Best Ice Box Cookies Recipes

AUNT BETTY JEAN'S BLACKWALNUT ICE BOX COOKIES

Steps:

• 1. Pre-heat oven to 350*
• 2. Cream sugar and butter.
• 3. Add slightly beaten eggs, 1 at a time.
• 4. Add vanilla, beat well.
• 5. Combine and add dry ingredients. Mix well
• 6. Stir in black walnuts.
• 7. Roll dough into logs, wrap securely in waxed paper. Store in the refrigerator for a minimum of 2 days. Slice 1/4 inch thick, and bake on greased cookie sheet.
• 8. Bake for 10 min. at 350*

GREAT GREAT AUNT JESSIE'S 1940'S ICE BOX COOKIES

Steps:

• Work 1/2 cup butter till creamy, 1 cup brown sugar- cream 1 cup or scant cup granulated sugar.
• Mix well and add 1/2 teaspoon vanilla.
• Sift 2 cups flour, 1/2 teaspoon soda and 1/2 teaspoon cream of tarter.
• Add to first mixture.
• Then add 1/2 cup broken nut meats.
• Pack in bowl and put in refridgerator to cool slightly- then make out in rolls.
• When very cold, slice and bake in temperature of 400*.
• 8 minutes.
• Aunt Jessie then scribbled"probably 15" to which I have no clue what that is referencing.

ICE BOX PEANUT BUTTER SHORTBREAD COOKIES

Steps:

• 1. Cream butter and sugar thoroughly. Add peanut butter mixing well. Add vanilla and eggs: beat well. Sift flour, soda and salt together. Stir into mixture. Shape dough into rectangular roll, wrap in plastic wrap or waxed paper, chill until firm (or freeze), slice and bake in preheated 350 degrees oven for 8-10 minutes, ungreased cookie sheet: Until lightly golden brown.
• 2. This dough freezes well, may be sliced and baked frozen - may require slightly more baking time. (Keep frozen rolls of this dough on hand for fresh baked peanut butter cookies when wanted.)
• 3. Can be made large (rounded tablespoons of stiff chilled dough) do not grease the pan. Do the classic criss-cross with a fork that has been dipped in sugar. Bake them for only 8 minutes and they come out well and make 4 dozen cookies.
• 4. Allow cookies to cool on cookie sheets before removing to a wire rack. Over baked they become sandy dry crisps. Cooked to perfection they have a slight chewiness melt in your mouth treat.

EASY ICE BOX STRIPED COOKIES

Steps:

• In large bowl, beat sugar, butter, vanilla and eggs with electric mixer on medium speed, or mix with spoon. Stir in flour, salt and baking soda. Divide dough in half. Stir 1/2 teaspoon food color into 1 half, or stir 1/2 teaspoon of different food colors into each half. Cover both halves and refrigerate 1 hour.
• On very lightly floured surface, shape each halfof dough into 2 strips, each about 9x2 1/2 inches. Layer strips, alternating colors; press together. Wrap and refrigerate about 2 hours or until firm.
• Heat oven to 400°F. Cut dough into 1/8-inch slices. On ungreased cookie sheet, place slices about 1 inch apart. Bake 8 to 10 minutes or just until edges are golden brown. Immediately remove from cookie sheet to coolingrack; cool.

GRANDMA'S ICE BOX COOKIES

Steps:

• Sift flour, baking soda, cinnamon and salt together and set aside.
• Cream together shortening and sugars, add eggs.
• Mix flour and shortening mixture together.
• Divide dough in half, place each half on a sheet of wax paper.
• Shape dough into logs along length of wax paper. Freeze for 30 minutes.
• Melt chocolate chips in double boiler (Grandma uses semi-sweet or mint flavored for a surprise, leaving out the peanut butter in that case).
• Take one dough log out at a time and roll between 2 sheets of wax paper until it reaches across the paper, a little more than a 1/4" thick.
• Spread half of chocolate on dough. Roll up, like a jelly roll. Return to freezer. Repeat with other log.
• Allow dough to freeze for at least 30 minutes.
• When ready to bake, preheat oven to 350 degrees. Slice cookies to desired thickness.
• Bake on greased cookie sheet for 8-10 minutes.

ROSEMARY BLUE CHEESE ICE BOX COOKIES

Steps:

• Whisk together flour, cornstarch and salt in a bowl; set aside. Cream together Blue cheese and butter with an electric mixer. Add sugar and beat until light and fluffy. Slowly add flour mixture to butter and cheese mixture; beat to combine. Add cranberries and mix on low just until evenly dispersed.
• Divide the dough into two pieces and use parchment paper or plastic wrap to form the dough into two 1 1/2-inch diameter round or square logs. Set out two fresh pieces of plastic wrap and sprinkle the chopped nuts evenly over both. Roll the logs of dough in nuts until covered. Tightly wrap and seal the logs; refrigerate until firm (at least 2 hours). Preheat oven to 325°F Working with one log at a time, unwrap and slice logs into 1/4-inch discs. Place 1 inch apart on parchment-lined baking sheets. Gently press about 3 small rosemary leaves onto the center of each cookie in a fan-like shape. Sprinkle each cookie with sanding sugar.
• Bake on a middle rack until bottoms begin to brown and tops just begin to turn from pale to golden; 12 to 18 minutes. Cool on sheets 1 to 2 minutes before removing cookies to a cooling rack to cool completely. Store cookies in an airtight container for up to 1 week.

DUTCH ICE BOX COOKIES

Steps:

• Cream the butter with the sugar. Stir in the sour cream, flour, cinnamon, nutmeg, cloves, salt and chopped nuts. Mix well and form into logs. Wrap logs with plastic wrap and refrigerate for several hours or overnight.
• Preheat oven to 375 degrees F (190 degrees C).
• Slice cookies into 1/4 inch rounds and bake at 375 degrees F (190 degrees C) for 10 minutes.

BLACK WALNUT ICE BOX COOKIES

Steps:

• Cream butter and brown sugar. Beat in eggs and vanilla. Combine flour, baking soda & salt, gradually add to creamed mixture. Stir in 1-1/4 cups walnuts. Finely chop remaining nuts. Shape dough into two 15" logs. Roll in remaining 3/4 cup nuts, pressing gently. Wrap in plastic wrap, chill 2 hours or until firm. Cut in 1/4" slices. Bake @ 300 degrees for 12 min. Cool *An easy recipe because you can keep it in the refrigerator (or freezer) and bake as needed. This came from A Taste of Home Magazine.

ICE BOX PEANUT BUTTER SHORTBREAD COOKIES

Steps:

• Cream butter and sugar thoroughly. Add peanut butter mixing well. Add vanilla and eggs: beat well. Sift flour, soda and salt together. Stir into mixture. Shape dough into rectangular roll, wrap in plastic wrap or waxed paper, chill until firm (or freeze), slice and bake in preheated 400 degrees oven for 10 minutes, ungreased cookie sheet.
• This dough freezes well, may be sliced and baked frozen but may require slightly more baking time.
• Can be made large (rounded tablespoons of dough) do not grease the pan. Do the classic criss-cross with a fork that has been dipped in sugar. Bake them for only 9 minutes and they come out well and make 4 dozen cookies.

ORANGE, ALMOND AND LAVENDER ICE-BOX COOKIES

Steps:

• In the bowl of an electric mixer combine the butter, sugar, almond extract, orange zest and lavender buds. Cream together allowing the sugar to slightly pulverise the orange zest and lavender to extract as much natural oil as possible. Add the egg and whip to incorporate some air. Add the flour and salt all at once and continue mixing until the dough just comes together. Turn onto a clean counter top and using your hands bring together any remaining bits of flour. Divide the mixture into 4 balls. Again,using your hands, shape each ball into a log. Pour a little of the course sugar on a plate. Roll the log in the course sugar. Wrap each log in plastic wrap and refrigerate until firm, about 2 hours. The biscuits can be made up to this point up to one month in advanace. Continue with the remaining balls of dough. When ready to cook, slice the logs into 1/4-inch thick slices. Arrange on a baking sheet and cook in a preheated oven (375 degrees Farenheit) for 9-11 minutes or until nicely browned around the edges. Allow to cool on the tray for a minute before removing. Serve with a strong espresso or a small glass of Vin Santo.

SWEDISH ICE BOX COOKIES

Steps:

• In a medium bowl, cream the butter and sugar together until light. Stir in the eggs and vanilla.
• In another medium bowl, combine the caraway seeds, flour and nuts. Add to the butter mixture and blend well.
• Form dough into a long roll and wrap with plastic wrap or waxed paper. Chill for 2 hours.
• Preheat oven to 350 degrees F (175 degrees C). Lightly grease baking sheet.
• Thinly slice the chilled dough and bake for 10 to 12 minutes.

GRAMMY'S ICE BOX COOKIES

Steps:

• In a bowl, whisk the flour, baking soda, and cinnamon together until evenly blended; set aside. Beat the margarine, white sugar, and brown sugar with an electric mixer in a large bowl until smooth. Add the eggs one at a time, allowing each egg to blend into the margarine mixture before adding the next. Mix in the flour mixture until just incorporated. Fold in the chopped nuts; mixing just enough to evenly combine.
• Scrape the dough onto a sheet of waxed paper, and form into a log. Roll tightly in the waxed paper, and refrigerate until firm, about 4 hours.
• Preheat an oven to 350 degrees F (175 degrees C). Spray baking sheets with cooking spray.
• Unwrap the dough, and cut into 1/4-inch slices. Place the cookies onto baking sheets, spaced 1-inch apart. Bake in the preheated oven until the edges are golden, 8 to 10 minutes. Allow the cookies to cool on the baking sheet for 1 minute before removing to a wire rack to cool completely.

PRIZE NUT COOKIES (ICE BOX COOKIES)

Steps:

• Cream shortening and sugars.
• Add eggs and beat well.
• Add flour, salt, cinnamon and nuts; mix well.
• Make two rolls (I use wax paper to make the rolls) and refrigerate over night.
• Cut thin and bake in 350 degree oven until lightly browned.

AUNT STELLA'S ICE BOX COOKIES

Steps:

• Beat fat and sugars until creamy; add eggs and vanilla, and beat until well mixed.
• Add remaining ingredients and mix well.
• Divide dough into two long rolls, and place in a narrow pan in the freezer to chill overnight.
• Pre-heat oven to 375°F.
• Slice very thin and bake on an ungreased cookie sheet at 375°F for 8-10 minutes.
• Remove from pan to cool.

ROSEMARY BLUE CHEESE ICE BOX COOKIES

Steps:

• # Whisk together flour, cornstarch & salt in a bowl; set aside. Cream together Blue cheese & butter with an electric mixer. Add sugar & beat until light & fluffy. Slowly add flour mixture to butter & cheese mixture; beat to combine. Add cranberries & mix on low just until evenly dispersed. # 2 Divide the dough into two pieces & use parchment paper or plastic wrap to form dough into two 1 1/2-inch diameter round or square logs. Set out two fresh pieces of plastic wrap & sprinkle the chopped nuts evenly over both. Roll the logs of dough in nuts until covered. Tightly wrap & seal the logs; refrigerate until firm (at least 2 hrs). Preheat oven to 325°F Working with one log at a time, unwrap & slice logs into 1/4-inch discs. Place 1 inch apart on parchment-lined baking sheets. Gently press 3 small rosemary leaves onto the center of each cookie in a fan-like shape. Sprinkle each cookie with sanding sugar. # 3 Bake on middle rack until bottoms begin to brown & tops begin to turn from pale to golden; 12-18 minutes. Cool on sheets 1-2 min before removing cookies to a cooling rack to cool completely. Store cookies in an airtight container up to 1 wk.

ORANGE ICE BOX COOKIES

Steps:

• Mix in order. Makes 2 rolls. Place in refrigerator overnight. Slice in thin slices and bake at 350 degrees. 10-12 min. approx.

PECAN ICE BOX COOKIES

Steps:

• Cream sugars, butter and Crisco together. Add eggs and beat. Mix in other ingredients. Add pecans and stir. Roll into logs on floured cutting board.
• Mixture makes 5 logs about 1 1/2 inch diameter. Refrigerate overnight in covered plastic container or plastic wrap. I always bake a few dozen and freeze the rest. Just roll into a log, freeze and slice as needed.
• Bake at 350 degrees for 12-15 minutes. It does not take long for them to cook and brown.
• Note: For Christmas you can add Red or Green sugar sprinkles to top before baking.

ICE BOX COOKIES

Steps:

• Beat butter and sugars until creamy.
• Add eggs and mix well.
• Add flour, baking soda, salt, and vanilla.
• Mix well.
• Stir in pecans.
• Shape dough into logs and wrap with plastic wrap of freezer paper.
• Chill in refrigerator (at least an hour) or freeze.
• Slice thin and bake in a 350°F pre-heated oven for 10 minutes.

BUTTERSCOTCH ICE BOX COOKIES

Steps:

• Cream margarine, brown sugar-add unbeaten eggs on at a time-add dry ingredients-on floured wax paper form in long square tube-cut 1/2" thick and bake at 350 -12 min. don't overbake

GRANDMA'S "ICE BOX" COOKIES

Steps:

• 1. Place flour, baking soda, cinnamon, nutmeg, and salt in a small bowl. Stir to mix. Set aside to use later.2. Place sugar, brown sugar, and butter or margarine in a large mixer bowl. Turn electric mixer on to medium speed and beat until well mixed. Add egg and vanilla and beat until well mixed, stopping mixer and scraping the sides of bowl several times. Turn mixer off.3. Add all the flour mixture. Turn electric mixer on to low speed. Beat until ingredients are well mixed, scraping the bowl several times. Turn mixer off. Add oats and nuts or raisins and beat until blended.4. Place a 12-inch long piece of waxed paper on the counter. Spoon dough onto the center and shape the dough with your hands to form a roll, about 9 1/2 inches long x 2 1/2 inches wide x 1 1/2 inches high. Wrap in the waxed paper. Chill in the refrigerator for at least 3 hours (or in the freezer for 1 hour-remember to set a timer).5. When the dough has been chilled, turn oven on to 350°. Lightly grease cookie sheets with a paper towel dipped in shortening.6. Remove the waxed paper from around the cookie dough and slice the dough with a sharp knife into 1/4 -inch thick slices. Place slices on cookie sheets with about 2 inches of space between each one.7. Bake for 10 to 12 minutes or until lightly browned. Carefully remove from oven with hot pads. Remove cookies from cookie sheets with a pancake turner and place on a wire cooling rack to cool.8. Store in an airtight container in a cool place.