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.
OLD FASHIONED ICE BOX COOKIE RECIPE RECIPE - (3.8/5)
Provided by HotDishHomemaker
Number Of Ingredients 13
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.
GRAMMY'S ICE BOX COOKIES
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
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
TENNESSEE ICEBOX COOKIES
Provided by Food Network
Categories dessert
Time 2h20m
Yield about 80 cookies
Number Of Ingredients 9
Steps:
- In a bowl, combine the flour, baking soda, and salt; stir will to mix. In the bowl of a standing electric mixer fitted with the paddle attachment, beat the butter and brown sugar together on medium speed until well mixed, about 1 minute, then beat in the vanilla. Beat in the eggs, 1 at a time, beating smooth after each addition. Scrape the bowl and beater well and beat in the flour mixture followed immediately by the almonds.
- Scrape the dough onto a lightly floured work surface and shape and squeeze it into two rough cylinders, each about 10 inches long and 2 inches in diameter. Roll a piece of parchment or waxed paper around each piece of dough and tighten by pressing it in with the side of a cookie sheet or a piece of stiff cardboard. Chill the dough until firm. Or, at this stage, it can be double-wrapped in plastic, frozen, and kept for up to several weeks.
- When you are ready to bake the cookies, set the racks in the upper and lower thirds of the oven and preheat to 350 degrees. Slice the cookies 1/4-inch thick, rotating the roll of dough often as you slice so it doesn't become squashed from the weight of the knife. Arrange the cookies on the prepared pans about 1-inch apart in all directions and bake them for about 12 to 15 minutes, until they have puffed somewhat and have become dull and are firm to the touch. Slide the papers from the pans onto racks. After the cookies have cooled, store them between sheets of parchment or waxed paper in a tin or plastic container with a tight-fitting cover.
GRANDMA'S ICE BOX COOKIES
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
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
ICEBOX COOKIES II
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
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
GREAT GREAT AUNT JESSIE'S 1940'S ICE BOX COOKIES
Found this scribbled on a slip of paper in Great Great Aunt Jessie's recipes from the 40's and 50's. I am copying her scribblings here for preservations sake. I have not made these so I do not have exact times to share.
Provided by TMoney
Categories Dessert
Time 18m
Yield 15 serving(s)
Number Of Ingredients 7
Steps:
- Work 1/2 cup butter till creamy, 1 cup brown sugar- cream 1 cup or scant cup granulated sugar.
- Mix well and add 1/2 teaspoon vanilla.
- Sift 2 cups flour, 1/2 teaspoon soda and 1/2 teaspoon cream of tarter.
- Add to first mixture.
- Then add 1/2 cup broken nut meats.
- Pack in bowl and put in refridgerator to cool slightly- then make out in rolls.
- When very cold, slice and bake in temperature of 400*.
- 8 minutes.
- Aunt Jessie then scribbled"probably 15" to which I have no clue what that is referencing.
Nutrition Facts : Calories 198, Fat 8.7, SaturatedFat 4.2, Cholesterol 16.3, Sodium 92.2, Carbohydrate 28.2, Fiber 0.9, Sugar 14.2, Protein 2.6
ICEBOX COOKIES
Who can resist an attractive assortment of freshly baked holiday cookies? Use our All-in-One Cookie Dough when making these.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Cookie Recipes
Yield Makes about 30
Number Of Ingredients 1
Steps:
- On a large piece of parchment or waxed paper, gently form 1/2 recipe all-in-one cookie dough into an 8-inch log.
- Fold one short end of paper over log; wedge a baking sheet against log. Holding other end of paper at an angle, push baking sheet against log while pulling on paper, creating a smooth, compact log.
- Gently roll log in desired topping to coat; wrap in parchment. Refrigerate until firm, at least 2 hours.
- Preheat oven to 350 degrees. Unwrap log, and place on a cutting board. Using a serrated knife, slice into 1/4-inch-thick rounds.
- Place rounds on parchment-lined baking sheets, 1 inch apart. Bake until pale golden, 13 to 15 minutes, rotating sheets halfway through.
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