Brown Sugar Icebox Cookies Recipes
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.
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
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- 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.
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