Best Walnut Icebox Cookies Recipes

WALNUT ICEBOX COOKIES

Steps:

• 1. Form in loaf with hands on floured paper
• 2. "Refrigerate - put back in the refrig. between batches"
• 3. Cut thin and bake 400F [crossed out, 350F crossed out, 325F crossed out] "375F" 10 "to 12" minutes.
• 4. "Don't put too close together on cookie sheet. Release from cookie sheet while still hot. Remove from cookie sheet when firm."

CHERRY WALNUT ICEBOX COOKIES

Steps:

• Sift together flour, baking soda, salt and cream of tartar. In a large mixing bowl, combine flour mixture with sugar. Cut the butter into chunks and add to flour mixture. Using a pastry blender, or two forks, work the butter into flour mixture until the texture resembles that of course oatmeal. Add the beaten egg. Mix in the liqueur and vanilla. Stir in the chopped cherries and walnuts. Knead until smooth. If the dough is too sticky, add more flour, a little at a time, until it is easier to work. Divide dough into two equal parts. Shape into rolls about 2" in diameter. Wrap each roll in waxed paper. Chill overnight in the refrigerator. Do not freeze. The next day, preheat oven to 400º. Lightly grease two large baking sheets with butter or vegetable shortening. Using a sharp knife, cut the dough rolls into 1/4" slices. Arrange dough slices 1" apart on the baking sheets. Bake for 10-12 minutes, or until cookies have browned around the edges. After the cookies have cooled for 2-3 minutes, transfer to wire racks to cool completely.

CHERRY WALNUT ICEBOX COOKIES 2

Steps:

• In a medium bowl, beat together the butter and shortening. Add the sugar; cream well. Mix in the egg and vanilla. Sift together the flour, baking powder, and salt; stir into the creamed mixture. Pat the cherries between paper towels to remove excess moisture. Stir cherries and pecans into the dough. Cover and chill for 2 hours. Shape the cold dough into 2 logs. Roll them in the colored sugar, wrap in wax paper and chill again until firm (about 1 hour). Preheat oven to 400 degrees F (200 degrees C). Lightly grease cookie sheets. Unwrap dough and slice into 1/4 inch slices. Place on the prepared cookie sheets, and bake for 8 to 10 minutes in the preheated oven. Allow cookies to cool 1 minute before removing from cookie sheets to cool on wire racks

CRUSHED WALNUT ICEBOX COOKIES

Steps:

• Mix brown sugar, butter, flour, and crushed walnuts together like a pie crust.
• Form into two rolls. Wrap and place in freezer until firm enough (sounds like an overnight in refrigerator cookie to me).
• Cut rolls into thin slices the same width.
• Bake at 350 degrees Fahrenheit for 5 minutes.
• After cookies are cooled, roll in sugar and crushed walnuts.

HEIRLOOM WALNUT ICEBOX COOKIES

Steps:

• Sift together flour, salt, baking soda, cinnamon, ginger, nutmeg, cloves and allspice; set aside. Beat butter until soft. Add both sugars and beat until thoroughly mixed. Beat in egg and milk. Add sifted dry ingredients and beat on low speed until incorporated. Carefully stir in nuts. Spoon out dough to make thick strip about 12" long in middle of 20" sheet of wax paper. Form into rough log, about 3" wide and 1 1/2" high, with squared ends. Make loaf as smooth as possible. Place on cookie sheet or and freeze at least 3 hours. For more than few hours, re-wrap bar in aluminum foil. When firm, unwrap loaf and cut in 1/4-inch slices. Place slices about 1 1/2" apart on parchment paper-lined cookie sheets. Bake at 375 degrees reversing sheets top to bottom and front to back once or twice during baking. When cookies are nicely browned and spring back when gently pressed, about 10 minutes, transfer to racks to cool. Store in airtight containers.