PECAN ICEBOX COOKIES
Steps:
- Combine butter and sugar together
- Add eggs and vanilla
- Combine flour, baking soda and salt and add to butter mixture. Stir until combined
- Add toasted pecans
- Place on a piece of waxed paper. Fold wax paper over and form a log about 14-16 inches long.
- Twist ends of waxed paper and place in freezer for at least 12 hours
- Remove from freezer and while still frozen slice into approximately 20 cookies
- Place on an ungreased baking sheet and bake in a preheated 350 degree oven for 12-14 minutes.
- Let cool slightly on baking sheet and then remove from baking sheet and allow cookies to continue cooling on a baking rack.
Nutrition Facts : ServingSize 1 cookie, Calories 166 kcal, Carbohydrate 21 g, Protein 2 g, Fat 8 g, SaturatedFat 3 g, Cholesterol 20 mg, Sodium 131 mg, Fiber 1 g, Sugar 11 g
PECAN ICEBOX COOKIES
My best friend's grandmother frequently makes these old-fashioned cookies and was kind enough to pass the treasured family recipe on to me.
Provided by Taste of Home
Categories Desserts
Time 25m
Yield about 9 dozen.
Number Of Ingredients 10
Steps:
- In a large bowl, cream butter and sugars until light and fluffy. Add the eggs, one at time, beating well after each addition. Combine the flour, baking powder, baking soda, cinnamon and salt; gradually add to the creamed mixture and mix well. Stir in pecans. Shape into four 6-1/2-in. rolls; wrap each in plastic wrap. Refrigerate overnight. , Unwrap and cut into 1/8-in. slices. Place 1 in. apart on ungreased baking sheets. Bake at 375° for 7-10 minutes or until lightly browned. Remove to wire racks to cool.
Nutrition Facts : Calories 113 calories, Fat 5g fat (2g saturated fat), Cholesterol 21mg cholesterol, Sodium 100mg sodium, Carbohydrate 15g carbohydrate (8g sugars, Fiber 0 fiber), Protein 2g protein.
BUTTER PECAN ICEBOX COOKIES
My grandmother used to bake very similar cookies. As a little girl, I always loved their butterscotch flavor and was fascinated by the way Grandmother prepared these cookies (from logs that she took out of the icebox!). These are simple but delicious old-fashioned cookies. The dough logs can be stored in the freezer, then pulled out to defrost a day or two before baking time.-Lisa Varner, El Paso, Texas
Provided by Taste of Home
Categories Desserts
Time 25m
Yield about 6-1/2 dozen.
Number Of Ingredients 10
Steps:
- Cream butter, shortening and sugars until light and fluffy, 5-7 minutes. Beat in eggs and vanilla. In another bowl, whisk flour, baking soda and salt; gradually beat into creamed mixture. Stir in pecans., Divide dough in half; shape each into a 10-in.-long roll. Place wrapped rolls in airtight containers. Refrigerate 8 hours or overnight., Preheat oven to 350°. Uncover and cut dough crosswise into 1/4-in. slices. Place 2 in. apart on ungreased baking sheets. Bake until edges begin to brown, 7-9 minutes. Remove from pans to wire racks to cool.
Nutrition Facts : Calories 70 calories, Fat 4g fat (1g saturated fat), Cholesterol 8mg cholesterol, Sodium 42mg sodium, Carbohydrate 9g carbohydrate (5g sugars, Fiber 0 fiber), Protein 1g protein.
BUTTER PECAN COOKIES
When my daughter was a teen, these butter pecan cookies earned her two blue ribbons from two county fairs. Then a few years ago, her own daughter took home a blue ribbon for the same cookie. Needless to say, these mouthwatering morsels are real winners!-Martha Thefield, Cedartown, Georgia
Provided by Taste of Home
Categories Desserts
Time 35m
Yield about 4 dozen.
Number Of Ingredients 7
Steps:
- Place chopped pecans and 1 tablespoon butter in a baking pan. Bake at 325° for 5-7 minutes or until toasted and browned, stirring frequently. Set aside to cool. , In a large bowl, cream brown sugar and remaining butter until light and fluffy. Beat in egg yolk and vanilla. Gradually add flour and mix well. Cover and refrigerate for 1 hour or until easy to handle. , Roll into 1-in. balls, then roll in toasted pecans, pressing nuts into dough. Place 2 in. apart on ungreased baking sheets. Beat egg white until foamy. Dip pecan halves in egg white, then gently press one into each ball. , Bake at 375° for 10-12 minutes or until golden brown. Cool for 2 minutes before removing to wire racks.
Nutrition Facts : Calories 233 calories, Fat 18g fat (6g saturated fat), Cholesterol 31mg cholesterol, Sodium 208mg sodium, Carbohydrate 18g carbohydrate (9g sugars, Fiber 1g fiber), Protein 3g protein.
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.
BUTTER PECAN SHORTBREAD COOKIES
Shortbread cookies are a must to make for the holidays, and these pecan-filled, buttery biscuits are simply irresistible. Be sure to use real butter, not margarine, for best flavor. PLEASE, watch them as they bake. Reviewers are reporting baking times from 12 to 20 mins and I have changed the baking time from the original 30 mins to 15 mins.
Provided by Annacia
Categories Dessert
Time 55m
Yield 2 1/2 dozen, 18 serving(s)
Number Of Ingredients 6
Steps:
- Line a cookie sheet with parchment paper or silicon mat.
- In a large bowl with an electric mixer or a food processor, beat together butter and brown sugar until creamy.
- Add flour, ground pecans, vanilla and salt and beat just until it forms a smooth dough.
- Wrap dough in plastic wrap and refrigerate for 30 minutes to 1 hour to allow it to firm up just enough to shape.
- Preheat oven to 325 degrees F (160 degrees C).
- By hand, roll dough into 1-inch balls.
- Place them on the prepared cookie sheet and flatten very slightly (to about 1/2-inch thickness) with the bottom of a glass that has been dipped in flour to prevent the dough from sticking to the glass (If you have a cookie stamp, you can use it to flatten the cookies instead of the glass).
- Place in the oven and bake for 12 minutes or until set and very lightly browned on the bottom.
- Remove from pan and let cool on a rack.
Nutrition Facts : Calories 207.4, Fat 14.7, SaturatedFat 6.9, Cholesterol 27.1, Sodium 12, Carbohydrate 17.5, Fiber 1, Sugar 6.3, Protein 2.1
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BUTTER PECAN ICEBOX COOKIES RECIPE | VERMONT CREAMERY
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- Beat butter, brown sugar and 1/2 cup sugar in medium bowl with electric mixer until creamy. Gradually add egg and vanilla until incorporated.
- Combine flour, baking powder, and salt in another bowl; mix well. Add to butter mixture, beating well at medium speed. Stir in 1 cup pecans.
- Shape dough into two (6-inch) logs. Combine 1 cup pecans, 1/2 cup sugar, and cinnamon in small bowl. Sprinkle mixture on a cutting board; roll cookie logs in it. Wrap logs in waxed paper and refrigerate overnight.
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