ICEBOX HONEY COOKIES
My Grandma Wruble always had a batch of these cookies in the cookie jar and another roll in the refrigerator ready to slice and bake. Their honey and lemon flavor is delicious! -Kristi Gleason, Flower Mound, Texas
Provided by Taste of Home
Categories Desserts
Time 35m
Yield 8 dozen.
Number Of Ingredients 10
Steps:
- In a large bowl, cream shortening and brown sugar until light and fluffy, 5-7 minutes. Add eggs, one at a time, beating well after each addition. Beat in honey and extract. Combine remaining ingredients; gradually add to creamed mixture and mix well. , Shape into two 12-in. rolls; wrap each in plastic. Refrigerate 2 hours or until firm., Preheat oven to 325°. Unwrap and cut into 1/4-in. slices. Place 1 in. apart on ungreased baking sheets. Bake until golden brown, 12-14 minutes. Remove to wire racks to cool.
Nutrition Facts : Calories 147 calories, Fat 6g fat (2g saturated fat), Cholesterol 9mg cholesterol, Sodium 125mg sodium, Carbohydrate 21g carbohydrate (12g sugars, Fiber 0 fiber), Protein 1g protein.
BASIC ICEBOX COOKIE DOUGH
This is a nice basic cookie dough that you can expand upon as you wish. Very versatile. *for variation, add chocolate chips, shredded coconut, toffee chips, whatever suits your taste buds!
Provided by SlipC
Categories Dessert
Time 22m
Yield 90 cookies
Number Of Ingredients 9
Steps:
- In large bowl, combine the first 5 ingredients and beat well.
- Stir in the next 3 ingredients, blend well.
- If using nuts, add them now.
- Divide dough into 3 equal parts and shape each part into a 1 1/2" diameter roll.
- Wrap the rolls in saran wrap and put in fridge until firm, at least 2 hours.
- At this point, you can do one of three things: Bake, freeze, or refrigerate.
- To bake: Cut dough into 1/4" slices and bake 1 inch apart on ungreased cookie sheet at 425°F for 5-7 minutes, or until golden.
- Remove immediately from sheets and cool completely.
- To refrigerate:Leave in saran wrap and use within 2 weeks.
- To freeze: Leave in saran wrap and use within 6 weeks.
Nutrition Facts : Calories 48.4, Fat 2.2, SaturatedFat 0.4, Cholesterol 4.7, Sodium 51.4, Carbohydrate 6.7, Fiber 0.1, Sugar 3.5, Protein 0.6
ICEBOX COOKIES II
An easy icebox cookie recipe of my mothers. This recipe is credited to a Mrs. E.S. Cryan of Oakland, CA.
Provided by BAKLEEMAN
Categories Desserts Cookies Refrigerator Cookie Recipes
Yield 30
Number Of Ingredients 11
Steps:
- Cream shortening with sugars. Mix in beaten eggs. Sift together flour, cream of tartar, baking soda, salt, and cinnamon; mix into creamed mixture. Stir in nuts and vanilla.
- Make rolls about 2 inches in diameter. Refrigerate overnight.
- Slice about 3/8 inch thick, and place on greased cookie sheets.
- Bake at 350 degrees F (175 degrees C) for 12 to 15 minutes.
Nutrition Facts : Calories 292.6 calories, Carbohydrate 30.8 g, Cholesterol 12.4 mg, Fat 17.9 g, Fiber 1.1 g, Protein 3 g, SaturatedFat 4 g, Sodium 202.3 mg, Sugar 14.1 g
GRANDMA'S CHRISTMAS ICEBOX COOKIES
A not-too-sweet Christmas cookie that goes great with cup of hot coffee or a glass of cold milk. One of Santa's favorites! These are great to make at the beginning of December and then simply bake in the oven when something sweet is quickly needed at the last minute during the holidays. Dough can be kept in refrigerator for a couple of weeks before baking.
Provided by laurita
Time 1h25m
Yield 24
Number Of Ingredients 10
Steps:
- Beat brown sugar, butter, and white sugar with an electric mixer in a large bowl until smooth. Beat the first egg into the butter until completely blended, then beat in the vanilla extract with the last egg.
- Mix flour, baking powder, and salt together in a bowl; stir into creamed butter mixture until dough is just mixed. Fold pecans and candied cherries into dough. Shape dough into 1 1/2-inch rolls on a piece of waxed paper. Seal waxed paper on the ends with tape; refrigerate until chilled and firm, at least 1 hour.
- Preheat oven to 375 degrees F (190 degrees C).
- Slice cookies to about 1/4-inch thickness and arrange on a baking sheet.
- Bake in the preheated oven until edges are lightly browned, about 10 minutes.
Nutrition Facts : Calories 253.6 calories, Carbohydrate 35 g, Cholesterol 35.8 mg, Fat 11.6 g, Fiber 1 g, Protein 3.2 g, SaturatedFat 5.3 g, Sodium 151.5 mg, Sugar 18 g
GRANDMA'S OATMEAL ICEBOX COOKIES
This is my grandma's oatmeal cookie recipe. Once she got a deep freeze there was always a coffee tin full of them in the freezer. Every afternoon around 3:00 or 4:00 my grandpa would come in from the fields and she'd pull a couple of them out to put on a plate for them to enjoy with their afternoon coffee. I've now passed this recipe on to my daughter who was named after her too. A definite heirloom recipe. These are a crunch cookie so full of nuts and coconut that they are like eating a bowl of granola or oatmeal in a cookie.
Provided by Mysterygirl
Categories Dessert
Time 20m
Yield 24 cookies, 12 serving(s)
Number Of Ingredients 13
Steps:
- Cream sugars and shortening together.
- Beat in eggs, lemon extract and vanilla extract.
- In a separate bowl mix remaining ingredients.
- Add dry to the wet and mix well.
- Make into loaves.
- Refrigerate to chill thoroughly.
- When ready to bake, slice and bake in a slow oven at 250-300°F - Slow baking is very important.
- Bake until all cookies are done about 10 minutes.
Nutrition Facts : Calories 547.6, Fat 29.8, SaturatedFat 9.6, Cholesterol 35.2, Sodium 315.9, Carbohydrate 64.7, Fiber 4.6, Sugar 35.8, Protein 8.4
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