Best Almond Icebox Cookies Recipes
CHERRY-ALMOND ICEBOX COOKIES
This is my Grandmother's recipe, at least 50 years old, a classic cherry almond icebox cookie that I turned into a bar cookie. I also dip or drizzle white chocolate on the cooled cookies to make them a little more fancy for Christmas cookie exchanges. But it's delicious either way!
Provided by WestCoastMom
Categories Desserts Nut Dessert Recipes Almond Dessert Recipes
Time 1h5m
Yield 24
Number Of Ingredients 6
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Line bottom and sides of an 11x7-inch glass baking pan with parchment paper; leave paper hanging over pan edges so that cookies can be lifted out after baking.
- Beat butter and brown sugar together with an electric mixer until light and fluffy, about 2 minutes. Stir flour into butter mixture until crumbly; stir in almonds and cherries. Press mixture evenly into the bottom of prepared pan.
- Bake in the preheated oven until lightly golden at edges, about 20 minutes. Score with a sharp knife into bars while in the pan and still warm; allow cookies to cool about 30 minutes. Lift cookies from pan and slice to separate along scored marks.
- Melt white chocolate in a microwave-safe glass or ceramic bowl in 30-second intervals, stirring after each melting, for 1 to 3 minutes (depending on your microwave). Do not overheat or chocolate will scorch. Drizzle melted white chocolate over cookies or dip half of each cookie into melted white chocolate.
Nutrition Facts : Calories 175.2 calories, Carbohydrate 21 g, Cholesterol 20.8 mg, Fat 9.7 g, Fiber 0.5 g, Protein 1.8 g, SaturatedFat 5.4 g, Sodium 62.2 mg, Sugar 12.2 g
ALMOND ICEBOX COOKIES
With a roll of this cookie dough on hand, I can serve freshly baked cookies in a snap. -Elizabeth Montgomery, Allston, Massachusetts
Provided by Taste of Home
Categories Desserts
Time 30m
Yield 10 dozen.
Number Of Ingredients 9
Steps:
- In a large bowl, cream butter and sugars until light and fluffy. Add eggs, 1 at a time, beating well after each addition. Combine the flour, cinnamon and baking soda; gradually add to creamed mixture and mix well. Fold in chopped almonds. Shape into two 15-in. rolls; wrap each in waxed paper. Refrigerate for 2 hours or overnight. , Unwrap and cut into 1/4-in. slices. Place 2 in. apart on ungreased baking sheets; top each with a whole almond. Bake at 375° for 8-10 minutes or until edges begin to brown. Remove to wire racks to cool.
Nutrition Facts : Calories 113 calories, Fat 6g fat (3g saturated fat), Cholesterol 23mg cholesterol, Sodium 72mg sodium, Carbohydrate 14g carbohydrate (7g sugars, Fiber 1g fiber), Protein 2g protein.
RASPBERRY-ALMOND LAYERED ICEBOX COOKIES
Try one of our layered icebox cookie variations: Chocolate-Pecan and Apricot-Pistachio.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Cookie Recipes
Yield Makes about 12 dozen
Number Of Ingredients 3
Steps:
- Shape dough into 2 disks. Wrap in plastic wrap, and refrigerate until firm, about 1 hour.
- Roll out each disk to a 1/8-inch thickness on a floured piece of parchment. Cut into 2-by-9-inch strips. Spread 2 teaspoons jam onto 1 strip; sprinkle with 2 tablespoons ground nut filling. Repeat, layering 3 to 5 more strips, ending with a plain strip.
- Wrap in parchment. Refrigerate until firm, at least 2 hours. Slice dough crosswise slightly thicker than 1/8 inch. Bake at 350 degrees on parchment-lined baking sheets until firm, 12 to 14 minutes.
ALMOND ICEBOX COOKIES
Steps:
- Cream butter and sugars together in a bowl. Add almond extract and egg, mixing thoroughly. In another bowl, toss cream of tartar, salt, and nutmeg with flour. Add flour mixture to batter and beat until blended. Fold in slivered almonds. Turn dough out onto a large sheet of lightly floured waxed paper. Dust hands with flour and shape dough into a roll about 11 inches long and 1 1/2 inches in diameter. Wrap roll in waxed paper and refrigerate at least 4 to 6 hours, or until firm throughout. The dough may stay in the fridge up to 10 days; after that, it should be frozen. When ready to bake a batch, preheat oven to 400°. Cut 1/4-inch-thick slices of dough to make as many cookies as you'd like to eat. Arrange rounds with an inch of space between them on a cookie sheet lined with parchment. Bake 8 minutes or until cookies are golden brown around the edges. Transfer to wire racks to cool, and garnish with extra sugar (if using).
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What are almond icebox cookie recipes?
Almond icebox cookies are a delicious and simple type of cookie that is perfect for a quick snack or a fancy treat. Typically, they are made with almond extract, which gives them a unique flavor that is both nutty and sweet. They are also sometimes made with whole or sliced almonds, which add an extra crunch and flavor.
History of almond icebox cookies
Almond icebox cookies have been around for quite some time. They first became popular in the early 20th century when they were served as a treat during afternoon tea time. However, the true origin of the recipe is unknown. Some suggest it may have originated in Europe, as almond-based desserts are common in many countries there. Others believe it may have been popularized in the United States during the Great Depression, as it was a simple and affordable treat to make. Regardless of its origins, almond icebox cookies have remained a popular treat to this day.
Ingredients for almond icebox cookies
To make almond icebox cookies, you will need a few basic ingredients:
- Butter
- Sugar
- Egg yolk
- All-purpose flour
- Baking powder
- Salt
- Almond extract
- Optional: Sliced or whole almonds
How to make almond icebox cookies
While there are many variations of almond icebox cookie recipes out there, they all generally follow the same steps:
- Cream the butter and sugar together in a mixer until it is light and fluffy.
- Add in the egg yolk and almond extract and mix until combined.
- In a separate bowl, mix together the flour, baking powder, and salt.
- Slowly add the dry ingredients to the butter mixture, mixing until fully combined.
- If desired, fold in sliced or whole almonds.
- Form the dough into a log, wrap it in plastic wrap, and refrigerate for at least an hour.
- Slice the dough into 1/4-inch rounds and place them on a parchment-lined baking sheet.
- Bake in a preheated oven at 350°F for 8-10 minutes, or until the edges are lightly golden.
- Let cool on the pan for a few minutes before transferring them to a wire rack to cool completely.
Variations of almond icebox cookies
While traditional almond icebox cookies are delicious on their own, there are many variations and add-ins that can take them to the next level. Here are a few ideas:
- Chocolate-dipped: Melt some chocolate chips in a double boiler and dip half of each cookie in the chocolate. Let cool on parchment paper until the chocolate hardens.
- Lemon-almond: Add in the zest of one lemon for a refreshing twist on the classic.
- Cinnamon-sugar: Mix together some cinnamon and sugar and sprinkle it on top of each cookie before baking.
- Coconut-almond: Add in some shredded coconut along with the almonds for a tropical twist.
Storing almond icebox cookies
One of the great things about this type of cookie is that you can make the dough ahead of time and bake them off whenever you need them. The dough can be stored in the refrigerator for up to a week or in the freezer for up to a month. Once they are baked, store the cooled cookies in an airtight container at room temperature for up to a week.
Conclusion
Almond icebox cookies are a delicious and simple treat that anyone can make. Whether you like them plain or with some added flair, they are versatile and can be made to fit any occasion. So next time you're in the mood for a quick snack, give almond icebox cookies a try!