BROWN SUGAR REFRIGERATOR COOKIES
These cookies double as great make-ahead treats. Freeze the cookie dough for up to two months, slice and bake whenever you're ready!
Provided by By Betty Crocker Kitchens
Categories Dessert
Time 2h55m
Yield 72
Number Of Ingredients 9
Steps:
- In large bowl, beat brown sugar, butter, vanilla and egg with electric mixer on medium speed, or mix with spoon. Stir in remaining ingredients except nuts. Stir in nuts.
- On plastic wrap, shape dough into 10x3-inch rectangle. Wrap and refrigerate about 2 hours or until firm, but no longer than 24 hours.
- Heat oven to 375°F. Cut rectangle into 1/8-inch slices. On ungreased cookie sheets, place slices 2 inches apart.
- Bake 6 to 8 minutes or until light brown. Cool 1 to 2 minutes; remove from cookie sheets to cooling racks.
Nutrition Facts : Fat 1/2, ServingSize 1 Cookie, TransFat 0 g
BROWN SUGAR ICEBOX COOKIES
These cookies have the most wonderful flavor. Not to sweat. They are great with coffee or ice cream.
Provided by Recipe Baroness
Categories Dessert
Time 27m
Yield 24-36 cookies
Number Of Ingredients 9
Steps:
- Sift dry ingredients together.
- Cream butter and sugar together; add eggs and vanilla.
- Add the dry ingredients and finally the nuts together.
- Using sheets of wax paper drop about a cup and 1/2 of the cookie mixture onto the paper and roll into logs, sealing the cookie dough inside the wax paper.
- Place in Refrigerator for at least 2 hours.
- Unwrap the wax paper and slice about 1/4 inch thick slices and place on cookie sheet.
- Bake in a preheated 375F oven for 10-12 minutes.
- Store in any cookie jar.
Nutrition Facts : Calories 253.6, Fat 11.2, SaturatedFat 5.4, Cholesterol 38, Sodium 207, Carbohydrate 35.3, Fiber 1.1, Sugar 18, Protein 3.7
TENNESSEE ICEBOX COOKIES
Provided by Food Network
Categories dessert
Time 2h20m
Yield about 80 cookies
Number Of Ingredients 9
Steps:
- In a bowl, combine the flour, baking soda, and salt; stir will to mix. In the bowl of a standing electric mixer fitted with the paddle attachment, beat the butter and brown sugar together on medium speed until well mixed, about 1 minute, then beat in the vanilla. Beat in the eggs, 1 at a time, beating smooth after each addition. Scrape the bowl and beater well and beat in the flour mixture followed immediately by the almonds.
- Scrape the dough onto a lightly floured work surface and shape and squeeze it into two rough cylinders, each about 10 inches long and 2 inches in diameter. Roll a piece of parchment or waxed paper around each piece of dough and tighten by pressing it in with the side of a cookie sheet or a piece of stiff cardboard. Chill the dough until firm. Or, at this stage, it can be double-wrapped in plastic, frozen, and kept for up to several weeks.
- When you are ready to bake the cookies, set the racks in the upper and lower thirds of the oven and preheat to 350 degrees. Slice the cookies 1/4-inch thick, rotating the roll of dough often as you slice so it doesn't become squashed from the weight of the knife. Arrange the cookies on the prepared pans about 1-inch apart in all directions and bake them for about 12 to 15 minutes, until they have puffed somewhat and have become dull and are firm to the touch. Slide the papers from the pans onto racks. After the cookies have cooled, store them between sheets of parchment or waxed paper in a tin or plastic container with a tight-fitting cover.
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
ICEBOX SUGAR COOKIES
Louise Worsham of Kalamazoo, Michigan has been making light, buttery and easily portable Icebox Sugar Cookies since she was a girl.
Provided by Taste of Home
Categories Desserts
Time 30m
Yield about 8 dozen.
Number Of Ingredients 7
Steps:
- In a bowl, cream butter and sugar. Beat in eggs and vanilla. Combine flour, baking soda and salt; gradually add to creamed mixture. On a lightly floured surface, shape dough into three 10-in. long rolls. Tightly wrap each roll in waxed paper. Chill for 1 hour or until firm., Cut into 3/8-in. slices; place on greased baking sheets. Sprinkle with sugar. Bake at 375° for 8-10 minutes or until lightly browned. Cool on wire racks.
Nutrition Facts : Calories 102 calories, Fat 4g fat (2g saturated fat), Cholesterol 19mg cholesterol, Sodium 92mg sodium, Carbohydrate 15g carbohydrate (8g sugars, Fiber 0 fiber), Protein 1g protein.
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BROWN SUGAR ICEBOX COOKIES - BETTER HOMES & GARDENS
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4.3/5 (12)Total Time 4 hrs 40 minsCholesterol 7mg 2%Calories 65 per serving
- In a large mixing bowl beat the 1/2 cup shortening and the butter with an electric mixer on medium to high speed for 30 seconds. Add the brown sugar, baking soda, and salt. Beat until combined, scraping sides of bowl occasionally. Beat in egg and vanilla until combined. Beat in as much of the flour as you can with the mixer. Using a wooden spoon, stir in any remaining flour and the 3/4 cup ground nuts. Divide dough in half.
- On waxed paper, shape each portion of dough into a 10-inch-long log. Lift and smooth the waxed paper to help shape the logs. If desired, roll logs in the 2/3 cup finely chopped nuts. Wrap each log in plastic wrap. Chill about 4 hours or until firm enough to slice.
- Preheat oven to 375°F. Cut logs into 1/4-inch-thick slices. Place slices 1 inch apart on an ungreased cookie sheet. Bake for 10 to 12 minutes or until edges are firm. Transfer to a wire rack set over waxed paper and let cool.
- If desired, in a small saucepan combine chocolate pieces and the 1 tablespoon shortening. Heat and stir over low heat until smooth. Cool slightly. Transfer chocolate mixture to a small resealable plastic bag; seal bag. Snip off a tiny piece of one corner of the bag. Drizzle melted chocolate over cookies. Let stand until set.
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