PECAN ICEBOX COOKIES
My best friend's grandmother frequently makes these old-fashioned cookies and was kind enough to pass the treasured family recipe on to me.
Provided by Taste of Home
Categories Desserts
Time 25m
Yield about 9 dozen.
Number Of Ingredients 10
Steps:
- In a large bowl, cream butter and sugars until light and fluffy. Add the eggs, one at time, beating well after each addition. Combine the flour, baking powder, baking soda, cinnamon and salt; gradually add to the creamed mixture and mix well. Stir in pecans. Shape into four 6-1/2-in. rolls; wrap each in plastic wrap. Refrigerate overnight. , Unwrap and cut into 1/8-in. slices. Place 1 in. apart on ungreased baking sheets. Bake at 375° for 7-10 minutes or until lightly browned. Remove to wire racks to cool.
Nutrition Facts : Calories 113 calories, Fat 5g fat (2g saturated fat), Cholesterol 21mg cholesterol, Sodium 100mg sodium, Carbohydrate 15g carbohydrate (8g sugars, Fiber 0 fiber), Protein 2g protein.
LEMON REFRIGERATOR COOKIES WITH PECANS
These cookies are melt in your mouth good ! They are easy to pull together in a pinch and pecans add the perfect crunch.
Provided by Angela Gray
Categories Cookies
Time 35m
Number Of Ingredients 6
Steps:
- 1. Preheat oven to 375 degrees
- 2. Combine flour and cornstarch in a small bowl, set aside.
- 3. In a mixer bowl combine softened butter and powdered sugar. Mix until light and fluffy.
- 4. Beat in lemon zest. Then slowly add flour and cornstarch mixture, mix well.
- 5. Cover bowl with wrap and refrigerate the dough about an hour or until easy to handle.
- 6. Shape the dough into logs about 2 inches in diameter, depending on the size you like and the occasion.
- 7. Roll the log into the finely chopped pecans, pressing gently as you roll.
- 8. Wrap in cellophane and refrigerate 2-3 hours more or until firm.
- 9. Unwrap dough and slice into 1/4 inch slices. Place on ungreased cookie sheets.
- 10. Bake at 375 degrees for 10 min. on an ungreased cookie sheet or until edges are lightly brown.
- 11. Cool 1 minute before moving to cookie platter.
LEMON REFRIGERATOR COOKIES
Make and share this Lemon Refrigerator Cookies recipe from Food.com.
Provided by Aroostook
Categories Dessert
Time 3h15m
Yield 48 serving(s)
Number Of Ingredients 9
Steps:
- Whip butter in large bowl until smooth.
- Add sugar and mix well.
- Add egg, lemon juice and zest; beat well.
- Combine and sift dry ingredients and gradually add into butter mixture.
- Mix well after each addition.
- Shape dough into 2 logs, (1 and 1/2" x 6").
- Wrap each in plastic wrap.
- Chill for 2-3 hours (or up to a week.) Preheat oven to 350°F.
- Cut logs into 1/4-inch-thick slices.
- Place on greased cookie sheets.
- Bake about 15 minutes or until edges are light brown.
- Transfer to wire rack to cool.
Nutrition Facts : Calories 53.7, Fat 2.1, SaturatedFat 1.3, Cholesterol 9, Sodium 32.1, Carbohydrate 8.2, Fiber 0.1, Sugar 4.2, Protein 0.7
LEMON LEMONY PECAN COOKIES
Superb! Rolled cookie-dough which can be kept in the freezer ready for a quick treat for guests. Lemon flavor galore! Real lemony! Crispy and nutty...just what we dream about!
Provided by Seasoned Cook
Categories Dessert
Time 27m
Yield 36 serving(s)
Number Of Ingredients 10
Steps:
- Combine butter and sugar until fluffy. Add beaten egg, lemon juice, lemon rind and lemon extract; mix well.
- Combine flour, baking powder and salt; add to creamed mixture, beating until just blended. Stir in pecans.
- Shape dough into a long roll, 2 inches in diameter; wrap in waxed paper and chill 2 to 3 hours or until firm. (may be frozen for later use).
- Unwrap roll and cut into 1/4 inch slices. Place on a lightly greased cookie sheet. Bake in a 350 degree oven for 10 to 12 minutes. Do not overbake.
Nutrition Facts : Calories 92.9, Fat 4.9, SaturatedFat 1.9, Cholesterol 12.7, Sodium 46.5, Carbohydrate 11.4, Fiber 0.5, Sugar 5.7, Protein 1.2
CHERRY-PECAN ICEBOX COOKIES
During the holiday season, I keep a roll of dough for these crisp cookies in the freezer. It's nice to offer unexpected company a home-baked treat. -Betye Dalton, Tupelo, Oklahoma
Provided by Taste of Home
Categories Desserts
Time 30m
Yield 13 dozen.
Number Of Ingredients 8
Steps:
- In a large bowl, cream butter and sugar until light and fluffy. Beat in egg. Combine the flour, baking soda and salt; gradually add to creamed mixture and mix well. Stir in pecans and candied cherries. , Shape into four 8-in. rolls; wrap in plastic. Refrigerate for at least 4 hours or until firm., Unwrap and cut into 1/8- to 1/4-in. slices. Place 2 in. apart on ungreased baking sheets. Bake at 350° for 7-8 minutes or until lightly browned and edges are set. Cool for 1-2 minutes before removing to wire racks.
Nutrition Facts : Calories 64 calories, Fat 4g fat (2g saturated fat), Cholesterol 9mg cholesterol, Sodium 54mg sodium, Carbohydrate 8g carbohydrate (4g sugars, Fiber 0 fiber), Protein 1g protein.
BROWN SUGAR PECAN REFRIGERATOR COOKIES
These soft cookies were a favorite of my mom's when we were growing up. If she could keep everyone out of the dough the cookies disappeared quickly.
Provided by donna
Categories Desserts Nut Dessert Recipes Pecan Dessert Recipes
Time 1h30m
Yield 36
Number Of Ingredients 8
Steps:
- Beat the brown sugar and butter with an electric mixer in a large bowl until smooth. Beat in the egg and vanilla extract until completely incorporated. Mix the flour, baking powder, and salt together in a separate bowl, then stir the flour mixture into the butter mixture until just incorporated. Fold in the pecans mixing just enough to evenly combine.
- Roll the dough into a log, and wrap in wax paper. Chill the dough in the refrigerator for at least one hour.
- Preheat an oven to 350 degrees F (175 degrees C). Slice the dough and arrange the cookies on a baking sheet.
- Bake in the preheated oven until the edges are golden, about 12 minutes. Allow the cookies to cool on the baking sheet for 1 minute before removing to a wire rack to cool completely.
Nutrition Facts : Calories 94.5 calories, Carbohydrate 11.8 g, Cholesterol 11.9 mg, Fat 4.9 g, Fiber 0.5 g, Protein 1.2 g, SaturatedFat 1.9 g, Sodium 49.1 mg, Sugar 6.1 g
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