Icebox Cookies Ii Food

ICEBOX COOKIES

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.

GRANDMA'S CHRISTMAS ICEBOX COOKIES

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.

ICEBOX PINWHEEL COOKIES

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.

BUTTERSCOTCH ICEBOX COOKIES

Steps:

• Cream butter, add sugar and cream well. Beat in eggs, then add sifted dry ingredients, vanilla and nuts.
• Shape into rolls, wrap in wax paper and freeze or put in refrigerator until firm.
• Slice and place about an inch apart on greased cookie sheet. Bake about 12 minutes at 400 degrees F (200 degrees C).
• When done, remove from pan at once with a spatula. Store in a covered container and they will remain crisp.

ICE BOX COOKIES

Steps:

• Beat butter and sugars until creamy.
• Add eggs and mix well.
• Add flour, baking soda, salt, and vanilla.
• Mix well.
• Stir in pecans.
• Shape dough into logs and wrap with plastic wrap of freezer paper.
• Chill in refrigerator (at least an hour) or freeze.
• Slice thin and bake in a 350°F pre-heated oven for 10 minutes.

ICEBOX COOKIES

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.