Prize Nut Cookies Ice Box Cookies Recipes

GRAMMY'S ICE BOX COOKIES

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.

ICEBOX COOKIES

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.

PRIZE NUT COOKIES (ICE BOX COOKIES)

Steps:

• Cream shortening and sugars.
• Add eggs and beat well.
• Add flour, salt, cinnamon and nuts; mix well.
• Make two rolls (I use wax paper to make the rolls) and refrigerate over night.
• Cut thin and bake in 350 degree oven until lightly browned.

PRIZE COOKIES

Steps:

• Preheat oven to 375 degrees F (190 degrees C). Grease cookie sheets.
• In a large bowl, cream together the shortening and sugar until fluffy. Add the eggs one at a time, beating after each addition. Sift together the flour, baking soda and salt; stir into the creamed mixture. Finally, stir in the mincemeat.
• Drop dough by teaspoons onto the prepared baking sheets. Bake 8 to 10 minutes in the preheated oven. Remove from baking pans to cool on wire racks.

MAMAU'S ICEBOX COOKIES

Steps:

• Preheat oven to 350 degrees F.
• With an electric mixer or by hand, cream butter and sugars in a large bowl. Add eggs and vanilla. In a separate large bowl, sift together the flour, cream of tartar, baking soda and salt. Add flour mixture to egg mixture in 3 additions. Stir in nuts.
• Divide the dough into quarters, and then roll it into 4 logs. Place dough in refrigerator to chill for 2 hours. Remove dough and cut into 1/4-inch thick slices. Place on a floured, but not greased, baking sheet and bake for about 15 minutes. Remove to a rack and cool.

ICEBOX PINWHEEL COOKIES

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.

ICEBOX COOKIES II

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.

GREAT GREAT AUNT JESSIE'S 1940'S ICE BOX COOKIES

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.

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

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.

ICEBOX COOKIES

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.