CHOCOLATE ICEBOX COOKIES
Steps:
- In a medium bowl, mix flour, cocoa powder, cinnamon, baking powder, and salt.
- In a large bowl, beat butter and sugar with an electric mixer at low speed for 30 seconds. Increase speed to high and beat for 3 minutes until the mixture is fluffy.
- Reduce mixer speed to low and add the egg and vanilla. Beat for about 20 to 30 seconds, just until combined.
- Add the flour mixture into the butter mixture, and stir gently until combined.
- Divide the dough in two and roll each into a 2-inch-wide cylinder. Wrap the cylinders in wax paper, twisting the ends to seal them. Chill the dough until firm, at least 2 hours.
- Place baking racks at the top and bottom thirds of the oven. Preheat the oven to 350 degrees Fahrenheit. Line two sheet pans with parchment paper.
- Slice the dough into 1/4-inch rounds. Place the cookies on the sheet pans 1 inch apart.
- Bake the cookies in the preheated oven for 5 to 6 minutes. Switch the sheet pans so that the top pan is now at the bottom, and vice versa. Bake for another 5 to 6 minutes, until the cookies are golden brown around the edges.
- Allow the cookies to cool on the sheet pans for 1 minute. Transfer them into a wire rack and let them cool completely.
- Store the cookies in an airtight container at room temperature for up to 5 days.
Nutrition Facts :
CHOCOLATE CHIP REFRIGERATOR COOKIES
These are simple, and very, very good...they have a tender crisp texture..you can make the dough up to 2 months ahead, and can have homemade cookies in 15 minutes..simply, remove from freezer, slice and bake..
Provided by grandma2969
Categories Dessert
Time 22m
Yield 40-45 2 1/2
Number Of Ingredients 11
Steps:
- in a medium bowl, thoroughly stir together the flour, baking powder, and salt, set aside.
- In large bowl, with electric mixer on medium speed, beat together butter, oil, brown sugar, and sugar till fluffy and well blended. add the egg and vanilla and beat until evenly incorporated.
- Beat or stir in the flour mixture, then the chocolate morsels and walnuts or pecans, is using, until evenly incorporated.
- Spoon half the dough onto a sheet of wax paper, forming a rough log, about 7" long. Repeat with second dough portion.
- Smooth the wax paper around the dough to help form the logs.
- Refrigerate the dough for 30-40 minutes, or until firmed up and easier to handle.Reshape the logs, smoothing them further. roll the logs up in sheets of plastic wrap, twisting the ends to keep wrap from unrolling.
- Freeze the logs until completely frozen, at least 3 hours.
- Bake immediately or transfer to an airtight plastic bag and freeze for up to 2 months.
- Preheat oven to 375*.
- Grease several baking sheets or coat with nonstick spray.
- Carefully peel the plastic wrap from a dough log. Using a large sharp knife, cut crosswise into generous 1/4" thick slices; due to the morsels, the dough won't cut neatly. so it may be necessary to pat and smooth the slices back into shape.
- Using a spatula, carefully transfer slices to baking sheets, spacing about 2" apart. If desired, repeat with second log -- or save to bake another time.
- Bake in upper third of oven for 7-10 minutes or just slightly darker around the edges. Reverse sheet from front to back halfway through baking.
- Transfer sheet to wire rack until cookies firm up -- 1-2 min.Using a spatula, transfer cookies to wire rack.
- Let stand until completely cooled.
- May store in refrigerator up to 1 week.or freeze 1 1/2-2 months.
Nutrition Facts : Calories 102.3, Fat 6.6, SaturatedFat 2.6, Cholesterol 11.4, Sodium 47.6, Carbohydrate 10.5, Fiber 0.5, Sugar 5.9, Protein 1.2
CHOCOLATE REFRIGERATOR COOKIES
Make and share this Chocolate Refrigerator Cookies recipe from Food.com.
Provided by swirlycinnacakes
Categories Dessert
Time 46m
Yield 240 cookies, 240 serving(s)
Number Of Ingredients 9
Steps:
- Melt over hot water the chocolate.
- Sift the flour, baking powder and salt together and set aside.
- Combine the shortening and vanilla and beat till creamy.
- Beat the sugar in gradually and then beat in the the 2 eggs one at a time.
- Add the flour mixture, melted chocolate and nuts, if using, and mix well.
- Shape on waxed paper in three 10" rolls. Roll up. Chill several hours or overnight.
- Preheat oven to 375°F
- Unroll. Cut in 1/8" slices. Place on ungreased cookie sheet.
- Bake at 375 F for 6-8 minutes.
Nutrition Facts : Calories 23.5, Fat 1, SaturatedFat 0.4, Cholesterol 1.8, Sodium 24.9, Carbohydrate 3.4, Fiber 0.2, Sugar 1.9, Protein 0.3
CHOCOLATE REFRIGERATOR COOKIES
Refrigerator cookies are a busy baker's dream: an easy dough you can keep in the refrigerator for up to 2 weeks, slicing off and making cookies as you "need" them.
Provided by EatingWell Test Kitchen
Categories Low-Carb Chocolate Recipes
Time 3h15m
Number Of Ingredients 10
Steps:
- Whisk whole-wheat pastry flour, all-purpose flour, cocoa, baking soda and salt in a medium bowl.
- Blend brown sugar, granulated sugar and butter in a large bowl with an electric mixer on medium speed until combined and still a little grainy, about 5 minutes. Beat in egg white and vanilla until smooth. Turn the mixer off; add the flour mixture then beat at low speed until well combined (the dough will still be crumbly). Gather the dough into a ball using your hands.
- Lightly dust a work surface with flour, turn the ball of dough out onto it and form into an 8-inch-long log, about 2 inches in diameter. Wrap in plastic wrap and refrigerate until firm, at least 2 hours or up to 2 weeks (see Tip).
- When ready to bake, position racks in the upper and lower thirds of the oven; preheat to 350 degrees F. Line 2 large baking sheets with parchment paper or silicone baking mats.
- Unwrap the log and slice into 1/4-inch-thick rounds, rolling the log as you slice to prevent it from flattening. Place the cookies 1 inch apart on the baking sheet. Bake, switching the pans back to front and top to bottom halfway through, until just beginning to crack along the edges, 10 to 12 minutes. Cool on the baking sheet for 2 minutes, then transfer to a wire rack to cool completely, about 20 minutes.
Nutrition Facts : Calories 73.2 calories, Carbohydrate 12.8 g, Cholesterol 6.1 mg, Fat 2.5 g, Fiber 0.8 g, Protein 0.8 g, SaturatedFat 1.6 g, Sodium 32.4 mg, Sugar 9.1 g
CHOCOLATE OVERLOAD COOKIES
Provided by Ree Drummond : Food Network
Categories dessert
Time 1h50m
Yield 24 cookies
Number Of Ingredients 13
Steps:
- Line two baking sheets with parchment paper.
- Cream together the dark brown sugar, granulated sugar and butter in a stand mixer fitted with the paddle attachment, scraping the sides once, until fluffy, 3 to 4 minutes. Add the eggs, one at a time, mixing after each addition. Mix in the vanilla.
- Sift together the flour, cocoa powder, baking soda and salt, then add in batches to the mixer, mixing until just combined after each addition. Gently stir in the regular-sized chocolate candies, as well as the chocolate chips and dark chocolate chunks.
- Using a 1/4-cup measure, portion the dough onto the two parchment-lined baking sheets. Place the mini chocolate candies into the tops of the portioned dough. Place in the refrigerator for 30 minutes.
- When ready to bake, preheat the oven to 350 degrees F.
- Remove the dough from the fridge and bake until the cookie centers are just set, 18 to 20 minutes. Allow the cookies to sit for 10 minutes before transferring to a cooling rack to cool completely.
ICEBOX PINWHEEL COOKIES
Notes about the recipe: To make these even fancier, you can roll the whole roll in coarse sugar before chilling. These keep in the freezer up to three weeks.
Provided by Food Network
Categories dessert
Time 6h26m
Yield 7 dozen
Number Of Ingredients 8
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.
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
CHOCOLATE CHIP ICEBOX COOKIES
Putting chocolate chips in these refrigerator cookies make them deliciously different. This treat is always welcome at my house.
Provided by Taste of Home
Categories Desserts
Time 25m
Yield 20 cookies.
Number Of Ingredients 11
Steps:
- In a small bowl, cream the butter, shortening and sugars. Beat in egg yolk and vanilla; mix well. Combine the flour, baking soda and salt; gradually add to creamed mixture and mix well. Stir in chips and pecans. Shape into a 9-in. roll; wrap in plastic. Refrigerate overnight., Unwrap and cut into 1/4-in. slices. Place 2 in. apart on ungreased baking sheets. Bake at 375° for 8-10 minutes or until edges are golden brown. Cool for 2 minutes before removing to wire racks to cool completely.
Nutrition Facts : Calories 170 calories, Fat 10g fat (4g saturated fat), Cholesterol 30mg cholesterol, Sodium 129mg sodium, Carbohydrate 20g carbohydrate (13g sugars, Fiber 1g fiber), Protein 2g protein.
COCONUT ICEBOX COOKIES
Coconut flavored refrigerator cookies. They're light, crisp and delicious.
Provided by Nan
Categories Desserts Cookies Refrigerator Cookie Recipes
Time 2h30m
Yield 24
Number Of Ingredients 9
Steps:
- Cream the butter until smooth; add sugar and continue creaming until light and fluffy. Stir in egg, vanilla and coconut flavoring.
- Sift the flour with the salt and baking soda. Alternately add the flour mixture and the shredded coconut to the creamed mixture. Form the dough into logs about 2 inches in diameter. Tightly wrap dough and chill for at least two hours or overnight.
- Preheat oven to 375 degrees F (190 degrees C). Remove dough from refrigerator and cut into 1/4-inch slices. Bake on an ungreased cookie sheet until the edges are golden, about 10 minutes. Cool on wire rack.
Nutrition Facts : Calories 117.6 calories, Carbohydrate 17 g, Cholesterol 17.9 mg, Fat 5 g, Fiber 0.6 g, Protein 1.3 g, SaturatedFat 3.3 g, Sodium 138.1 mg, Sugar 9.5 g
CHOCOLATE WAFER COOKIES (LIKE NABISCO CHOCOLATE WAFER COOKIES)
Remember the Ice Box Cake back in the 60's and 70's? The ones that used the Nabisco Chocolate Wafer Cookies? Well, this is the recipe to use when you can't find the cookies in the store! It seems a lot of stores are not carrying them anymore, and if you want them, you have to order them at Amazon.com. This recipe is courtesy of Ahmed1 at CDKitchen, and he had very good results using this recipe. NOTE: The preparation time does NOT include the 20-30 minutes in the refrigerator to chill. Keep in mind that the cooking time is 7-8 minutes PER BATCH. Enjoy!
Provided by Lindas Busy Kitchen
Categories Dessert
Time 37m
Yield 36 2 3/4
Number Of Ingredients 11
Steps:
- Place the chocolate in the top of a small double boiler, over hot water, on moderate heat. Cover until partially melted, then uncover and stir until smooth. Remove from the heat, and set aside to cool slightly.
- Sift together the flour, baking powder, baking soda, and salt, and set aside.
- In the large bowl of an electric mixer cream the butter.
- Add the vanilla and sugar, and beat to mix well.
- Add the melted chocolate, and beat until incorporated. Then add the light cream or milk and the egg, and beat to mix well.
- On low speed add the sifted dry ingredients, scraping the bowl with a rubber spatula, and beating only until incorporated.
- Place the dough on a piece of wax paper, fold the sides of the paper over the dough, and press down on the paper to flatten the dough to a scant 1" thickness.
- Wrap in the waxed paper and refrigerate for 20-30 minutes (no longer or the dough will crack when you roll it out). (However, if you do refrigerate it for longer (even overnight) let it stand at room temperature for about 1 hour before rolling it out.)
- Adjust two racks to divide oven into thirds, and preheat oven to 400.
- Line cookie sheets with aluminum foil.
- Flour a pastry cloth and place the dough on it. (If you have doubled the recipe, roll only half of the dough at a time.)
- With a floured rolling pin (which should be refloured frequently to avoid sticking), roll the dough out until it is only 1/8" thick (thin). I use a round cookie cutter that is 2 3/4" in diameter. Use any size you like, and cut the cookies as close to each other as possible.
- Place the cookies 1/2" apart on the aluminum foil. (It might be necessary to transfer the cookies from the pastry cloth to the foil with a wide metal spatula. Handle them carefully in order to keep them perfectly round and flat.
- Leftover pieces of the dough should be pressed together and rerolled.
- Bake 2 sheets at a time, for 7-8 minutes, reversing the sheets top to bottom, and front to back once, to insure even taking.
- Bake until the cookies feel almost firm to the touch.
- These are supposed to be crisp (they will become more crisp as they cool) and they should not be underbaked, but watch them carefully to be sure they do not burn. (If you bake one sheet at a time, bake it on the upper rack.)
- With a wide metal spatula, transfer the cookies to racks to cool.
- Store in airtight container.
Nutrition Facts : Calories 46.9, Fat 2.3, SaturatedFat 1.4, Cholesterol 8.7, Sodium 25.9, Carbohydrate 6.3, Fiber 0.4, Sugar 2.8, Protein 0.8
CHOCOLATE CHIP ICEBOX COOKIES
Make and share this Chocolate Chip Icebox Cookies recipe from Food.com.
Provided by looneytunesfan
Categories Dessert
Time 25m
Yield 20 cookies
Number Of Ingredients 11
Steps:
- In a small mixing bowl, cream the butter, shortening and sugars. Beat in egg yolk and vanilla; mix well. Combine the flour, baking soda and salt; gradually add to creamed mixture and mix well. Stir in chips and pecans. Shape into a 9-in. roll; wrap in plastic wrap. Refrigerate overnight.
- Unwrap and cut into 1/4-in. slices. Place 2 inches apart on ungreased baking sheets. Bake at 375° for 8-10 minutes or until edges are golden brown. Cool for 2 minutes before removing to wire racks to cool completely.
REFRIGERATOR COOKIES
"During the holidays, I usually keep at least two rolls of this cookie dough in my freezer in case I need something special in a hurry," writes Dottie Gray of Bartlett, Tennessee.
Provided by Taste of Home
Categories Desserts
Time 25m
Yield about 7 dozen.
Number Of Ingredients 7
Steps:
- In a large bowl, cream butter and sugar until light and fluffy. Add milk and vanilla. Gradually add flour and mix well. Fold in the cherries and pecans. Shape dough into two 8-in. x 2-in. rolls; wrap in waxed paper and freeze. , To use frozen dough: Unwrap and let stand at room temperature for about 10 minutes. Cut into 1/4-in. slices. Place 2 in. apart on ungreased baking sheets. Bake at 375° for 10-12 minutes or until lightly browned. Cool on wire racks.
Nutrition Facts : Calories 103 calories, Fat 5g fat (3g saturated fat), Cholesterol 12mg cholesterol, Sodium 47mg sodium, Carbohydrate 13g carbohydrate (7g sugars, Fiber 0 fiber), Protein 1g protein.
EASY REFRIGERATOR COOKIES
Once you prepare the dough, it can be saved (even frozen!) to be used later. Perfect for when your young student informs you he volunteered a dozen cookies ... tomorrow!
Provided by Julie Brooks
Categories Desserts Cookies Refrigerator Cookie Recipes
Yield 42
Number Of Ingredients 11
Steps:
- In a medium bowl, cream the butter with the white sugar and brown sugar. Stir in the eggs and vanilla. Sift together the flour, baking soda, cream of tartar, cinnamon and salt; stir into the creamed mixture. Finally, mix in the nuts. Divide dough into 3 equal parts, shape each piece into a log about 1 1/2 inches in diameter. Wrap logs in wax paper and chill for 3 hours or overnight.
- Preheat oven to 400 degrees F (200 degrees C). Cut dough logs into 1/4 inch slices and place them on an unprepared cookie sheet. Bake for 8 to 10 minutes, until light brown.
Nutrition Facts : Calories 123.2 calories, Carbohydrate 17.1 g, Cholesterol 20.5 mg, Fat 5.6 g, Fiber 0.4 g, Protein 1.5 g, SaturatedFat 2.9 g, Sodium 121.6 mg, Sugar 9.9 g
GRANDMA'S REFRIGERATOR COOKIES
Creamy chocolate cookie with coconut and walnuts. No baking, just put in the refrigerator. This was my grandmother's personal version of this no-bake cookie. This is much richer and a pure chocolate lover's delight.
Provided by JUDYCAROL3
Categories Desserts Cookies No-Bake Cookie Recipes
Time 1h17m
Yield 24
Number Of Ingredients 7
Steps:
- Line a baking sheet with waxed paper.
- Combine sugar, milk, and butter in a saucepan. Bring to a boil; simmer until sugar is dissolved, about 2 minutes. Remove from heat; stir in chocolate chips, oats, coconut, and walnuts. Drop spoonfuls of mixture 1 inch apart on the lined baking sheet.
- Chill until firm, about 1 hour.
Nutrition Facts : Calories 202.9 calories, Carbohydrate 23.2 g, Cholesterol 10.6 mg, Fat 12.7 g, Fiber 2.3 g, Protein 2.3 g, SaturatedFat 7.4 g, Sodium 32.8 mg, Sugar 16.6 g
NO-BAKE CHOCOLATE OATMEAL COOKIES
These are wonderful, quick cookies. It is one of the first things I learned to "cook." You can add more or less oats (3 cups work best for me). I have found that the weather makes a difference on the consistency, its best to make them on a nice sunny day. Also, It is very important not to boil them for longer than one minute.
Provided by Jenny White
Categories Drop Cookies
Time 6m
Yield 24 cookies
Number Of Ingredients 9
Steps:
- Add the first six ingredients into a 4-quart sauce pan.
- Bring to a rolling boil and hold for 1 minute.
- Remove from heat.
- Add peanut butter into the hot mixture and stir until melted.
- Add in vanilla. (almond extract is good also, but I only use 1/2 teaspoon almond extract with 1 1/2 teaspoon vanilla extract).
- Mix in the dry oats until they are completely coated.
- Drop cookies by tablespoonfuls onto wax paper.
- Let cool until set.
- *Please remember that even if you do follow the recipe exactly, it doesn't always turn out just right. I've had these not set up for me or be hard and dry. But most of the time, the recipe is just right. I adjusted the sugar in the recipe by substituting 1/2 cup of white sugar for 1/2 cup brown sugar, this makes them more moist. I have also found that it makes a difference if you use quick cooking oats or old fashioned. In my experience it takes more old fashioned oats than quick cooking and I like the texture of the quick cooking better. When you make it a few hundred times like I have you learn a couple of things:) Also, Chunky peanut butter tends to make them more dry and crumbly.
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CHOCOLATE ICEBOX COOKIES RECIPE | MYRECIPES
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Servings 24Calories 61 per serving
- Combine first 4 ingredients in a bowl; set aside. Beat margarine at medium speed of a mixer until light and fluffy. Gradually add granulated sugar, beating at medium speed of a mixer until well-blended. Add vanilla and egg white, and beat well. Add flour mixture, and stir until well-blended. Turn dough out onto wax paper; shape into a 6-inch log. Wrap log in wax paper; freeze 3 hours or until very firm.
- Roll log in turbinado sugar. Cut log into 24 (1/4-inch) slices; place 1 inch apart on a baking sheet coated with cooking spray. Bake at 350° for 8 to 10 minutes. Remove from pan; cool on wire racks.
- Chocolate-Peppermint Variation: Substitute 1 teaspoon of peppermint extract for the vanilla extract.
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