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
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.
OLD FASHIONED ICE BOX COOKIE RECIPE RECIPE - (3.8/5)
Provided by HotDishHomemaker
Number Of Ingredients 13
Steps:
- 1. Cream together the Butter, Oil and Sugars in a very large bowl 2. Beat in the Eggs 3. Stir in the Baking Soda, Cinnamon, Nutmeg, Cloves and Salt 5. Add the Flour 1 Cup at a time, and stir well 6. Add the Hot Water to moisten the batter just a bit 7. Now stir in the Walnuts 8. Roll and shape dough into desired length (I usually go with 2 1/2 inches wide by 12 inch long rolls, you should get about 4 rolls) then wrap tightly in plastic wrap and refrigerate for several hours or overnight. You can keep the dough in the refrigerator for several days if you want to make the dough ahead of time. 9. When ready to bake, Preheat oven to 375 degrees, slice the dough into 1/2 inch slices, then place on an nongreased cookie sheet 10. Bake the cookies until the edges are golden brown, about 15 minutes 11. Cool on brown paper (I use a cookie cooling rack) ~makes about 80 cookies Note: any unused dough or cookie slices should be kept in the refrigerator until they go directly in the oven. The cold dough is easier to slice and helps the cookie retain it's shape. For you you youngsters out there, "Icebox" is an old term referring to an old style refrigerator of sorts. Before homes had electricity they would have an Icebox, usually made of wood that had blocks of ice in it, to keep food items cold. Once the refrigerator was developed, some people still called their refrigerator "the Ice box". So the recipe name "Old Fashioned Ice Box Cookies" refers to the fact that you refrigerate the cookie dough before baking and since this is a very old recipe, they still referred to the fridge as an Ice Box.
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.
SPICED ICEBOX BUTTER COOKIES
Steps:
- In bowl of a standing electric mixer beat together dough, honey or molasses, and spices until just combined well. Halve dough and on sheets of wax paper form each half into a 12-inch log. Chill logs, wrapped in wax paper, at least 2 hours or overnight.
- Preheat oven to 350°F.
- With a sharp knife cut logs into generous 1/8-inch slices and arrange 1/2 inch apart on baking sheets. Bake cookies in batches in middle of oven until pale golden, about 12 minutes, and cool on racks.
- Make icing:
- In a small bowl whisk together icing ingredients and transfer to a sealable plastic bag. With scissors cut an 1/8-inch opening in one corner of bag.
- Arrange cookies as close together as possible on sheets of wax paper and drizzle with icing. Let icing dry completely. Cookies may be stored between layers of wax paper in airtight containers up to 6 weeks frozen.
BROWN SUGAR ICEBOX COOKIES
My daughters and I have been "fair-ly" successful competitors at county fairs and bake-offs for more than 20 years. This is one of the those winning recipes.-Eilene Bogar, Minier, Illinois
Provided by Taste of Home
Categories Desserts
Time 25m
Yield about 3-1/2 dozen.
Number Of Ingredients 8
Steps:
- In a large bowl, cream the butter and sugar. Add the egg and vanilla; mix well. Combine the flour, baking soda and salt; gradually add to cream mixture. Fold in pecans or coconut (dough will be sticky). Shape into two rolls; wrap each in plastic wrap. Refrigerate for 4 hours or overnight. , Unwrap and cut into 1/4-in. slices. Place 2 in. apart on ungreased baking sheets. Bake at 375° for 7 to 10 minutes or until set. Remove to wire racks.
Nutrition Facts : Calories 146 calories, Fat 7g fat (3g saturated fat), Cholesterol 22mg cholesterol, Sodium 109mg sodium, Carbohydrate 19g carbohydrate (11g sugars, Fiber 1g fiber), Protein 2g protein.
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.
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ICEBOX BUTTER COOKIES RECIPE | MYRECIPES
From myrecipes.com
4.5/5 (4)Total Time 9 hrs 45 minsServings 96-120
- 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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- Cherry Icebox Cookies. I always have cookie dough in the freezer…just in case! And if you get cookie cravings a lot, too, icebox cookies are just the ticket.
- Chocolate Icebox Cookies. These chocolate icebox cookies are decadent and worth every single calorie. It starts with a simple cookie dough infused with cocoa.
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- Chocolate Chip and Oatmeal Refrigerator Cookies. Nothing beats a classic chocolate chip cookie. It’s comforting, sweet, and always a winner. But if you add some chewy oats to the dough, you’re in for a truly delightful treat!
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