Best Tennessee Icebox Cookies Recipes

TENNESSEE ICEBOX COOKIES

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.

TENNESSEE ICEBOX COOKIES

Steps:

• PLAN AHEAD: Dough requires chilling.
• Combine flour, baking soda, and salt.
• Beat butter and brown sugar together using an electric mixer until well mixed, just a minute or so.
• Add vanilla to the butter mixture and beat well.
• Add eggs to the butter mixture, one at a time, beating to combine well with each addition.
• You will porbably need to keep scraping down the sides of your bowl with a spatula.
• Add the flour mixture and beat until combined.
• Next,beat in the chopped nuts.
• Place batter onto a floured work surface and divide dough into two equal portions.
• Shape each portion into a long dough log, about 10 inches long.
• Roll up each log in parchment paper/waxed paper- you want them to look like rolls of purchased slice'n bake cookie dough.
• Set logs into a plastic zip-top type bag and chill until firm.
• (You can freeze this dough up to three weeks, if desired.).
• TO BAKE: Preheat oven to 350 degrees F.
• Line baking sheets with parchment paper or foil.
• Slice cookie logs into 1/4 inch thick rounds using a sharp knife.
• Set onto baking sheets about 1 inch apart and bake for 12-15 minutes, or until puffed slightly and firm to the touch.
• These will remain very light in color- do not try to make these turn brown or you'll have burnt cookies.
• As each batch comes out of the oven, simply slide the paper or foil off of the cookie sheet and let the cookies cool.