Walnut Icebox Cookies Recipes

Steps:

• Mix brown sugar, butter, flour, and crushed walnuts together like a pie crust.
• Form into two rolls. Wrap and place in freezer until firm enough (sounds like an overnight in refrigerator cookie to me).
• Cut rolls into thin slices the same width.
• Bake at 350 degrees Fahrenheit for 5 minutes.
• After cookies are cooled, roll in sugar and crushed walnuts.

Steps:

• In a large bowl, cream butter and brown sugar until light and fluffy. Beat in eggs and vanilla. Combine the flour, baking soda and salt; gradually add to creamed mixture. Stir in 1-1/4 cups walnuts. Finely chop the remaining nuts. , Shape dough into two 15-in. rolls. Roll in chopped nuts, pressing gently. Wrap each in plastic wrap. Refrigerate for 2 hours or until firm. , Unwrap dough; cut into 1/4-in. slices. Place 2 in. apart on greased baking sheets. Bake at 300° for 12 minutes or until lightly browned. Remove to wire racks.

Steps:

• 1. Pre-heat oven to 350*
• 2. Cream sugar and butter.
• 3. Add slightly beaten eggs, 1 at a time.
• 4. Add vanilla, beat well.
• 5. Combine and add dry ingredients. Mix well
• 6. Stir in black walnuts.
• 7. Roll dough into logs, wrap securely in waxed paper. Store in the refrigerator for a minimum of 2 days. Slice 1/4 inch thick, and bake on greased cookie sheet.
• 8. Bake for 10 min. at 350*

Steps:

• MAKE THE DOUGH - NIGHT BEFORE.
• Mix milk, sugar and yeast. Let stand until it rises and thickens.
• Cut butter into 2 1/4 cups flour with mixer or pastry blender.
• Make well and add egg yolks and yeast mixture.
• Mix well and knead on floured board until smooth and not sticky.
• Divide dough evenly into 6 balls. Place in floured 9 x 12 pan, cover and refrigerate overnight. They should increase slightly in size.
• MAKE THE NUT FILLING - NIGHT BEFORE.
• Beat the egg whites until stiff.
• Add the nuts, 3/4 cups sugar and lemon juice. Mix well.
• Press the nut filling into a square pan, cover and refrigerate overnight.
• GETTING READY - NEXT DAY.
• Take the dough balls out of the refrigerator at least 4 hours before you will begin rolling them out.
• Take the nut filling out just before rolling the dough out. Cut the nut filling into 48 portions (6 x 8 rows) like you are cutting up bar cookies.
• Mix together remaining 1 cup of sugar and 2 tablespoons flour.
• Preheat oven to 350°F.
• Sprinkle work surface liberally with sugar/flour mixture to prevent dough from sticking.
• Roll one dough out to 10 inch circle.
• Using pizza cutter or knife, cut each circle into 8 slices (like a pizza).
• Put one nut portion at the large end of a slice; roll from large end to point, tucking in sides, forming a crescent. Trt to keep them pinched close so the filling doesn't leak out during baking.
• Place on ungreased cookie sheet with point on bottom. You can probably fit at least 16 cookies per tray.
• Continue until all dough is rolled and filled using plenty of sugar/flour mixture to prevent sticking.
• Bake at 350 degrees for 20 minutes or until dough is golden. Remove from oven and remove cookies from tray immediately to prevent sticking. Cool on wire rack.

Steps:

• In a large mixing bowl, combine flour, both sugars, salt and baking soda.
• Add butter, egg and vanilla. Beat with an electric mixer until blended.
• Stir in walnuts.
• Roll dough into three 5-inch long rolls; wrap each in wax paper or plastic wrap. Refrigerate for 2 hours or until firm enough to slice.
• When dough has finished chilling, preheat oven to 350°F and grease a baking sheet.
• Slice dough, one roll at a time, crosswise into 1/4-inch thick slices. Place slices 1 inch apart on baking sheet.
• Bake 8 to 10 minutes or until lightly browned. Cool on wire rack.

Steps:

• 1. Form in loaf with hands on floured paper
• 2. "Refrigerate - put back in the refrig. between batches"
• 3. Cut thin and bake 400F [crossed out, 350F crossed out, 325F crossed out] "375F" 10 "to 12" minutes.
• 4. "Don't put too close together on cookie sheet. Release from cookie sheet while still hot. Remove from cookie sheet when firm."

Steps:

• Sift together first five ingredients; set aside. In a bowl, cream butter and sugars. Add eggs, vanilla and lemon extract; beat well. Add dry ingredients; mix well. Stir in nuts. , Divide dough into four parts and shape into 11x1-1/2-in. rolls. Wrap in foil and chill overnight. , Slice cookies 3/8 in. thick. Bake on greased baking sheets at 350° for about 10 minutes.