TOFFEE BUTTER ICEBOX COOKIES
You're just six ingredients away from these glorious Toffee Butter Icebox Cookies! Deliciously buttery and perfectly rich, this easy cookie recipe is the perfect dessert for any day!
Provided by Trish - Mom On Timeout
Categories Dessert
Time 2h8m
Number Of Ingredients 6
Steps:
- Cream butter and sugar together.
- Add in the egg and extract and mix until well combined.
- Stir in flour, mixing until fully incorporated. If dough appears too dry, add a teaspoon of water at a time until it comes together.
- Fold in Heath toffee bits.
- Divide dough in half and pl ace on top of a sheet of plastic wrap. Form the dough into a log about 6 inches long and 1.5 inches in diameter. Wrap each log with the plastic wrap and refrigerate dough rolls for 1-2 hours or until nice and firm.
- Preheat oven to 375 degrees.
- Line baking sheet with parchment paper.
- Remove plastic wrap from rolls and cut into ¼ inch slices.
- Place slices about 2 inches apart on cookie sheet.
- Bake for 8 minutes or until lightly browned.
Nutrition Facts : Calories 76 kcal, Carbohydrate 9 g, Fat 4 g, SaturatedFat 2 g, Cholesterol 13 mg, Sodium 35 mg, Sugar 4 g, ServingSize 1 serving
TOFFEE ICEBOX COOKIES
Soft, buttery, melt-in-your mouth sugar cookies with golden edges. Filled with toffee pieces & dipped in chocolate - these toffee icebox cookies are just that incredible.
Provided by Fiona Dowling
Categories Dessert
Time 5h
Number Of Ingredients 13
Steps:
- In a large bowl beat the butter and sugars until fluffy.
- Beat in the egg and vanilla.
- With the mixer on low - beat in the flour, cornstarch, baking powder and salt - adding about 1/2 of the flour at a time.
- Beat in the 2/3 cup toffee pieces.
- Divide the dough in 2 balls.
- On a piece of wax paper, form each into a log shape about 1 inch in diameter. Then roll the log in the wax paper, twist the ends and place in the fridge. Chill in the fridge for at least 4 hours or up to 4 days, or freeze.
- If logs are frozen, thaw in the fridge overnight before baking.
- When ready to bake, preheat the oven to 350F degrees and line cookie sheets with parchment paper or silicone baking mats.
- Slice each log into discs about 1/4 to 1/3 inch (about 1/2 centimetre) in thickness.
- Place 2 inches apart on the cookie sheet and bake for 9-11 minutes, or until the tops look set.
- In a small bowl melt the chocolate and shortening in short 30 second bursts in the microwave, stirring between each.
- Dip half of each cookie in the melted chocolate and sprinkle with toffee bits.
Nutrition Facts : Calories 133 kcal, ServingSize 1 serving
TOFFEE BUTTER ICEBOX COOKIES - FREEZER/REFRIGERATOR- MAKE AHEAD
Make and share this Toffee Butter Icebox Cookies - Freezer/Refrigerator- Make Ahead recipe from Food.com.
Provided by WJKing
Categories Dessert
Time 18m
Yield 4 dozen
Number Of Ingredients 6
Steps:
- Cream butter & sugar together.
- Add in the egg & vanilla & mix until well combined.
- Stir in flour, mixing until fully incorporated. If dough is too dry, add a teaspoon of warm water at a time until proper consistency.
- Fold in Heath bits.
- Divide dough in half. Place on top of a sheet of plastic wrap or wax paper. Form into a log about 6.5" long & 1.5" in diameter. Wrap each log in plastic wrap & refrigerate 1-2 hours or until firm.
- Preheat oven to 375.
- Line baking sheet w/ parchment paper.
- Slice logs into 1/4" slices.
- Place slices 2" apart on cookie sheet.
- Bake 8 minutes or until lightly browned.
- Can be refrigerated for weeks - or frozen for several months.
Nutrition Facts : Calories 905.7, Fat 48, SaturatedFat 29.7, Cholesterol 168.5, Sodium 425.1, Carbohydrate 109.9, Fiber 2.1, Sugar 50.3, Protein 10.1
BUTTER TOFFEE COOKIES
I got this recipe from kingarthurflour.com I haven't tried them, they were a request in a post. For those of you that don't know, King Arthur Flour is MUCH more than a flour company..they are a bakers paradise. You should check them out, and request a free catalog. Bet you'll have a HUGE wishlist! (makes 2-3 inch cookies)
Provided by ciao4293
Categories Drop Cookies
Time 27m
Yield 36 cookies
Number Of Ingredients 11
Steps:
- In a large mixing bowl, cream together the butter, brown sugar, flavors, salt and baking soda.
- Add the egg and beat until fluffy.
- Add the flour and stir until well-blended.
- Stir in bits and/or chips, and the nuts, if you're using them.
- Drop the dough by generous tablespoonfuls onto ungreased or parchment-lined baking sheets (our tablespoon cookie scoop, works well here), leaving about 2 inches between cookies.
- Bake the cookies in a preheated 375°F oven for 10 to 12 minutes; 10 minutes will give you chewier cookies, 12 minutes crisper.
- Note: For chewy,"bendable" cookies, remove them from the oven while they still look"under-cooked" in the center; for crisp, crunchy cookies, bake until evenly golden brown.
- Let the cookies cool for 5 minutes on the baking sheets before transferring them to racks to cool completely.
Nutrition Facts : Calories 93.9, Fat 4, SaturatedFat 2.5, Cholesterol 16, Sodium 131.9, Carbohydrate 13.4, Fiber 0.2, Sugar 7.4, Protein 1
ROSEMARY - PARMESAN ICEBOX CRACKERS
Make and share this Rosemary - Parmesan Icebox Crackers recipe from Food.com.
Provided by evelynathens
Categories Breads
Time 35m
Yield 24 crackers (about)
Number Of Ingredients 7
Steps:
- In the bowl of a food processor, combine the flour, salt, pepper and rosemary and pulse twice to mix. Add the butter and pulse until the mixture resembles coarse meal, about 10 pulses. Add the cheese and pulse twice to combine. With the motor running, pour in the cream and continue processing until the dough forms a single mass.
- Transfer the dough to a work surface and roll into a log about 2 inches in diameter. Wrap with plastic wrap and refrigerate for at least 3 hours or up to 2 days.
- Preheat an oven to 325°F Line a baking sheet with parchment paper.
- Cut the dough into 1/8-inch-thick slices and place on the prepared baking sheet. If desired, using miniature decorative cutters, cut out the center of each slice, then place the cutouts on the baking sheet. Bake until the crackers are light golden brown, 20 to 25 minutes.
- Transfer the baking sheet to a wire rack. When the crackers are cool to the touch, transfer them to the rack. Makes about 24 crackers.
- Cheddar-Cayenne Icebox Crackers: In a food processor, pulse together 1 cup flour, 1 1/4 teaspoons salt and 1/2 teaspoons cayenne as directed above. Add 4 Tbs. (1/2 stick) unsalted butter and pulse as directed. Pulse in 1 cup shredded sharp cheddar cheese, then 1/4 cup cream. Following the instructions above, refrigerate, slice and bake the crackers.
- Black PepperLemon Icebox Crackers: In a food processor, pulse together 1 cup flour, 1 teaspoons salt, 1 1/4 teaspoons cracked pepper and zest of 2 lemons as directed above. Add 4 Tbs. (1/2 stick) unsalted butter and pulse as directed. Pulse in 1 cup shredded Asiago cheese, then 3 Tbs. cream. Following the instructions above, refrigerate, slice and bake the crackers.
- Make-Ahead Tips: Prepare the dough, shape it into logs and refrigerate for up to 2 days before baking. If desired, bake the crackers up to 2 days in advance; store in an airtight container at room temperature.
Nutrition Facts : Calories 53.8, Fat 3.8, SaturatedFat 2.4, Cholesterol 10.9, Sodium 154.8, Carbohydrate 3.2, Fiber 0.1, Protein 1.8
LEMON ICEBOX (OR FREEZER) CAKE
I seem to be on a roll finding no-cook, quick & easy, make-ahead desserts & this 1 by Helen Corbitt from her cookbook w/the catchy title of "Helen Corbitt's Cookbook" doesn't end my trend. Her only comment was "This dessert freezes beautifully & I always keep 1 on hand for emergencies." If you are after a low-cal or low-fat dessert, this is not for you. If you want something yummy & decadent, then read on. My view is it would make having surprise guests an almost worthwhile emergency. Enjoy!
Provided by twissis
Categories Dessert
Time 20m
Yield 6 serving(s)
Number Of Ingredients 6
Steps:
- Cream butter & sugar together.
- Add egg yolks, grated lemon peel, grated orange peel + the strained juices & mix well.
- Beat the egg whites till stiff & fold them into the butter mixture.
- Line the bottom of a 1-qt mold or cake tin w/ladyfingers (or pound cake fingers) & cover them w/a layer of the butter mixture.
- Repeat for as many layers as you can, ending w/ladyfingers or pound cake on top.
- Refrigerate overnite or freeze for at least 2 hours & then unmold to serve.
- Idea Option: Sub lime for the lemon? Yum!
Nutrition Facts : Calories 554.6, Fat 35.6, SaturatedFat 21.1, Cholesterol 235.1, Sodium 346.6, Carbohydrate 54.7, Fiber 1.3, Sugar 43.7, Protein 6.8
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