BROWN SUGAR ICEBOX COOKIES
My daughters and I have been "fair-ly" successful competitors at county fairs and bake-offs for more than 20 years. This is one of the those winning recipes.-Eilene Bogar, Minier, Illinois
Provided by Taste of Home
Categories Desserts
Time 25m
Yield about 3-1/2 dozen.
Number Of Ingredients 8
Steps:
- In a large bowl, cream the butter and sugar. Add the egg and vanilla; mix well. Combine the flour, baking soda and salt; gradually add to cream mixture. Fold in pecans or coconut (dough will be sticky). Shape into two rolls; wrap each in plastic wrap. Refrigerate for 4 hours or overnight. , Unwrap and cut into 1/4-in. slices. Place 2 in. apart on ungreased baking sheets. Bake at 375° for 7 to 10 minutes or until set. Remove to wire racks.
Nutrition Facts : Calories 146 calories, Fat 7g fat (3g saturated fat), Cholesterol 22mg cholesterol, Sodium 109mg sodium, Carbohydrate 19g carbohydrate (11g sugars, Fiber 1g fiber), Protein 2g protein.
BROWN SUGAR ICEBOX COOKIES
These cookies have the most wonderful flavor. Not to sweat. They are great with coffee or ice cream.
Provided by Recipe Baroness
Categories Dessert
Time 27m
Yield 24-36 cookies
Number Of Ingredients 9
Steps:
- Sift dry ingredients together.
- Cream butter and sugar together; add eggs and vanilla.
- Add the dry ingredients and finally the nuts together.
- Using sheets of wax paper drop about a cup and 1/2 of the cookie mixture onto the paper and roll into logs, sealing the cookie dough inside the wax paper.
- Place in Refrigerator for at least 2 hours.
- Unwrap the wax paper and slice about 1/4 inch thick slices and place on cookie sheet.
- Bake in a preheated 375F oven for 10-12 minutes.
- Store in any cookie jar.
Nutrition Facts : Calories 253.6, Fat 11.2, SaturatedFat 5.4, Cholesterol 38, Sodium 207, Carbohydrate 35.3, Fiber 1.1, Sugar 18, Protein 3.7
BROWN SUGAR PEACH ICEBOX CAKE
This is a perfect get-ahead dessert. By using a shop-bought pound cake and tinned peaches, Ree puts the dish together in a matter of minutes, then refrigerates until it's time to serve.
Provided by Ree Drummond Bio & Top Recipes
Categories dessert
Time 3h20m
Yield 8 servings
Number Of Ingredients 7
Steps:
- Remove the pound cake from its pan and line the pan with plastic wrap, leaving plenty of overhang.
- Slice the cake horizontally into 3 equal slices.
- Mix the peaches, preserves, salt and 3 tablespoons brown sugar in a bowl, then set aside.
- Add the heavy cream, remaining 3 tablespoons brown sugar and 2 tablespoons of the reserved peach juices to a bowl. Whip until firm peaks form.
- Place one slice of cake in the bottom of the lined pan and press to slightly flatten. Top with a third of the whipped cream and a thin layer of the peach mixture. Repeat the process 2 more times, saving the rest of the peaches to serve with the cake.
- Loosely cover with the overhanging plastic wrap and chill in the refrigerator for 3 to 4 hours. Cover and reserve any extra peach mixture for serving.
- To serve, carefully lift the cake from the pan using the plastic wrap, then discard the wrap. Place a few basil leaves over the top. Slice and serve with the reserved peaches spooned over the top.
BROWN SUGAR REFRIGERATOR COOKIES
These cookies double as great make-ahead treats. Freeze the cookie dough for up to two months, slice and bake whenever you're ready!
Provided by By Betty Crocker Kitchens
Categories Dessert
Time 2h55m
Yield 72
Number Of Ingredients 9
Steps:
- In large bowl, beat brown sugar, butter, vanilla and egg with electric mixer on medium speed, or mix with spoon. Stir in remaining ingredients except nuts. Stir in nuts.
- On plastic wrap, shape dough into 10x3-inch rectangle. Wrap and refrigerate about 2 hours or until firm, but no longer than 24 hours.
- Heat oven to 375°F. Cut rectangle into 1/8-inch slices. On ungreased cookie sheets, place slices 2 inches apart.
- Bake 6 to 8 minutes or until light brown. Cool 1 to 2 minutes; remove from cookie sheets to cooling racks.
Nutrition Facts : Fat 1/2, ServingSize 1 Cookie, TransFat 0 g
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
ALMOND BROWN-SUGAR COOKIES
Provided by Shelley Wiseman
Categories Cookies Dessert Bake Freeze/Chill Christmas Kid-Friendly Almond Christmas Eve Gourmet Small Plates
Number Of Ingredients 8
Steps:
- Whisk together flour, baking soda, and salt. Beat together butter and brown sugar in a large bowl with an electric mixer until pale and fluffy, then beat in egg and vanilla. At low speed, mix in flour mixture until a dough just forms. Stir in whole almonds. Divide dough in half. Using a sheet of plastic wrap or wax paper as an aid, form each piece of dough into a log 9 to 9 1/2 inches long (about 1 1/4 inches in diameter). Chill, wrapped in plastic wrap, until very firm, at least 4 hours. Freeze 30 minutes to facilitate slicing.
- Preheat oven to 350°F with racks in upper and lower thirds. Line 2 large baking sheets with parchment paper. Cut 1 log of dough crosswise into slices less than 1/8 inch thick with a thin sharp knife, rotating log after each slice to help keep round shape. (If dough gets too soft to slice through nuts easily, freeze briefly.) Arrange cookies about 1/2 inch apart on baking sheets.
- Bake cookies, switching position of sheets halfway through, until golden brown all over, 12 to 15 minutes total. Transfer cookies on parchment to racks to cool.
- Repeat with remaining dough (cool baking sheets and line with fresh parchment).
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
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BROWN SUGAR ICEBOX COOKIES | BETTER HOMES & GARDENS
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4.5/5 (12)Total Time 4 hrs 40 minsServings 24Calories 65 per serving
- In a large mixing bowl beat the 1/2 cup shortening and the butter with an electric mixer on medium to high speed for 30 seconds. Add the brown sugar, baking soda, and salt. Beat until combined, scraping sides of bowl occasionally. Beat in egg and vanilla until combined. Beat in as much of the flour as you can with the mixer. Using a wooden spoon, stir in any remaining flour and the 3/4 cup ground nuts. Divide dough in half.
- On waxed paper, shape each portion of dough into a 10-inch-long log. Lift and smooth the waxed paper to help shape the logs. If desired, roll logs in the 2/3 cup finely chopped nuts. Wrap each log in plastic wrap. Chill about 4 hours or until firm enough to slice.
- Preheat oven to 375°F. Cut logs into 1/4-inch-thick slices. Place slices 1 inch apart on an ungreased cookie sheet. Bake for 10 to 12 minutes or until edges are firm. Transfer to a wire rack set over waxed paper and let cool.
- If desired, in a small saucepan combine chocolate pieces and the 1 tablespoon shortening. Heat and stir over low heat until smooth. Cool slightly. Transfer chocolate mixture to a small resealable plastic bag; seal bag. Snip off a tiny piece of one corner of the bag. Drizzle melted chocolate over cookies. Let stand until set.
BROWN SUGAR ICEBOX COOKIES RECIPE - JIM FOBEL | FOOD
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Servings 60
- In a bowl, beat the butter with an electric mixer until fluffy. Add the brown sugar and granulated sugar and beat until well blended. Beat in the egg and vanilla until thickened. Beat in 2/3 cup of the flour along with the baking soda and salt. Stir in the remaining 1 cup flour; the dough will be soft.
- Divide the dough in half. Wrap each half in wax or parchment paper or plastic wrap and shape it into a 6-inch log. Refrigerate until firm.
- Preheat the oven to 350°. Using a thin knife, slice each log 1/8 to 1/4 inch thick. Arrange the cookies 1 inch apart on buttered cookie sheets and bake for 10 to 15 minutes, or until lightly golden.
- For these creative cookies, add the extras to the dough with the final portion of flour. Roll the logs in the flavorings before chilling.
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