelly roll. Return to freezer. Repeat with other log.
  • Allow dough to freeze for at least 30 minutes.
  • When ready to bake, preheat oven to 350 degrees. Slice cookies to desired thickness.
  • Bake on greased cookie sheet for 8-10 minutes.

Nutrition Facts : Calories 274.3, Fat 14.3, SaturatedFat 4.8, Cholesterol 18.6, Sodium 172.3, Carbohydrate 35.5, Fiber 1.2, Sugar 20, Protein 3

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

GRANDMA'S OATMEAL ICEBOX COOKIES



Grandma's Oatmeal Icebox Cookies image

This is my grandma's oatmeal cookie recipe. Once she got a deep freeze there was always a coffee tin full of them in the freezer. Every afternoon around 3:00 or 4:00 my grandpa would come in from the fields and she'd pull a couple of them out to put on a plate for them to enjoy with their afternoon coffee. I've now passed this recipe on to my daughter who was named after her too. A definite heirloom recipe. These are a crunch cookie so full of nuts and coconut that they are like eating a bowl of granola or oatmeal in a cookie.

Provided by Mysterygirl

Categories     Dessert

Time 20m

Yield 24 cookies, 12 serving(s)

Number Of Ingredients 13

1 cup brown sugar
1 cup white sugar
1 cup Crisco shortening
2 large eggs
1/2 teaspoon lemon extract
1 teaspoon vanilla extract
1 1/2 cups flour
1 teaspoon baking soda
1/2 teaspoon baking powder
1/2 teaspoon salt
1 cup coconut
1 cup chopped nuts
3 cups oatmeal

Steps:

  • Cream sugars and shortening together.
  • Beat in eggs, lemon extract and vanilla extract.
  • In a separate bowl mix remaining ingredients.
  • Add dry to the wet and mix well.
  • Make into loaves.
  • Refrigerate to chill thoroughly.
  • When ready to bake, slice and bake in a slow oven at 250-300°F - Slow baking is very important.
  • Bake until all cookies are done about 10 minutes.

Nutrition Facts : Calories 547.6, Fat 29.8, SaturatedFat 9.6, Cholesterol 35.2, Sodium 315.9, Carbohydrate 64.7, Fiber 4.6, Sugar 35.8, Protein 8.4

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