Best Toasted Coconut And Orange Icebox Cookies Recipes

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MAMAU'S ICEBOX COOKIES



Mamau's Icebox Cookies image

Provided by Food Network

Categories     dessert

Time 2h45m

Yield 16 to 20 dozen

Number Of Ingredients 10

1 pound (4 sticks) butter, room temperature
1 cup brown sugar
1 cup white sugar
2 eggs
2 teaspoons vanilla extract
5 cups all-purpose flour
1 teaspoon cream of tartar
1 teaspoon baking soda
1 teaspoon salt
1 cup chopped pecans or walnuts

Steps:

  • Preheat oven to 350 degrees F.
  • With an electric mixer or by hand, cream butter and sugars in a large bowl. Add eggs and vanilla. In a separate large bowl, sift together the flour, cream of tartar, baking soda and salt. Add flour mixture to egg mixture in 3 additions. Stir in nuts.
  • Divide the dough into quarters, and then roll it into 4 logs. Place dough in refrigerator to chill for 2 hours. Remove dough and cut into 1/4-inch thick slices. Place on a floured, but not greased, baking sheet and bake for about 15 minutes. Remove to a rack and cool.

ORANGE-ROSEMARY ICEBOX COOKIES



Orange-Rosemary Icebox Cookies image

Provided by Food Network Kitchen

Time 4h

Yield about 36

Number Of Ingredients 9

Grated zest of 1 orange
2/3 cup granulated sugar
1/4 cup confectioners' sugar
1 tablespoon finely chopped fresh rosemary
1/2 teaspoon kosher salt
2 sticks unsalted butter, at room temperature
1 large egg, separated, plus 1 egg yolk
2 cups all-purpose flour
2 tablespoons sanding sugar

Steps:

  • Combine the orange zest, granulated sugar, confectioners' sugar, rosemary and salt in a food processor and process, scraping the bowl occasionally, until the mixture is sandy and turns orange, about 1 minute. Add the butter and process until creamy, 1 to 2 minutes. Add the egg yolks and process, scraping the bowl occasionally, until combined, about 1 minute. Add the flour and process until smooth, about 1 minute. (The dough will be very soft.)
  • Divide the dough between 2 sheets of plastic wrap. Using the plastic to help you, shape each into a 10-inch-long log. Wrap and refrigerate until firm but not hard, 1 hour.
  • Unwrap and reshape each into a smooth, even cylinder. Wrap again tightly and refrigerate until very hard, at least 2 hours or overnight.
  • Position racks in the upper and lower thirds of the oven; preheat to 350 degrees F. Line 2 baking sheets with parchment paper. Lightly beat the egg white in a small bowl. Unwrap 1 log and brush all over with some of the egg white, then sprinkle with 1 tablespoon sanding sugar. Using a sharp knife, slice into 1/4- to 1/2-inch-thick rounds. Arrange 2 inches apart on one of the prepared pans. Repeat with the second log of dough.
  • Bake, switching the pans halfway through, until the cookies are golden around the edges, 20 to 24 minutes. Let cool 5 minutes on the pans, then transfer to racks to cool completely.

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.

ORANGE ICEBOX COOKIES



Orange Icebox Cookies image

Make and share this Orange Icebox Cookies recipe from Food.com.

Provided by grandma2969

Categories     Dessert

Time P1DT10m

Yield 3 1/2 dozen

Number Of Ingredients 12

1/2 cup butter, softened
1 cup sugar
1 large egg
1 tablespoon grated orange rind
1 3/4 cups flour
1/4 teaspoon salt
1/4 teaspoon baking soda
1/4 cup sugar
3 drops red food coloring
3 drops yellow food coloring
1/2 cup powdered sugar
2 tablespoons orange juice

Steps:

  • in large bowl, cream butter and sugar.add egg and orange rind.mix well.
  • sift together flour, salt and baking soda.
  • add to creamed mixture --
  • on a floured surface, knead dough till smooth --
  • shape into 2 rolls about 1 1/2" in diameter.and flatten tops to make an oval shape.
  • wrap in waxed paper and chill overnight.in refrigerator.
  • preheat oven to 375* --
  • grease and flour a cookie sheet.
  • add food coloring to 1/4 cup granulated sugar.
  • to make desired orange color.
  • roll dough in colored sugar and slice 1/4" thick.
  • arrange on cookie sheet and bake for 10-12 minutes.
  • to prepare ICING:.
  • mix powdered sugar and orange juice.
  • brush cookies with icing --
  • let cool.

Nutrition Facts : Calories 829.6, Fat 28.4, SaturatedFat 17.2, Cholesterol 130.2, Sodium 464.4, Carbohydrate 137.6, Fiber 1.9, Sugar 89.2, Protein 8.6

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