ICEBOX CHOCOLATE COOKIES
Whip up a batch of these Chocolate Icebox Cookies. Dip one of these Chocolate Icebox Cookies in a glass of cold milk for the perfect flavor combo!
Provided by My Food and Family
Categories Chocolate Recipes
Time 2h32m
Yield 32 servings, 2 cookies each
Number Of Ingredients 9
Steps:
- Combine flour, baking powder and salt. Beat butter and granulated sugar in large bowl with mixer until light and fluffy. Add egg, chocolate and vanilla; mix well. Gradually add flour mixture, mixing well after each addition.
- Divide dough into 4 equal portions; roll each into 5-inch-long rope. Roll, 1 at a time, in powdered sugar until evenly coated on all sides. Wrap individually in waxed paper. Refrigerate 2 hours or until firm.
- Heat oven to 350ºF. Cut each log into 16 slices. Place, 2 inches apart, on parchment-covered baking sheets.
- Bake 8 to 10 min. or just until tops are firm to the touch. Cool 1 min. on baking sheets. Remove to wire racks; cool completely.
Nutrition Facts : Calories 140, Fat 6 g, SaturatedFat 4 g, TransFat 0 g, Cholesterol 15 mg, Sodium 80 mg, Carbohydrate 0 g, Fiber 0.9106 g, Sugar 0 g, Protein 2 g
AUNT IONE'S ICEBOX COOKIES
Whenever we went to visit my Aunt Ione in south Georgia, her icebox cookies were our favorite treat. My mother later make these cookies, and I remember begging for a slice of the raw dough-I thought the unbaked cookies tasted just as great as the baked! -Jenny Hill, Meridianville, Alabama
Provided by Taste of Home
Categories Desserts
Time 30m
Yield About 17 dozen.
Number Of Ingredients 12
Steps:
- Sift together first five ingredients; set aside. In a bowl, cream butter and sugars. Add eggs, vanilla and lemon extract; beat well. Add dry ingredients; mix well. Stir in nuts. , Divide dough into four parts and shape into 11x1-1/2-in. rolls. Wrap in foil and chill overnight. , Slice cookies 3/8 in. thick. Bake on greased baking sheets at 350° for about 10 minutes.
Nutrition Facts : Calories 92 calories, Fat 5g fat (2g saturated fat), Cholesterol 16mg cholesterol, Sodium 57mg sodium, Carbohydrate 10g carbohydrate (4g sugars, Fiber 0 fiber), Protein 2g 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.
GRANDMA'S CHRISTMAS ICEBOX COOKIES
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
Time 1h25m
Yield 24
Number Of Ingredients 10
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
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 :
FOUR-FLAVOUR ICEBOX COOKIES
This makes a large batch of rich dough, with numerous possibilities for flavouring -- great for catering, pot-lucks, Christmas cookie exchanges, and other large gatherings of cookie lovers. Few will discern, however, that they all are made from the same dough. Prep time does not include chilling.
Provided by Jenny Sanders
Categories Dessert
Time 1h30m
Yield 108 cookies
Number Of Ingredients 19
Steps:
- Cream the butter and beat in the sugars, one at a time.
- Add the eggs and vanilla, beat well.
- Mix the flour, baking soda and salt.
- Work into the creamed mixture.
- Divide the dough into four equal parts.
- Mix the oats and cinnamon into one part.
- Melt the chocolate in a small bowl in the microwave. Mix the slightly cooled melted chocolate into the second part, along with the cocoa and a flavouring of your choice.
- Mix the lemon zest and juice, and dried cherries into the third part, along with the 1/4 cup flour.
- Toast the coconut lightly in an ungreased heavy skillet.
- Let cool and mix the coconut and minced ginger into the last part.
- Shape each flavoured dough into an even log, 2" in diameter.
- Roll up tightly in waxed paper or plastic.
- Chill from 1 hour to 24 hours until wanted.
- Logs can also be frozen; thaw ten minutes before slicing.
- Cut thin slices (about 1/4" thick) from each log and bake on a lightly greased baking sheet, at 375°F for about 10 minutes.
- They should be just very lightly browned.
- Place well apart, as they spread.
- The dough should still be quite chilled when it goes into the oven.
Nutrition Facts : Calories 75.9, Fat 4.3, SaturatedFat 2.7, Cholesterol 12.5, Sodium 68.6, Carbohydrate 8.9, Fiber 0.5, Sugar 4.2, Protein 0.9
SWEDISH ICEBOX COOKIES
Make and share this Swedish Icebox Cookies recipe from Food.com.
Provided by KLHquilts
Categories Dessert
Time 3h45m
Yield 150 serving(s)
Number Of Ingredients 11
Steps:
- Sift together the flour, baking soda, salt, ginger, nutmeg, cloves, and cinnamon. Set aside.
- In large bowl of electric mixer, cream the butter. Gradually add the sugar and beat well. Add the molasses and beat, scraping the bowl with a spatula, until sooth.
- On lowest speed, gradually add the dry ingredients, continuing to use the spatula as necessary.
- Turn the dough onto a board. Knead slightly, only until smooth. Add the almonds and knead until they are evenly distributed.
- Divide dough in half and shape each half into an oblong. Place each half on a piece of wax paper about 15" long.
- Holding the paper against the dough, smooth each oblong into an even shape about 3" x 1", and about 10" long. Wrap in wax paper. Freeze the dough for 30-45 minutes, or refrigerate it overnight.
- Preheat oven to 325.
- Using a very sharp knife, slice cookies a scan 1/4" thick. Place on unbuttered cookie sheets about 1" apart. Bake 10 minutes, or until cookies become slightly colored and tops are semi-firm. Do not overbake -- these will crisp up as they cool.
Nutrition Facts : Calories 40.4, Fat 2.1, SaturatedFat 0.9, Cholesterol 3.2, Sodium 28.1, Carbohydrate 5.5, Fiber 0.7, Sugar 2, Protein 0.6
GUATEMALAN ICEBOX COOKIES
Guatemalan recipe using cayenne pepper, chocolate, cinnamon, and black pepper to make some seriously good cookies
Provided by Papagayita
Categories Dessert
Time 30m
Yield 30 cookies, 30 serving(s)
Number Of Ingredients 11
Steps:
- Mix egg, vanilla and sugar on medium speed until mixture is white and creamy.
- Using cold butter, cut into small pieces and add to mixture stirring well.
- Mix together the dry ingredients in a separate bowl and slowly add to egg/sugar/butter mixture being careful to not over mix.
- Make half of mixture into 8 inch log on wax paper and roll paper around it. repeat with other half of mixture. place in freezer for at least 4 hours, ideally 8 hours.
- Remove from freezer, preheat oven to 350°F.
- Slice into 1/4 inch thick rounds.
- Place on greased cookie sheet 1 inch apart.
- Bake at 350°F for 8-12 minutes or until small cracks appear on tops. Should have between 2-3 dozen cookies, depending on thickness.
Nutrition Facts : Calories 97.5, Fat 5.1, SaturatedFat 3.1, Cholesterol 19.3, Sodium 23, Carbohydrate 12.7, Fiber 0.9, Sugar 6.8, Protein 1.3
CRAN-ORANGE ICEBOX COOKIES
These are among my family's favorite cookies around Christmas. The cran-orange flavor makes them special. -Nancy Rollag, Kewaskum, Wisconsin
Provided by Taste of Home
Categories Desserts
Time 40m
Yield about 5 dozen.
Number Of Ingredients 11
Steps:
- In a large bowl, cream butter and sugar until light and fluffy, 5-7 minutes. Beat in the egg, milk and vanilla. Combine flour and baking powder; gradually add to creamed mixture and mix well., Transfer 1 cup dough to a small bowl; stir in orange zest and set aside. To the remaining dough, add cranberries, pecans and, if desired, food coloring; divide in half., Line an 8x4-in. loaf pan with waxed paper. Press 1 portion of cranberry dough evenly into pan; top with orange dough, then remaining cranberry dough. Cover and refrigerate for 2 hours or until firm., Remove dough from pan; cut in half lengthwise. Cut each portion into 1/4-in. slices. Place 1 in. apart on lightly greased baking sheets., Bake at 375° until edges begin to brown, 8-10 minutes. Remove to wire racks. Store in an airtight container.
Nutrition Facts : Calories 90 calories, Fat 4g fat (2g saturated fat), Cholesterol 15mg cholesterol, Sodium 41mg sodium, Carbohydrate 12g carbohydrate (5g sugars, Fiber 0 fiber), Protein 1g protein.
ICEBOX COOKIES
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
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
BLACK FOREST ICEBOX COOKIES
These rich chocolate wafers are the perfect complement to the creamy filling's sweet-tart tones. Chill for up to four hours; any longer and the wafers get too soft to pick up with your hands. -Taste of Home Test Kitchen
Provided by Taste of Home
Categories Desserts
Time 20m
Yield 20 cookies.
Number Of Ingredients 13
Steps:
- In a small saucepan, combine the sugar, cornstarch and salt. Add the cherries, juice blend and lemon juice. Bring to a boil; cook and stir until thickened, about 2 minutes. Remove from the heat; if desired, stir in food coloring. Cool to room temperature. , In a small bowl, combine the mascarpone cheese, confectioners' sugar and brandy. Spread about 1 teaspoon cheese mixture onto each of 20 wafers; layer each with 2 teaspoons cherry mixture. Top with remaining wafers. Place on a waxed paper-lined baking pan., Place chocolate chips in a small bowl. In a small saucepan, bring cream just to a boil. Pour over chips; whisk until smooth. Drizzle over cookies. Refrigerate, covered, for up to 4 hours before serving.
Nutrition Facts : Calories 139 calories, Fat 9g fat (4g saturated fat), Cholesterol 17mg cholesterol, Sodium 81mg sodium, Carbohydrate 15g carbohydrate (9g sugars, Fiber 1g fiber), Protein 2g protein.
FOUR-FLAVOR SHEET PAN HOLIDAY COOKIE
With a single recipe you can fill your holiday cookie plate with four different varieties of treats. All it takes is a few tubes of store-bought dough and some festive chocolate candies.
Provided by Food Network Kitchen
Categories dessert
Time 2h5m
Yield 40 cookies
Number Of Ingredients 14
Steps:
- Preheat the oven to 325 degrees F. Spray a 13-by-18-inch sheet pan with cooking spray. Line with a piece of parchment, leaving a 2-inch overhang on each of the short sides.
- Make the chocolate-peanut butter cookie: Mix 1 tube of the sugar cookie dough with the powdered peanut butter and 2 tablespoons of the cocoa powder in a medium bowl until completely combined. Fold in 1 cup of the chocolate-peanut butter candies, reserving the rest for topping.
- Arrange the sheet pan with a long side facing you. Visualize the pan divided into 4 equal vertical strips. Press the chocolate-peanut butter cookie dough down the far left stripe. Sprinkle with the sanding sugar.
- Make the snickerdoodle cookie: Mix the remaining tube of sugar cookie dough with 1/4 teaspoon of the cinnamon in a medium bowl until completely combined.
- Press the snickerdoodle cookie dough in a stripe down the section next to the chocolate-peanut butter cookie dough. Mix the granulated sugar with the remaining 1/4 teaspoon cinnamon and sprinkle it over the snickerdoodle cookie dough.
- Make the chocolate-chocolate chip cookie: Mix 1 tube of the chocolate chip cookie dough with the remaining 2 tablespoons cocoa powder in a medium bowl until well combined. Fold in 1/4 cup of the candy-coated chocolates.
- Press the chocolate-chocolate chip cookie dough in a stripe down the section next to the snickerdoodle cookie dough. Top with the remaining 1/4 cup candy-coated chocolates.
- Make the chocolate chip cookie: Press the remaining tube of chocolate chip cookie dough down the remaining quarter of the sheet pan. Press the milk chocolate toffee and cookie crunch squares into the dough, making 5 rows of 2.
- Bake the cookie until golden brown and a toothpick inserted into the center of each type of cookie comes out clean, 25 to 30 minutes. Let cool on a rack for 5 minutes.
- While the cookie is still warm, top the chocolate-peanut butter cookie with the remaining chopped chocolate-peanut butter candies. Press the snickerdoodle white chocolate truffle halves all over the snickerdoodle cookie. Top the chocolate-chocolate chip cookie with the marshmallows and sprinkle the chocolate chip cookie with the snowflake sprinkles. Allow to cool completely in the pan, about 1 hour.
- Use the parchment overhangs to lift the cookie from the pan, then cut into squares.
PERFECT ICEBOX COOKIES
You can use pecans in these, or half black walnuts and half English walnuts is just as delicious! I always shape the logs into a rectangle with curved edges, it just seems to fit these better than round for some reason. Cooking time is per batch in the oven, and prep time is approximate.
Provided by cookiemaker
Categories Dessert
Time 32m
Yield 96 cookies
Number Of Ingredients 13
Steps:
- Cream together butter, shortening, brown sugar, and white sugar.
- Add eggs, vanilla, baking soda, and water and beat until smooth.
- Add flour, cream of tartar, salt, and cinnamon (you can increase the cinnamon to taste, extra is delicious with the pecans!), and mix well.
- Stir in nuts.
- Form into 2 or 3 small rolls, wrap in plastic wrap, and refrigerate overnight.
- Slice and bake at 350 on ungreased cookie sheet for 12-15 minutes.
Nutrition Facts : Calories 64.1, Fat 3.4, SaturatedFat 1.1, Cholesterol 7, Sodium 34, Carbohydrate 7.8, Fiber 0.2, Sugar 4.4, Protein 0.8
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