Shaped Icebox Cookies Recipes

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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.

SHAPED ICEBOX COOKIES



Shaped Icebox Cookies image

Try one of our shaped icebox-cookie variations: Almond-Cherry Coins; Apricot-Pistachio Triangles; Almond and Candied Orange Zest Bars; White Chocolate, Hazelnut, and Cherry Triangles; Papaya, Macadamia, and Coconut Triangles; Cranberry-Orange Coins; Chocolate, Walnut, and Cranberry Coins; Candied-Fruit Squares; Almond and Ginger Bars.

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes     Cookie Recipes

Yield Makes about 10 dozen

Number Of Ingredients 11

1 batch Vanilla Dough, Chocolate Dough, Spice Dough, or Citrus Dough
3/4 cup each chopped toasted blanched almonds and dried cherries
3/4 cup each chopped dried apricots and pistachios
1 cup chopped toasted blanched almonds plus 1/2 cup chopped candied orange peel
1/2 cup each chopped white chocolate, toasted hazelnuts, and dried cherries
1/2 cup each chopped dried papaya, macadamia nuts, and shredded sweetened coconut
1 cup chopped dried cranberries plus 1/2 cup chopped candied orange peel
1/2 cup each chopped semisweet chocolate, toasted walnuts, and dried cranberries
3/4 cup each chopped candied citron and glaceed cherries
1 cup chopped toasted blanched almonds plus 1/2 cup chopped candied ginger
1/2 cup sanding sugar or 1 1/2 cups ground toasted walnuts

Steps:

  • Once the flour is incorporated according to dough recipe, beat in the desired mix-in. Divide dough into 2 pieces. Shape each into a 10-inch log (or a 10-inch-long triangular, rectangular, or square-shaped log). Coat each in ground nuts or sanding sugar, if using. Wrap in parchment. Refrigerate until very firm, about 2 hours.
  • Slice dough crosswise slightly thicker than 1/8 inch. Reshape if needed. Bake at 350 degrees on parchment-lined baking sheets until firm, 12 to 14 minutes.

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

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

EASY ICE BOX STRIPED COOKIES



Easy Ice Box Striped Cookies image

Do-ahead cookies? Called icebox cookies or refrigerator cookies, they're super easy. All you do is make the dough, tuck it in the fridge, then slice and bake it later.

Provided by By Betty Crocker Kitchens

Categories     Dessert

Time 3h15m

Yield 66

Number Of Ingredients 8

1 cup sugar
1 cup butter or margarine, softened
1 1/2 teaspoons vanilla
2 eggs
3 cups Gold Medal™ all-purpose flour
1 teaspoon salt
1/2 teaspoon baking soda
Food color (any color)

Steps:

  • In large bowl, beat sugar, butter, vanilla and eggs with electric mixer on medium speed, or mix with spoon. Stir in flour, salt and baking soda. Divide dough in half. Stir 1/2 teaspoon food color into 1 half, or stir 1/2 teaspoon of different food colors into each half. Cover both halves and refrigerate 1 hour.
  • On very lightly floured surface, shape each halfof dough into 2 strips, each about 9x2 1/2 inches. Layer strips, alternating colors; press together. Wrap and refrigerate about 2 hours or until firm.
  • Heat oven to 400°F. Cut dough into 1/8-inch slices. On ungreased cookie sheet, place slices about 1 inch apart. Bake 8 to 10 minutes or just until edges are golden brown. Immediately remove from cookie sheet to coolingrack; cool.

Nutrition Facts : Calories 60, Carbohydrate 7 g, Cholesterol 15 mg, Fat 1/2, Fiber 0 g, Protein 0 g, SaturatedFat 2 g, ServingSize 1 Cookie, Sodium 65 mg, Sugar 3 g, TransFat 0 g

COLORED STRIPED ICEBOX COOKIES



Colored Striped Icebox Cookies image

I get creative with this recipe and make the colors of the stripes according to the season/holiday. The recipe colors as written are "Christmasy". Prep time does NOT include time for dough to chill.

Provided by Parsley

Categories     Dessert

Time 27m

Yield 48-56 serving(s)

Number Of Ingredients 11

1 cup unsalted butter, softened (NO SUBSTITUTIONS)
1 1/2 cups sugar
1 large egg
2 1/2 cups flour
1 1/2 teaspoons baking powder
1/4 teaspoon salt
2 tablespoons finely crushed peppermint candies
1 -2 drop red food coloring
1 ounce semisweet chocolate, melted (1 square)
1 tablespoon multicolored sugar nonpareils (multicolored)
1 -2 drop green food coloring

Steps:

  • Line a 9x5x3-inch loaf pan with wax paper or parchment paper (try to get most wrinkles out); set aside.
  • Cream together butter and sugar in a large mixing bowl; beat in egg.
  • In a separate bowl, combine flour, baking powder, and salt; gradually beat this into creamed mixture.
  • Divide the dough into thirds; each in it's own small bowl.
  • Add crushed mints and red food color to 1 third; mix well (may need to use hands to blend color well).
  • Add melted chocolate to another third; mix well (may need to use hands).
  • Add nonpareils and green food color to last third; mix well (may need to use hands).
  • Spread red dough on bottom of lined loaf pan. Spread chocolate dough on top of that. Lastly, spread the green dough on top. Cover with plastic wrap and chill for at least 2 hours (or place in freezer for 1 hour).
  • When chilled and firm, remove dough from pan.
  • Preheat oven to 375°F.
  • Lay the loaf of dough flat on a cutting board (just the way it was in the loaf pan) and use a large knife to cut dough down the middle lengthwise. Now cut each strip into 1/4" - 1/2" slices across (so each is "striped).
  • Place slices 1" apart on lightly greased baking sheets. Bake at 375°F for 10-12 minutes or until edges just begin to brown.

Nutrition Facts : Calories 86.4, Fat 4.3, SaturatedFat 2.7, Cholesterol 14, Sodium 25.8, Carbohydrate 11.4, Fiber 0.3, Sugar 6.3, Protein 0.9

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

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