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 :
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
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.
CHOCOLATE BLACK-PEPPER ICEBOX COOKIES
Icebox cookies get their name from the fact that the dough must be chilled first, before being sliced into individual cookies. These are flavored with cocoa powder and finely ground black pepper.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Cookie Recipes
Yield Makes about 4 dozen
Number Of Ingredients 11
Steps:
- In a large bowl, sift together the flour, cocoa powder, salt pepper, espresso, and cinnamon; Set the flour mixture aside.
- In the bowl of a electric mixer fitted with the paddle attachment, beat together the butter and sugar until light and fluffy. Add the egg and vanilla; beat to combine. Add the reserved flour mixture, beating on low speed, until combined.
- Have ready a large piece of parchment paper. Turn out the dough onto parchment, and roll into a 2-inch diameter log. Roll log in the parchment. Transfer log to the refrigerator, and chill dough at least 1 hour overnight.
- Heat the oven to 375 degrees. Line 2 baking sheets with parchment paper. Remove the log from refrigerator, and remove the parchment. Pour the sanding sugar onto a baking pan, and roll the log in the sugar, gently pressing down to adhere sugar to dough. Transfer the log to a cutting board, and slice it into 1/4 inch-thick rounds. Place the rounds on the prepared baking sheets, spacing 1 inch apart. Sprinkle each cookie with some freshly ground black pepper.
- Bake the cookies until there is slight resistance when you light touch them in the centers, about 12 minutes. Transfer cookies to a wire rack to cool completely. Bake remaining dough. Store cookies in airtight container up to 2 days.
CHOCOLATE COOKIE ICEBOX CAKE
Add the Chocolate Cookie Icebox Cake to your dessert repertoire. No special skills are required to make this Chocolate Cookie Icebox Cake, but you'll still be treated like a culinary genius when you serve it.
Provided by My Food and Family
Categories Home
Number Of Ingredients 5
Steps:
- WHIP the cream, confectioners' sugar, and vanilla extract by hand in a large bowl.
- LINE a loaf pan with plastic wrap, allowing 3-inches overhang on all sides. Then, swipe a thin layer of whipped cream on the bottom. Layer 8 cookies over it and then spread another layer of whipped cream over them so they are completely covered. Repeat this layering process until you are all the way up the sides of the pan. Sprinkle the top liberally with the chocolate sprinkles.
- PULL the plastic wrap over the top of the cake so that it is completely covered. Then place in the freezer for at least 6 hours, or until completely frozen through. To serve, pull the cake out by the plastic wrap and place it on a platter or cutting board. Slice and serve and eat quickly before it melts!
Nutrition Facts : Calories 0 g, Fat 0 g, SaturatedFat 0 g, TransFat 0 g, Cholesterol 0 g, Sodium 0 g, Carbohydrate 0 g, Fiber 0 g, Sugar 0 g, Protein 0 g
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.
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
BASIC ICEBOX COOKIE DOUGH
This is a nice basic cookie dough that you can expand upon as you wish. Very versatile. *for variation, add chocolate chips, shredded coconut, toffee chips, whatever suits your taste buds!
Provided by SlipC
Categories Dessert
Time 22m
Yield 90 cookies
Number Of Ingredients 9
Steps:
- In large bowl, combine the first 5 ingredients and beat well.
- Stir in the next 3 ingredients, blend well.
- If using nuts, add them now.
- Divide dough into 3 equal parts and shape each part into a 1 1/2" diameter roll.
- Wrap the rolls in saran wrap and put in fridge until firm, at least 2 hours.
- At this point, you can do one of three things: Bake, freeze, or refrigerate.
- To bake: Cut dough into 1/4" slices and bake 1 inch apart on ungreased cookie sheet at 425°F for 5-7 minutes, or until golden.
- Remove immediately from sheets and cool completely.
- To refrigerate:Leave in saran wrap and use within 2 weeks.
- To freeze: Leave in saran wrap and use within 6 weeks.
Nutrition Facts : Calories 48.4, Fat 2.2, SaturatedFat 0.4, Cholesterol 4.7, Sodium 51.4, Carbohydrate 6.7, Fiber 0.1, Sugar 3.5, Protein 0.6
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 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.
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