CLASSIC ICEBOX BUTTER COOKIES
This classic recipe begins with our Basic Butter Cookie Dough and ends with a dusting of sugar.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Cookie Recipes
Time 3h
Yield Makes about 72
Number Of Ingredients 1
Steps:
- Divide dough in half; form into two 2-inch square logs, each approximately 5 1/2 inches long. Wrap logs in waxed paper; refrigerate until firm, at least 2 hours.
- Preheat oven to 350 degrees. Slice dough crosswise, 3/16 inch thick; carefully transfer slices to baking sheets.
- If decorating, brush with egg wash, then sprinkle with sugar or sprinkles. Bake until edges are firm (not brown), 10 to 15 minutes. Cool 1 to 2 minutes on baking sheets; cool completely on a rack.
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.
ICEBOX BUTTER COOKIES
Stack of sweet and buttery icebox cookies make dessert that's delicious and convenient.
Provided by By Betty Crocker Kitchens
Categories Dessert
Time 9h15m
Yield 96
Number Of Ingredients 8
Steps:
- In medium bowl, mix flour, baking soda and salt; set aside. In large bowl, beat butter, granulated sugar, brown sugar and vanilla with electric mixer on medium speed until fluffy. Add eggs, one at a time, beating well after each addition. On low speed, gradually beat in flour mixture just until blended.
- Shape dough into 4 (6-inch) logs. Wrap in plastic wrap; refrigerate 8 hours or up to 3 days.
- Heat oven to 350°F. Line cookie sheets with cooking parchment paper. Unwrap dough; cut into 1/4-inch slices. On cookie sheets, place slices 1 inch apart.
- Bake 8 to 12 minutes or until lightly browned. Remove from cookie sheets to cooling racks.
Nutrition Facts : Calories 50, Carbohydrate 8 g, Fat 1/2, Fiber 0 g, Protein 0 g, SaturatedFat 1 1/2 g, ServingSize 1 Serving, Sodium 35 mg
NICKEY'S ICEBOX BUTTER COOKIES
These are tasty little cookies :D Please note that the time does not include refrigeration time and may be a little off.
Provided by marisk
Categories Dessert
Time 1h20m
Yield 48-54 cookies
Number Of Ingredients 12
Steps:
- In a medium bowl, sift together flour, baking powder and cinnamon. Set aside.
- In a large bowl, cream butter and both sugars.
- Beat in egg and extracts.
- Add dry ingredients; mix well.
- Fold in nuts and shredded coconut. [Nuts - do not mince but if not chopped small enough may cause dough not to hold together completely.].
- Shape dough into four short rolls or 2 longer rolls -- about 3 inches across. Dough will be crumbly looking, not to worry, it will all come together when you form the rolls.
- Roll in colored sugar, wrap in wax paper, then chill overnight (at least 4 hours).
- Preheat oven to 350 degrees F.
- Slice dough in 1/4 inch thick pieces (thickness of slices will affect how many cookies you get.) As soon as you put the first roll in the oven, take out the next roll and slice it (gives it time to come closer to room temperature and bake faster.).
- Bake in 350 degrees F (preheated) oven for about 10-12 minutes. The first batch will take 5-10 minutes longer straight from the refrigerator.
- NOTE: If you forget to roll in sugar before freezing, it can also be done just before cutting or even after baking (sprinkle it on top of the cookies.) I've even topped these with candy sprinkles -- colorful :).
Nutrition Facts : Calories 151.3, Fat 9.3, SaturatedFat 5.4, Cholesterol 24.7, Sodium 66.9, Carbohydrate 15.4, Fiber 0.6, Sugar 4.8, Protein 1.8
BUTTERSCOTCH ICEBOX COOKIES
Great dark brown sugar icebox cookies my southern Grandma used to make.
Provided by Pam Uribarri
Categories Desserts Cookies Refrigerator Cookie Recipes
Yield 18
Number Of Ingredients 8
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.
Nutrition Facts : Calories 322.3 calories, Carbohydrate 43.4 g, Cholesterol 47.8 mg, Fat 15.4 g, Fiber 1.2 g, Protein 3.9 g, SaturatedFat 7.1 g, Sodium 222.3 mg, Sugar 24.1 g
NICKEY'S PEANUT BUTTER COOKIE
I use a small ice cream scoop to ensure uniform size and rolled them just a bit between my hands before dropping on the cookie sheet. I get 32 3-inch cookies. My cookies were larger (4-inches) and more fragile when I didn't roll them. Sorry, I forgot to take a picture before I gave them to our neighborhood's finest to thank them for all that they do...I have attached a picture of the chocolate shavings though. The cook time is 12 minutes per cookie sheet. Reeses Peanut Butter Pieces look like M&Ms with peanut butter insides (these are not peanut butter chips but you could probably use them).
Provided by marisk
Categories Drop Cookies
Time 1h1m
Yield 24-36 cookies
Number Of Ingredients 13
Steps:
- Preheat oven to 350 degrees.
- Combine flour, salt and baking soda. Set aside.
- Using a sharp knife, finely slice/sliver the chocolate bar. Set aside.
- In a separate bowl, cream together the shortening, butter, and peanut butter.
- Add sugars then eggs and vanilla.
- Add dry ingredients gradually to wet ingredients until blended.
- Fold in chocolate, Reese's Pieces, and nuts.
- Drop walnut size balls 2-inches apart on a cookie sheet. I roll mine a little between my hands. (They are more fragile when I don't).
- Bake at 350 degrees for 12 minutes.
- Let cool for 5 minutes before transferring to cooling rack.
Nutrition Facts : Calories 333, Fat 23, SaturatedFat 7.1, Cholesterol 25.7, Sodium 249.3, Carbohydrate 28.3, Fiber 2, Sugar 17.5, Protein 6.9
BUTTER PECAN ICEBOX COOKIES
My grandmother used to bake very similar cookies. As a little girl, I always loved their butterscotch flavor and was fascinated by the way Grandmother prepared these cookies (from logs that she took out of the icebox!). These are simple but delicious old-fashioned cookies. The dough logs can be stored in the freezer, then pulled out to defrost a day or two before baking time.-Lisa Varner, El Paso, Texas
Provided by Taste of Home
Categories Desserts
Time 25m
Yield about 6-1/2 dozen.
Number Of Ingredients 10
Steps:
- Cream butter, shortening and sugars until light and fluffy, 5-7 minutes. Beat in eggs and vanilla. In another bowl, whisk flour, baking soda and salt; gradually beat into creamed mixture. Stir in pecans., Divide dough in half; shape each into a 10-in.-long roll. Place wrapped rolls in airtight containers. Refrigerate 8 hours or overnight., Preheat oven to 350°. Uncover and cut dough crosswise into 1/4-in. slices. Place 2 in. apart on ungreased baking sheets. Bake until edges begin to brown, 7-9 minutes. Remove from pans to wire racks to cool.
Nutrition Facts : Calories 70 calories, Fat 4g fat (1g saturated fat), Cholesterol 8mg cholesterol, Sodium 42mg sodium, Carbohydrate 9g carbohydrate (5g sugars, Fiber 0 fiber), Protein 1g protein.
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- Beat first 4 ingredients at medium speed with an electric mixer until fluffy. Add eggs, 1 at a time, beating just until blended after each addition.
- Stir together flour and next 2 ingredients; gradually add to butter mixture, beating just until blended after each addition.
- Shape dough into 4 logs (about 2 inches in diameter); wrap each log in plastic wrap. Chill 8 hours to 3 days.
- Preheat oven to 350°. Cut each log into 1/4-inch-thick slices; place on parchment paper-lined baking sheets. Bake 8 to 12 minutes or until lightly browned. Remove from baking sheets to wire racks, and cool completely (about 20 minutes).
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