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.
CLASSIC ICEBOX BUTTER COOKIES
This classic recipe begins with our Basic Butter Cookie Dough and ends with a dusting of sugar.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Cookie Recipes
Time 3h
Yield Makes about 72
Number Of Ingredients 1
Steps:
- Divide dough in half; form into two 2-inch square logs, each approximately 5 1/2 inches long. Wrap logs in waxed paper; refrigerate until firm, at least 2 hours.
- Preheat oven to 350 degrees. Slice dough crosswise, 3/16 inch thick; carefully transfer slices to baking sheets.
- If decorating, brush with egg wash, then sprinkle with sugar or sprinkles. Bake until edges are firm (not brown), 10 to 15 minutes. Cool 1 to 2 minutes on baking sheets; cool completely on a rack.
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.
ICEBOX PINWHEEL COOKIES
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
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.
SPICED ICEBOX BUTTER COOKIES
Steps:
- In bowl of a standing electric mixer beat together dough, honey or molasses, and spices until just combined well. Halve dough and on sheets of wax paper form each half into a 12-inch log. Chill logs, wrapped in wax paper, at least 2 hours or overnight.
- Preheat oven to 350°F.
- With a sharp knife cut logs into generous 1/8-inch slices and arrange 1/2 inch apart on baking sheets. Bake cookies in batches in middle of oven until pale golden, about 12 minutes, and cool on racks.
- Make icing:
- In a small bowl whisk together icing ingredients and transfer to a sealable plastic bag. With scissors cut an 1/8-inch opening in one corner of bag.
- Arrange cookies as close together as possible on sheets of wax paper and drizzle with icing. Let icing dry completely. Cookies may be stored between layers of wax paper in airtight containers up to 6 weeks frozen.
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
BUTTERSCOTCH ICEBOX COOKIES
Great dark brown sugar icebox cookies my southern Grandma used to make.
Provided by Pam Uribarri
Categories Desserts Cookies Refrigerator Cookie Recipes
Yield 18
Number Of Ingredients 8
Steps:
- Cream butter, add sugar and cream well. Beat in eggs, then add sifted dry ingredients, vanilla and nuts.
- Shape into rolls, wrap in wax paper and freeze or put in refrigerator until firm.
- Slice and place about an inch apart on greased cookie sheet. Bake about 12 minutes at 400 degrees F (200 degrees C).
- When done, remove from pan at once with a spatula. Store in a covered container and they will remain crisp.
Nutrition Facts : Calories 322.3 calories, Carbohydrate 43.4 g, Cholesterol 47.8 mg, Fat 15.4 g, Fiber 1.2 g, Protein 3.9 g, SaturatedFat 7.1 g, Sodium 222.3 mg, Sugar 24.1 g
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
PEANUT BUTTER ICEBOX COOKIES
These are chewy cookies (unusual for most peanut butter cookies!), and I was surprised at just how peanut buttery they taste, given they don't contain much peanut butter. Very convenient to keep in your freezer. I did find I had to bake these longer than stated. Add 3 hours refrigeration to the times listed. From Cooking Light (November 1997).
Provided by Vino Girl
Categories Drop Cookies
Time 30m
Yield 24 serving(s)
Number Of Ingredients 10
Steps:
- Combine first 3 ingredients, and set aside.
- Beat margarine and peanut butter until light and fluffy.
- Gradually add sugars, beating until well-blended.
- Add vanilla and egg white, and beat well.
- Add flour mixture; stir well.
- Turn dough out onto wax paper; shape into a 6-inch log.
- Wrap log in wax paper; freeze 3 hours.
- Preheat oven to 350F°.
- Cut log into 24 (1/4-inch) slices, and place slices 1 inch apart on a baking sheet coated with cooking spray.
- Bake at 350° for 8 to 10 minutes.
- Remove from pan, and cool on wire racks.
Nutrition Facts : Calories 66, Fat 2.1, SaturatedFat 0.4, Sodium 52.5, Carbohydrate 10.8, Fiber 0.2, Sugar 6.7, Protein 1
ICEBOX BUTTER COOKIES
Stack of sweet and buttery icebox cookies make dessert that's delicious and convenient.
Provided by By Betty Crocker Kitchens
Categories Dessert
Time 9h15m
Yield 96
Number Of Ingredients 8
Steps:
- In medium bowl, mix flour, baking soda and salt; set aside. In large bowl, beat butter, granulated sugar, brown sugar and vanilla with electric mixer on medium speed until fluffy. Add eggs, one at a time, beating well after each addition. On low speed, gradually beat in flour mixture just until blended.
- Shape dough into 4 (6-inch) logs. Wrap in plastic wrap; refrigerate 8 hours or up to 3 days.
- Heat oven to 350°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 8 to 12 minutes or until lightly browned. Remove from cookie sheets to cooling racks.
Nutrition Facts : Calories 50, Carbohydrate 8 g, Fat 1/2, Fiber 0 g, Protein 0 g, SaturatedFat 1 1/2 g, ServingSize 1 Serving, Sodium 35 mg
More about "icebox butter cookies recipes"
BASIC ICEBOX BUTTER COOKIE RECIPE - CHOPSTICK CHRONICLES
From chopstickchronicles.com
4.3/5 (10)Total Time 1 hr 33 minsCategory SnackCalories 72 per serving
- Place all ingredients in a food processor and pulse till the butter and flours are mixed and become a crumbly texture.
SLICE & BAKE BUTTER COOKIES (ICEBOX COOKIES) - SPEND …
From spendwithpennies.com
5/5 (17)Total Time 1 hr 22 minsCategory Cookies, Dessert, Party Food, SnackCalories 110 per serving
- In a large bowl or stand mixer fitted with a paddle attachment, cream together the butter and sugar for 3 to 4 minutes until light and fluffy, scraping down the sides as needed.
- Add the flour and salt and mix for an additional 30 seconds, scraping down the sides as needed to make sure everything is fully incorporated.
- Divide the dough in half and shape into two 2-inch diameter logs about 1 foot long each and roll up in parchment paper and chill for 1 hour.
ICEBOX BUTTER COOKIES RECIPE | MYRECIPES
From myrecipes.com
4.5/5 (4)Total Time 9 hrs 45 minsServings 96-120
- Beat first 4 ingredients at medium speed with an electric mixer until fluffy. Add eggs, 1 at a time, beating just until blended after each addition.
- Stir together flour and next 2 ingredients; gradually add to butter mixture, beating just until blended after each addition.
- Shape dough into 4 logs (about 2 inches in diameter); wrap each log in plastic wrap. Chill 8 hours to 3 days.
- Preheat oven to 350°. Cut each log into 1/4-inch-thick slices; place on parchment paper-lined baking sheets. Bake 8 to 12 minutes or until lightly browned. Remove from baking sheets to wire racks, and cool completely (about 20 minutes).
PECAN REFRIGERATOR ICEBOX COOKIE RECIPE - THERESCIPES.INFO
From therecipes.info
PECAN ICEBOX COOKIES - BEYOND THE CHICKEN COOP
From beyondthechickencoop.com
PEANUT BUTTER REFRIGERATOR COOKIES RECIPE - THE SPRUCE EATS
From thespruceeats.com
ICEBOX COOKIE RECIPES | MARTHA STEWART
From marthastewart.com
BROWN SUGAR ICEBOX COOKIES: (SLICE AND BAKE) - WEST VIA MIDWEST
From westviamidwest.com
CHOCOLATE ICEBOX COOKIES - INSANELY GOOD RECIPES
From insanelygoodrecipes.com
19 ICEBOX COOKIE RECIPES FOR FRESH-BAKED TREATS AT A MOMENT'S …
From bhg.com
BEST ICEBOX JAM COOKIES RECIPES - FOOD NETWORK CANADA
From foodnetwork.ca
30 EASY ICEBOX COOKIES TO MAKE THIS HOLIDAY - PUREWOW
From purewow.com
18 COOL RECIPES FOR ICEBOX COOKIES | TASTE OF HOME
From tasteofhome.com
ICEBOX COOKIE RECIPE - THE QUICK AND EASY WAY TO MAKE COOKIES
From homemade-dessert-recipes.com
BUTTER PECAN ICEBOX COOKIES RECIPE | VERMONT CREAMERY
From vermontcreamery.com
ICEBOX SUGAR COOKIES - GREATIST
From greatist.com
BEST ICEBOX COOKIES RECIPE - HOW TO MAKE ICEBOX COOKIES
From delish.com
OLD-FASHIONED BUTTERSCOTCH ICEBOX COOKIES RECIPE - PAULA DEEN
From pauladeen.com
GLUTEN FREE BUTTER COOKIES | SPRITZ OR ICEBOX
From glutenfreeonashoestring.com
TOFFEE BUTTER ICEBOX COOKIES - MOM ON TIMEOUT
From momontimeout.com
ICEBOX COOKIES | CANADIAN LIVING
From canadianliving.com
PEANUT BUTTER ICEBOX COOKIES RECIPE | MYRECIPES
From myrecipes.com
ICEBOX COOKIES - SUGAR SPUN RUN
From sugarspunrun.com
CHRISTMAS ICEBOX COOKIES RECIPE - MY ISLAND BISTRO KITCHEN
From myislandbistrokitchen.com
ICEBOX COOKIES RECIPE - JOYOFBAKING.COM *VIDEO RECIPE*
From joyofbaking.com
GOLDEN BUTTERSCOTCH ICEBOX COOKIES - BETTER HOMES & GARDENS
From bhg.com
OLD FASHIONED ICEBOX COOKIES RECIPE - MASHED.COM
From mashed.com
HOW TO MAKE ICEBOX COOKIES (WITH PHOTO INSTRUCTIONS)
From thespruceeats.com
REFRIGERATOR COOKIES | ICE BOX COOKIES | CHRISTMAS COOKIES
From cookingnook.com
EASY ICEBOX COOKIES - BROMA BAKERY
From bromabakery.com
MATCHA COOKIES – ICEBOX COOKIES - RECIPETIN JAPAN
From japan.recipetineats.com
ICEBOX COOKIES RECIPE: HOW TO MAKE ICEBOX COOKIES - 2022
From masterclass.com
BACK TO BASICS: EASY ICEBOX SHORTBREAD COOKIES RECIPE
From hellocreativefamily.com
CHOCOLATE VANILLA SWIRL ICEBOX COOKIES • BAKERITA
From bakerita.com
30 EASY ICEBOX COOKIES THAT WILL MAKE ALL YOUR HOLIDAY DREAMS
From yahoo.com
TOFFEE ICEBOX COOKIES - JUST SO TASTY
From justsotasty.com
CHECKERBOARD COOKIES RECIPE | EASY CHRISTMAS COOKIES!
From cookiesandcups.com
BEST CHECKERBOARD ICEBOX COOKIES RECIPES | FOOD NETWORK CANADA
From foodnetwork.ca
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love