Swedish Icebox Cookies Recipes

ICEBOX COOKIES

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.

GRAMMY'S ICE BOX COOKIES

Steps:

• In a bowl, whisk the flour, baking soda, and cinnamon together until evenly blended; set aside. Beat the margarine, white sugar, and brown sugar with an electric mixer in a large bowl until smooth. Add the eggs one at a time, allowing each egg to blend into the margarine mixture before adding the next. Mix in the flour mixture until just incorporated. Fold in the chopped nuts; mixing just enough to evenly combine.
• Scrape the dough onto a sheet of waxed paper, and form into a log. Roll tightly in the waxed paper, and refrigerate until firm, about 4 hours.
• Preheat an oven to 350 degrees F (175 degrees C). Spray baking sheets with cooking spray.
• Unwrap the dough, and cut into 1/4-inch slices. Place the cookies onto baking sheets, spaced 1-inch apart. Bake in the preheated oven until the edges are golden, 8 to 10 minutes. Allow the cookies to cool on the baking sheet for 1 minute before removing to a wire rack to cool completely.

SWEDISH ICE BOX COOKIES

Steps:

• In a medium bowl, cream the butter and sugar together until light. Stir in the eggs and vanilla.
• In another medium bowl, combine the caraway seeds, flour and nuts. Add to the butter mixture and blend well.
• Form dough into a long roll and wrap with plastic wrap or waxed paper. Chill for 2 hours.
• Preheat oven to 350 degrees F (175 degrees C). Lightly grease baking sheet.
• Thinly slice the chilled dough and bake for 10 to 12 minutes.

GINGER ICEBOX COOKIES

Steps:

• Cream sugar, shortening, add eggs.
• Beat well.
• Add molasses and dry ingredients to make a stiff dough.
• Form into 3 or 4 rolls about 2 1/2 inches in diameter.
• Wrap dough in waxed paper and put in icebox to chill for atleast 2 hours.
• Slice dough into 1/8-inch slices or larger, place on greased baking sheet.
• Bake in 375°F oven for 8-10 minutes or until done.
• Remove from pans and cool on wire racks.

SWEDISH ICEBOX COOKIES

Steps:

• Sift together the flour, baking soda, salt, ginger, nutmeg, cloves, and cinnamon. Set aside.
• In large bowl of electric mixer, cream the butter. Gradually add the sugar and beat well. Add the molasses and beat, scraping the bowl with a spatula, until sooth.
• On lowest speed, gradually add the dry ingredients, continuing to use the spatula as necessary.
• Turn the dough onto a board. Knead slightly, only until smooth. Add the almonds and knead until they are evenly distributed.
• Divide dough in half and shape each half into an oblong. Place each half on a piece of wax paper about 15" long.
• Holding the paper against the dough, smooth each oblong into an even shape about 3" x 1", and about 10" long. Wrap in wax paper. Freeze the dough for 30-45 minutes, or refrigerate it overnight.
• Preheat oven to 325.
• Using a very sharp knife, slice cookies a scan 1/4" thick. Place on unbuttered cookie sheets about 1" apart. Bake 10 minutes, or until cookies become slightly colored and tops are semi-firm. Do not overbake -- these will crisp up as they cool.