TOFFEE ICEBOX COOKIES
Soft, buttery, melt-in-your mouth sugar cookies with golden edges. Filled with toffee pieces & dipped in chocolate - these toffee icebox cookies are just that incredible.
Provided by Fiona Dowling
Categories Dessert
Time 5h
Number Of Ingredients 13
Steps:
- In a large bowl beat the butter and sugars until fluffy.
- Beat in the egg and vanilla.
- With the mixer on low - beat in the flour, cornstarch, baking powder and salt - adding about 1/2 of the flour at a time.
- Beat in the 2/3 cup toffee pieces.
- Divide the dough in 2 balls.
- On a piece of wax paper, form each into a log shape about 1 inch in diameter. Then roll the log in the wax paper, twist the ends and place in the fridge. Chill in the fridge for at least 4 hours or up to 4 days, or freeze.
- If logs are frozen, thaw in the fridge overnight before baking.
- When ready to bake, preheat the oven to 350F degrees and line cookie sheets with parchment paper or silicone baking mats.
- Slice each log into discs about 1/4 to 1/3 inch (about 1/2 centimetre) in thickness.
- Place 2 inches apart on the cookie sheet and bake for 9-11 minutes, or until the tops look set.
- In a small bowl melt the chocolate and shortening in short 30 second bursts in the microwave, stirring between each.
- Dip half of each cookie in the melted chocolate and sprinkle with toffee bits.
Nutrition Facts : Calories 133 kcal, ServingSize 1 serving
TOFFEE BUTTER ICEBOX COOKIES
You're just six ingredients away from these glorious Toffee Butter Icebox Cookies! Deliciously buttery and perfectly rich, this easy cookie recipe is the perfect dessert for any day!
Provided by Trish - Mom On Timeout
Categories Dessert
Time 2h8m
Number Of Ingredients 6
Steps:
- Cream butter and sugar together.
- Add in the egg and extract and mix until well combined.
- Stir in flour, mixing until fully incorporated. If dough appears too dry, add a teaspoon of water at a time until it comes together.
- Fold in Heath toffee bits.
- Divide dough in half and pl ace on top of a sheet of plastic wrap. Form the dough into a log about 6 inches long and 1.5 inches in diameter. Wrap each log with the plastic wrap and refrigerate dough rolls for 1-2 hours or until nice and firm.
- Preheat oven to 375 degrees.
- Line baking sheet with parchment paper.
- Remove plastic wrap from rolls and cut into ¼ inch slices.
- Place slices about 2 inches apart on cookie sheet.
- Bake for 8 minutes or until lightly browned.
Nutrition Facts : Calories 76 kcal, Carbohydrate 9 g, Fat 4 g, SaturatedFat 2 g, Cholesterol 13 mg, Sodium 35 mg, Sugar 4 g, ServingSize 1 serving
TOFFEE BUTTER ICEBOX COOKIES - FREEZER/REFRIGERATOR- MAKE AHEAD
Make and share this Toffee Butter Icebox Cookies - Freezer/Refrigerator- Make Ahead recipe from Food.com.
Provided by WJKing
Categories Dessert
Time 18m
Yield 4 dozen
Number Of Ingredients 6
Steps:
- Cream butter & sugar together.
- Add in the egg & vanilla & mix until well combined.
- Stir in flour, mixing until fully incorporated. If dough is too dry, add a teaspoon of warm water at a time until proper consistency.
- Fold in Heath bits.
- Divide dough in half. Place on top of a sheet of plastic wrap or wax paper. Form into a log about 6.5" long & 1.5" in diameter. Wrap each log in plastic wrap & refrigerate 1-2 hours or until firm.
- Preheat oven to 375.
- Line baking sheet w/ parchment paper.
- Slice logs into 1/4" slices.
- Place slices 2" apart on cookie sheet.
- Bake 8 minutes or until lightly browned.
- Can be refrigerated for weeks - or frozen for several months.
Nutrition Facts : Calories 905.7, Fat 48, SaturatedFat 29.7, Cholesterol 168.5, Sodium 425.1, Carbohydrate 109.9, Fiber 2.1, Sugar 50.3, Protein 10.1
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.
REFRIGERATOR COOKIES III
These will freeze well for several months.
Provided by Stephanie
Categories Desserts Cookies Refrigerator Cookie Recipes
Yield 42
Number Of Ingredients 8
Steps:
- Mix shortening, sugar, eggs, and vanilla together in large bowl. Stir flour, salt, and baking soda together in a separate bowl. Blend dry ingredients in with the shortening mixture. Mix thoroughly with hands.
- Divide dough into 3 parts; shape into cylinders, 1 1/2 inches in diameter and about 7 inches long. Roll in colored sugar (or use finely chopped nuts instead). Chill for several hours or overnight.
- Heat oven to 400 degrees F (205 degrees C). Cut into 1/4 inch slices, and place on greased cookie sheets. Bake for 8 to 10 minutes. Cool.
Nutrition Facts : Calories 104.1 calories, Carbohydrate 13.2 g, Cholesterol 8.9 mg, Fat 5.2 g, Fiber 0.2 g, Protein 1.2 g, SaturatedFat 1.3 g, Sodium 73.9 mg, Sugar 6.4 g
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