Best Prize Nut Cookies Ice Box Cookies Recipes

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ICEBOX COOKIES



Icebox Cookies image

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

1/2 cup butter, softened
1 cup packed brown sugar
1 large egg, beaten
1/2 teaspoon vanilla extract
2 cups all-purpose flour
1/2 teaspoon baking soda
1/2 teaspoon cream of tartar
1/2 teaspoon salt
1 cup chopped walnuts, optional

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.

GRAMMY'S ICE BOX COOKIES



Grammy's Ice Box Cookies image

Walnuts and cinnamon flavor this refrigerator cookie ready to bake when you are.

Provided by Lisawas

Categories     Desserts     Cookies     Refrigerator Cookie Recipes

Time 5h

Yield 36

Number Of Ingredients 8

5 cups all-purpose flour
1 teaspoon baking soda
1 tablespoon ground cinnamon
1 pound margarine
1 cup white sugar
1 cup light brown sugar
3 eggs
1 cup chopped nuts

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.

Nutrition Facts : Calories 226.8 calories, Carbohydrate 25.6 g, Cholesterol 15.5 mg, Fat 12.9 g, Fiber 0.8 g, Protein 3 g, SaturatedFat 2.1 g, Sodium 161.9 mg, Sugar 11.8 g

GRANDMA'S ICE BOX COOKIES



Grandma's Ice Box Cookies image

A family favorite that Grandma always includes in her cookie tins at Christmas. When melting the chocolate, adding in a few tablespoons of creamy peanut butter (or more, depending on your taste) makes the cookies easier to slice after freezing without really flavoring the chocolate. Easy to keep a frozen log in the freezer to bake in a hurry.

Provided by Jvangess

Categories     Dessert

Time 2h8m

Yield 30 40 cookies.

Number Of Ingredients 9

4 1/2 cups flour
2 teaspoons baking soda
1 teaspoon cinnamon
1 teaspoon salt
1 cup brown sugar
1 cup sugar
3 well beaten eggs
1 1/2 cups shortening
12 ounces chocolate chips

Steps:

  • Sift flour, baking soda, cinnamon and salt together and set aside.
  • Cream together shortening and sugars, add eggs.
  • Mix flour and shortening mixture together.
  • Divide dough in half, place each half on a sheet of wax paper.
  • Shape dough into logs along length of wax paper. Freeze for 30 minutes.
  • Melt chocolate chips in double boiler (Grandma uses semi-sweet or mint flavored for a surprise, leaving out the peanut butter in that case).
  • Take one dough log out at a time and roll between 2 sheets of wax paper until it reaches across the paper, a little more than a 1/4" thick.
  • Spread half of chocolate on dough. Roll up, like a jelly roll. Return to freezer. Repeat with other log.
  • Allow dough to freeze for at least 30 minutes.
  • When ready to bake, preheat oven to 350 degrees. Slice cookies to desired thickness.
  • Bake on greased cookie sheet for 8-10 minutes.

Nutrition Facts : Calories 274.3, Fat 14.3, SaturatedFat 4.8, Cholesterol 18.6, Sodium 172.3, Carbohydrate 35.5, Fiber 1.2, Sugar 20, Protein 3

TENNESSEE ICEBOX COOKIES



Tennessee Icebox Cookies image

Provided by Food Network

Categories     dessert

Time 2h20m

Yield about 80 cookies

Number Of Ingredients 9

3 cups all-purpose flour
1 teaspoon baking soda
1/4 teaspoon salt
16 tablespoons (2 sticks) unsalted butter, softened
2 1/2 cups firmly packed light brown sugar
1 tablespoon vanilla extract
2 large eggs
4 ounces (about 1 cup) coarsely chopped slivered almonds
3 or 4 cookie sheets or jelly roll pans lined with parchment or foil (you will need to cool and reuse them)

Steps:

  • In a bowl, combine the flour, baking soda, and salt; stir will to mix. In the bowl of a standing electric mixer fitted with the paddle attachment, beat the butter and brown sugar together on medium speed until well mixed, about 1 minute, then beat in the vanilla. Beat in the eggs, 1 at a time, beating smooth after each addition. Scrape the bowl and beater well and beat in the flour mixture followed immediately by the almonds.
  • Scrape the dough onto a lightly floured work surface and shape and squeeze it into two rough cylinders, each about 10 inches long and 2 inches in diameter. Roll a piece of parchment or waxed paper around each piece of dough and tighten by pressing it in with the side of a cookie sheet or a piece of stiff cardboard. Chill the dough until firm. Or, at this stage, it can be double-wrapped in plastic, frozen, and kept for up to several weeks.
  • When you are ready to bake the cookies, set the racks in the upper and lower thirds of the oven and preheat to 350 degrees. Slice the cookies 1/4-inch thick, rotating the roll of dough often as you slice so it doesn't become squashed from the weight of the knife. Arrange the cookies on the prepared pans about 1-inch apart in all directions and bake them for about 12 to 15 minutes, until they have puffed somewhat and have become dull and are firm to the touch. Slide the papers from the pans onto racks. After the cookies have cooled, store them between sheets of parchment or waxed paper in a tin or plastic container with a tight-fitting cover.

SHAPED ICEBOX COOKIES



Shaped Icebox Cookies image

Try one of our shaped icebox-cookie variations: Almond-Cherry Coins; Apricot-Pistachio Triangles; Almond and Candied Orange Zest Bars; White Chocolate, Hazelnut, and Cherry Triangles; Papaya, Macadamia, and Coconut Triangles; Cranberry-Orange Coins; Chocolate, Walnut, and Cranberry Coins; Candied-Fruit Squares; Almond and Ginger Bars.

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes     Cookie Recipes

Yield Makes about 10 dozen

Number Of Ingredients 11

1 batch Vanilla Dough, Chocolate Dough, Spice Dough, or Citrus Dough
3/4 cup each chopped toasted blanched almonds and dried cherries
3/4 cup each chopped dried apricots and pistachios
1 cup chopped toasted blanched almonds plus 1/2 cup chopped candied orange peel
1/2 cup each chopped white chocolate, toasted hazelnuts, and dried cherries
1/2 cup each chopped dried papaya, macadamia nuts, and shredded sweetened coconut
1 cup chopped dried cranberries plus 1/2 cup chopped candied orange peel
1/2 cup each chopped semisweet chocolate, toasted walnuts, and dried cranberries
3/4 cup each chopped candied citron and glaceed cherries
1 cup chopped toasted blanched almonds plus 1/2 cup chopped candied ginger
1/2 cup sanding sugar or 1 1/2 cups ground toasted walnuts

Steps:

  • Once the flour is incorporated according to dough recipe, beat in the desired mix-in. Divide dough into 2 pieces. Shape each into a 10-inch log (or a 10-inch-long triangular, rectangular, or square-shaped log). Coat each in ground nuts or sanding sugar, if using. Wrap in parchment. Refrigerate until very firm, about 2 hours.
  • Slice dough crosswise slightly thicker than 1/8 inch. Reshape if needed. Bake at 350 degrees on parchment-lined baking sheets until firm, 12 to 14 minutes.

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