Heirloom Walnut Icebox Cookies Food

CRUSHED WALNUT ICEBOX COOKIES

Steps:

• Mix brown sugar, butter, flour, and crushed walnuts together like a pie crust.
• Form into two rolls. Wrap and place in freezer until firm enough (sounds like an overnight in refrigerator cookie to me).
• Cut rolls into thin slices the same width.
• Bake at 350 degrees Fahrenheit for 5 minutes.
• After cookies are cooled, roll in sugar and crushed walnuts.

GRANDMA'S OATMEAL ICEBOX COOKIES

Steps:

• Cream sugars and shortening together.
• Beat in eggs, lemon extract and vanilla extract.
• In a separate bowl mix remaining ingredients.
• Add dry to the wet and mix well.
• Make into loaves.
• Refrigerate to chill thoroughly.
• When ready to bake, slice and bake in a slow oven at 250-300°F - Slow baking is very important.
• Bake until all cookies are done about 10 minutes.

HEIRLOOM WALNUT ICEBOX COOKIES

Steps:

• Sift together flour, salt, baking soda, cinnamon, ginger, nutmeg, cloves and allspice; set aside. Beat butter until soft. Add both sugars and beat until thoroughly mixed. Beat in egg and milk. Add sifted dry ingredients and beat on low speed until incorporated. Carefully stir in nuts. Spoon out dough to make thick strip about 12" long in middle of 20" sheet of wax paper. Form into rough log, about 3" wide and 1 1/2" high, with squared ends. Make loaf as smooth as possible. Place on cookie sheet or and freeze at least 3 hours. For more than few hours, re-wrap bar in aluminum foil. When firm, unwrap loaf and cut in 1/4-inch slices. Place slices about 1 1/2" apart on parchment paper-lined cookie sheets. Bake at 375 degrees reversing sheets top to bottom and front to back once or twice during baking. When cookies are nicely browned and spring back when gently pressed, about 10 minutes, transfer to racks to cool. Store in airtight containers.