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Icebox Cookies

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1 Icebox Cookies on Tue Nov 11, 2014 5:59 pm


When I was a child my grandmother made icebox cookies all the time. Same with bar cookies. Somehow the formed roll of dough wrapped in waxed paper on the icebox shelf fell out of fashion. Well, I'm here to tell you ~ Icebox Cookies are still a treat to have!

Old-Fashioned Ice Box Cookies Recipe
• 2 cups all-purpose flour
• 1/2 teaspoon baking powder
• 1/2 teaspoon salt
• 1 cup (2 sticks) unsalted butter, softened
• 3/4 cup granulated sugar
• 1 large egg
• 2 teaspoons vanilla extract
• Colored sugar, sprinkles, or jimmies if desired

1. In a medium-size mixing bowl whisk together the flour, baking powder, and salt until well blended.
2. In a large mixing bowl beat together the butter and sugar with an electric mixer on medium high speed until light and fluffy, about 3 to 4 minutes. Stop the mixer and scrape down the sides of the bowl with a rubber spatula if necessary to make sure everything is well blended.
3. Add the egg and vanilla and beat until blended and creamy.
4. Add the flour mixture and blend with the mixer on low speed, or with a wooden spoon until just combined.
5. Divide the dough into two equal halves and roll each piece into a log about 10 inches long and 1 1/2 inches in diameter.
6. Wrap each log separately in plastic and chill in the refrigerator for at least 2 hours or up to 24 hours. (The wrapped logs of dough can also be placed in a freezer safe bag and placed in the freezer for up to a month. Slice and bake them directly from the freezer.)
7. When you are ready to bake your cookies, position one oven rack in the middle of your oven and preheat the oven to 350F degrees. Line cookie sheets with parchment paper and set aside. Alternatively set aside ungreased cookie sheets.
8. Using a sharp knife, slice log into 1/3-inch thick slices, rotating the log as you cut so it maintains it's round shape and doesn't flatten out on one side.
9. Transfer slices of cookie dough to cookie sheets, at least 2 inches apart.
10. Bake, one cookie sheet at a time, 13 to 15 (a minute or two longer for frozen dough) minutes, until they are pale golden around the edges but still soft on top.
11. Remove from the oven and let cool on the cookie sheet for 4 to 5 minutes before transferring the cookies with a thin metal spatula to a wire rack to cool completely.
12. Store in an airtight container or freeze.
This recipe yields about 5 dozen Old-Fashioned Ice Box Cookies.

2 Re: Icebox Cookies on Tue Nov 11, 2014 8:17 pm


I love them. I make them for kids sometimes. They love sprinkles.

3 Re: Icebox Cookies on Tue Nov 11, 2014 8:33 pm


I thought the sprinkles would be a nice touch ~ something Grandma didn't do.

But there is a trick to getting the sprinkles on the cookie log. I formed the (very) soft dough into two logs on plastic wrap and chilled them down. Then, when cool and easier to work with, I corrected the shape and poured the sprinkles along the cookie dough log and rolled to get the sprinkles to stick evenly around the dough. If you attempt to add sprinkles when the dough is soft you will end up with a gigantic mess.

I think the second dough log I have in the refrigerator will just get sliced and then topped with some sanding sugar for sparkle and crunch.

4 Re: Icebox Cookies on Wed Nov 12, 2014 2:54 pm


rolling those logs in sprinkles was a neat touch.

5 Re: Icebox Cookies on Wed Nov 12, 2014 5:23 pm


Yeah, I thought it made 'em look 'store bought' ~ Hahahahaha!

6 Re: Icebox Cookies on Wed Nov 12, 2014 5:50 pm


How cute..This did not show up for me till just now????

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