After mixing, shape the dough into a log on a large sheet of plastic wrap or parchment paper. Roll the wrap around the dough, forming a long log. Wrap completely then freeze for one hour, then slice and bake. For longer freezer storage, wrap a piece of heavy duty foil around the wrapped log and freeze for up to two months. Slice them while still frozen for even, thin slices and turn the log every few slices to avoid flattening the dough. Bake them according to recipe directions, adding a minute or so if still fully frozen.
1. 1/2 cup confectioners' sugar, sifted
2. 1/2 cup butter, softened
3. 1/2 teaspoon vanilla extract
4. 2 tablespoons lemon zest, grated
5. 2 cups cake flour
6. 1/4 cup milk
7. 1/2 cup coarse sugar
Makes 42 cookies
Using an electric mixer with the paddle attachment, cream together the sugar, butter, vanilla extract, and lemon zest on medium speed until smooth and light, about three to five minutes.
Add the flour all at once and mix on low speed until combined.
Divide the dough in half and roll into six-inch long cylinders, about 1 1/4-inch in diameter. At this point, the cookies may be tightly wrapped in plastic wrap and frozen or refrigerated for later use, or they may be prepared for baking.
To bake the cookies, preheat the oven to 350 degrees F. Brush the cylinders of cookie dough with milk and roll them in coarse sugar.
Cut the logs into one-quarter-inch thick slices, sprinkle the tops with additional coarse sugar, and place them on parchment-lined baking sheets.
Bake for 12 minutes or until light golden brown.
Nutrition analysis per cookie: 50 calories, 0g protein, 8g carbohydrate, 2.5g fat, 0mg sodium, 5mg cholesterol, 0g fiber.
Cherry Icebox Cookies
·
· 1 c. butter, softened
· 1 c. sugar
· 1 large egg
· 1 tsp. vanilla extract
· 2 3/4 c. all-purpose flour
· 1 tsp. baking powder
· 1/2 tsp. salt
· 1 16-ounce jar maraschino cherries, drained and finely
· chopped
· 1 c. finely chopped pecans
· 1/4 c. red decorator sugar (optional)
·
· Beat butter at medium speed of an electric mixer until
· creamy.
· Gradually add sugar, beating well. Add egg and
· vanilla, beat well.
· Combine flour, baking powder and salt, add to butter
· mixture, beating well. Pat cherries between paper
· towels to remove excess moisture. Stir cherries and
· pecans into the dough. Cover and chill for 2 hours.
· Shape dough into two 1 1/2-inch diameter, 8-inch long
· rolls. Roll in colored sugar, if desired. Wrap rolls
· in waxed paper and freeze until firm. Unwrap frozen
· dough and slice into 1/4-inch thick slices, using a
· sharp knife. Place on lightly greased cookie sheets.
· Bake at 400 degrees for 8 to 10 minutes or until
· golden. Let cool 1 minute on cookie sheets. Transfer
· to wire racks to cool completely.
·
· Makes 4 dozen cookies
1-1/2 cups all-purpose flour
1 cup yellow cornmeal
1/2 teaspoon cardamom
1 cup butter, softened
3/4 cup granulated sugar
2 large egg yolks
1 teaspoon lemon peel, grated
1 tablespoon fresh lemon juice
Lemon Icing
1-1/2 cups confectioners' sugar, sifted
5 tablespoons fresh lemon juice
3 to 4 teaspoons water
1/3 cup shelled pistachios, finely chopped
Make Cookies: Combine flour, cornmeal and cardamom in medium bowl.Beat butter and granulated sugar in large bowl on medium speed of electric mixer until light and fluffy. Beat in egg yolks, lemon peel and the 1 tablespoon lemon juice until well blended. With mixer at low speed, beat in dry ingredients just until combined.Divide dough in half. Shape each half into a 10-inch log. Wrap each log in plastic wrap and freeze until firm, 1 hour. Heat oven to 350 degrees F. Unwrap and cut each log into 1/4-inch-thick slices. Arrange slices 1 inch apart on ungreased cookie sheets. Bake 10 to 12 minutes or until firm and golden at edges. Transfer cookies to wire racks and cool completely.Make Lemon Icing: Whisk confectioners' sugar, the 5 tablespoons lemon juice and 3 teaspoons of the water until smooth and spreadable, adding remaining 1 teaspoon water to thin icing if necessary.Spread top of each cookie with Lemon Icing, sprinkle with pistachios. Let cookies stand until icing is set, 15 minutes. Makes 6 dozen cookies.
1/2 cup butter
1 cup sugar
1 well beaten egg
3 ounces cream cheese, softened
2 tablespoons buttermilk or yogurt
1 teaspoon vanilla
2 cups sifted flour
1/8 teaspoon baking soda
1/2 teaspoon baking powder (double acting)
1/2 teaspoon salt
Blend until creamy the butter, sugar and egg. Beat cream cheese into this mixture, mixing in the buttermilk and vanilla also. Beat in the flour, baking soda, baking powder and salt. After being chilled (a couple of hours or so) this dough may be rolled to paper thinness, cut into shapes and baked. Sprinkle before baking with sugar and cinnamon. Preheat oven to 350ºF and bake from 12 to 15 minutes.
Macadamia Coconut Icebox Cookies
1 1/2 C. butter, softened
1 1/4 C. sugar
1 T. vanilla extract
2 C. all-purpose flour
1 t. baking soda
1/4 t. salt
2 C. oatmeal
2 C. chopped macadamias
1 C. sweetened flaked coconut
In a large bowl, cream butter and sugar together until fluffy. Beat in vanilla. Sift together flour, baking soda and salt, and add to butter mixture. Beat until smooth. Add oatmeal, macadamias and coconut, and beat until well blended. Divide dough into 3 portions. Place each portion on a piece of plastic wrap, and form into a log about 10 inches long. Wrap and freeze for at least 2 hours, and up to 2 months. Preheat oven to 325° F. Line baking sheets with parchment paper. Remove frozen dough and let stand at room temperature for 5 minutes. Slice each log crosswise into 24 rounds. Place on prepared baking sheets about 1 inch apart.
Bake for 12 to 15 minutes or until golden brown. Makes 72 cookies.
Date-Nut Icebox Cookies
1 C. brown sugar
1 C. white sugar
1 C. Crisco
Mix well and add:3 eggs
Mix 2 level teaspoons of baking soda with 1 T. boiling water.
Add to above mixture and blend in.Add:4 C. flour
1/2 t. salt
Mix well.
Cut up 1 12 ounce package of dates.
Add with 3/4 C. nuts and 1 t. vanilla.
Place dough on wax paper and roll into a log.
Chill at least 3 hours.Bake at 350°F. about 10 minutes.Cool.
Orange Coconut Refrigerator Cookies
1/2 c Unsalted butter
1/2 c Packed brown sugar
3/4 c Granulated sugar
1 Egg
2 ts Orange peel -- grated
1 t Vanilla extract
1 3/4 c Flour
2 ts Baking powder
1/4 t Salt
1/3 c Coconut
In large bowl, cream butter. Gradually add sugar and continue beating until blended. Beat in egg, orange peel and vanilla. Combine flour, baking powder and salt; gradually add to creamed mixture. Blend in coconut. On a lightly floured surface form into rolls 1 - 1/2 inches in diameter. Wrap in wax paper. Chill several hours or overnight. Preheat oven to 400ºF. Cut rolls into 1/8 inch slices and place on buttered cookie sheets. Bake 5 to 6 minutes. Remove to wire racks to cool. Yield 11 dozen.
2 C. Butter
2 C. Sugar
1/3 C. Sour cream
4 C. Flour
1/2 t. Salt
1/2 t. Baking soda
1/2 t. Ground cloves
1/2 t. Nutmeg
1 C. Sliced almonds
Cream butter and sugar until fluffy. Dissolve soda in sour cream. Sift flour, salt, cloves and nutmeg together.
Add dry ingredients gradually to sour cream, mixing after each addition. Add almonds.
Form rolls of dough about 2" in diameter. Wrap rolls in waxed paper and chill overnight.
When ready to bake, cut into 1/4" slices and bake in preheated oven at 400ºF for 12 minutes or until golden brown.
This dough may be kept refrigerated about 2 weeks or frozen for later use.
Brown Sugar Refrigerator Cookies
1/2 C. Soft butter or margarine
1 C. Brown Sugar
1 Egg unbeaten
1 t. Vanilla
2 t. Grated orange rind
1 3/4 C. Sifted all-purpose flour
1/4 t. Salt
1 t. Baking powder
Beat together butter, sugar, egg, vanilla, and orange rind. Combine flour, salt, and baking powder; sift into first mixture and mix well. Chill dough, then shape into roll about 2-1/2" in diameter. Wrap in waxed paper or foil. Store in refrigerator or freezer. To bake, unwrap and cut in 1/8" slices; lay on greased cookie sheet, then use floured cookie cutters to cut slices into fancy shapes. (Gather up scraps of dough, press together and chill again.) Bake cookies at 400 degrees for 6 to 8 minutes. Makes 4 to 5 dozen crisp, "butterscotchy" cookies.
Overnight Cookies
3 cups brown sugar
1 cup sugar
1 1/4 cups Crisco
4 eggs
6 cups flour
1/4 cup milk
1 tablespoon baking soda
3/4 teaspoon salt
1 tablespoon baking powder
1 tablespoon vanilla
Cream shortening and sugar. Add eggs and vanilla. Heat milk and add baking soda, adding to first mixture alternately with dry ingredients. Mix well and chill.
Drop onto cookie sheet and bake at 350ºF for 10-12 minutes
Oatmeal Refrigerator Cookies
1/2 cup margarine
1/2 cup granulated sugar
1/2 cup packed brown sugar
1 egg
1/2 tablespoon grated lemon rind
1 1/2 tablespoons molasses
1/2 teaspoon vanilla extract
3/4 cup plus 2 tablespoons sifted flour
1/2 teaspoon baking soda
1/2 teaspoon salt
1 1/2 cups rolled oats
Combine margarine and sugars in mixing bowl. Add egg, lemon rind, molasses and vanilla. Mix well. Sift together flour, baking soda and salt. Add oats. Combine the two mixtures. Dough will be sticky. Lay out sheet of wax paper and dust with flour. With floured hands, shape dough into a roll about 5 inches by 2 1/2 inches on wax paper. Enclose dough in wax paper, then wrap with plastic wrap and chill or freeze well. When ready to bake, preheat oven to 375 degrees. Slice into thin pieces. The thinner you cut them the better, they should be no thicker than about 1/4 inch. Place on lightly greased cookie sheets, 1 to 2 inches apart.
Bake in preheated oven 8 to 10 minutes or until golden brown. Let cool on cookie sheets 30 seconds to 1 minute before removing.
Makes about 20 to 24 cookies.
CHERRY ICE BOX COOKIES
1/2 cup butter
1/2 cup butter flavored shortening
1 cup white sugar
1 egg
1 teaspoon vanilla extract
1/4 teaspoon almond extract
2 3/4 cups all-purpose flour
1 teaspoon baking powder
1/2 teaspoon salt 2 (10 oz) jars maraschino cherries, drained and chopped
Red Food Coloring
In a medium bowl, beat together the butter and shortening. Add the sugar and cream well. Mix in the egg, vanilla and almond extract. 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 red food coloring (Enough to make light pink) into the dough. Cover and chill for 2 hours. Shape cold dough into 2 logs. Wrap in wax paper and chill again until firm (about 1 hour in refrigerator, or 20-30 minutes in freezer). Preheat oven to 400 degrees F (200 degrees C). Spray cookie sheets with non-stick cooking spray. 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.Yield: 4 Dozen
Ingredients:
1/2 cup margarine
1/3 cup granulated sugar replacement
1/4 cup granulated fructose
2 tablespoons skim milk
1 egg
1 teaspoon vanilla extract
1-3/4 cup all-purpose flour
Dash salt
1/4 cup finely chopped pecans
Using an electric mixer, thoroughly cream together margarine, sugar replacement, and fructose. Beat in skim milk, egg, and vanilla. Gradually add flour and salt. Stir to completely blend. Divide dough in half.
Shape each half into a 6-inch roll. Roll dough in the chopped pecans. Wrap each roll in wax paper. Chill dough in refrigerator overnight.
Cut each roll into 18 slices. Place slices on a greased cookie sheet. Bake at 350 degrees for 10 to 12 minutes.
Remove from cookie sheet, and cool on rack.
Chocolate Ice Box Cookie
Pair two of these thin rounds with your favorite frosting (or a thin layer of raspberry jam) to make some very classy sandwich cookies.
SERVINGSMakes about 10 dozen cookies
INGREDIENTS
1 2/3 cups all-purpose flour
1/2 cup unsweetened cocoa
1 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
3/4 cup butter or margarine (1 1/2 sticks), softened
1/2 cup packed light brown sugar
1/2 cup granulated sugar2 squares (2 ounces) semisweet chocolate, melted and cooled
1 teaspoon vanilla extract
1 large egg
PREPARATION
1. On sheet of waxed paper, stir together flour, cocoa, baking powder, baking soda, and salt.
2. In large bowl, with mixer at medium speed, beat butter and brown and granulated sugars until light and fluffy. Beat in chocolate and vanilla until well combined. Beat in egg. Reduce speed to low and beat in flour mixture until well combined.
3. Divide dough in half. On separate sheets of waxed paper, shape each half into 12" by 1 1/2 " log. Wrap each log in the waxed paper and slide onto small cookie sheet for easier handling. Refrigerate dough at least 2 hours, or overnight until firm enough to slice. (If using margarine, freeze overnight.)
4. Preheat oven to 350 degrees F. Keeping remaining log refrigerated, cut log into scant 1/4-inch-thick slices. Place slices, 1 inch apart, on 2 ungreased large cookie sheets. Bake 10 to 11 minutes, rotating sheets between upper and lower racks halfway through baking. Cool on cookie sheets on wire racks 1 minute. With wide spatula, transfer to wire racks to cool completely. Repeat with remaining cookie dough.
NUTRITIONAL INFORMATION(based on individual servings)Calories: 25Total Fat: 1 gCholesterol: 5 mgSodium: 25 mgCarbohydrates: 4 gFiber: 0 gProtein: 0 g
Swedish Ice Box Cookie
INGREDIENTS
1 cup butter, softened
2 eggs, beaten
4 tablespoons caraway seed
1 1/2 cups confectioners' sugar
2 teaspoons vanilla extract
3 cups sifted all-purpose flour
2 cups chopped walnuts
DIRECTIONS
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.
Pistachio Cranberry Ice Box Cookie
Servings: Makes about 3 dozen cookies.
Ingredients
1 1/2 cups all-purpose flour1/2 teaspoon cinnamon1/4 teaspoon salt1 1/2 sticks (3/4 cup) unsalted butter, softened1/4 cup plus 2 tablespoons granulated sugar1/2 teaspoon finely grated fresh orange zest 1/2 cup shelled pistachios (2 1/4 oz; not dyed red)1/3 cup dried cranberries (1 1/4 oz)1 large egg, lightly beaten1/4 cup decorative sugar (preferably coarse)Special equipment: parchment paper
Preparation
Make dough: Stir together flour, cinnamon, and salt in a bowl. Beat together butter, granulated sugar, and zest in a large bowl with an electric mixer at medium-high speed until pale and fluffy, about 3 minutes. Reduce speed to low and add flour mixture in 3 batches, mixing until dough just comes together in clumps, then mix in pistachios and cranberries. Gather and press dough together, then divide into 2 equal pieces. Using a sheet of plastic wrap or wax paper as an aid, form each piece of dough into a log about 1 1/2 inches in diameter. Square off long sides of each log to form a bar, then chill, wrapped in plastic wrap, until very firm, at least 2 hours.Slice and bake cookies: Put oven racks in upper and lower thirds of oven and preheat oven to 350°F. Line 2 large baking sheets with parchment paper.Brush egg over all 4 long sides of bars (but not ends). Sprinkle decorative sugar on a separate sheet of parchment or wax paper and press bars into sugar, coating well. Cut each bar crosswise into 1/4-inch-thick slices, rotating bar after cutting each slice to help keep square shape. (If dough gets too soft to slice, freeze bars briefly until firm.) Arrange cookies about 1/2 inch apart on lined baking sheets.Bake cookies, switching position of sheets halfway through baking, until edges are pale golden, 15 to 18 minutes total. Transfer cookies from parchment to racks using a slotted spatula and cool completely.Cooks' notes: • Dough bars can be chilled up to 3 days or frozen, wrapped in plastic wrap and then foil, 1 month (thaw frozen dough in refrigerator just until dough can be sliced).• Cookies keep in an airtight container at room temperature 5 days.
Pecan Refrigerator Cookies
· 1 cup shortening
· 2 cups sugar
· 2 eggs
· 2 tablespoons vanilla (yes, this is correct)
· 3 cups flour
· 1 teaspoon baking soda
· 1 teaspoon salt
· 1 cup chopped pecans
Cookie Stuff:
Use an electric mixer to cream the shortening and sugar until fluffy. Add eggs one at a time and beat well after each. Add the vanilla. Combine the flour, baking soda and salt in a separate bowl. Use a spoon to stir the flour mixture into the sugar mixture. Add the pecans, mixing well. Shape into three rolls about 2 inches in diameter and wrap in wax paper. Refrigerate at least two hours or up to three days.
When you're ready to bake, preheat the oven to 375°F. Cut the dough into 1/4-inch slices and arrange 2 inches apart on greased cookie sheets. Bake about 10 minutes until lightly browned. Remove from the pan and cool on a wire rack. Store in an airtight container.
Yields about 6 dozen cookies.
MEYER LEMON AND PEPPER COOKIES
INGREDIENTS
2 cups all-purpose flour
1/4 cup finely grated Meyer lemon zest
2 teaspoons baking powder
1/2 teaspoon finely ground black pepper
1/4 teaspoon kosher salt
8 tablespoons unsalted butter (1 stick), at room temperature
1 cup granulated sugar
1/4 cup whole milk
1/2 teaspoon vanilla extract
1 large egg, at room temperature
INSTRUCTIONS
Whisk together flour, lemon zest, baking powder, pepper, and salt in a medium mixing bowl to aerate and break up any lumps. Set aside.
Combine butter and sugar in the bowl of a stand mixer fitted with a paddle attachment and mix on medium speed until light and fluffy, about 3 to 5 minutes. Add milk and vanilla, and mix well. Scrape down the bowl, add egg, and mix well. Reduce mixer to low, add flour mixture, and mix until just incorporated.
Turn dough onto a piece of plastic wrap, shape it into a log (approximately 12 inches long and 1 1/2 inches in diameter), and wrap tight. Place in the refrigerator until firm, at least 1 hour but preferably 8 hours.
When ready to bake the cookies, heat the oven to 350°F and arrange the rack in the middle. Remove dough from the refrigerator and slice into 1/4-inch-thick rounds. Place on an ungreased baking sheet and bake until golden brown on the bottom, about 12 minutes.
Butter Crunch Slices
Filling:
1 cup (6-ounce package) butterscotch pieces, melted
1 cup finely chopped salted peanuts
1/4 cup peanut butter
1/3 cup sweetened condensed milk
1 tablespoon softened butter
1 teaspoon vanilla extract
Dough:
1/4 cup peanut butter
1/2 cup softened butter
1 cup flour
1/2 cup sugar
1/2 teaspoon salt
1/2 cup quick-cooking rolled oats
Combine all filling ingredients. Chill while preparing dough.In large mixing bowl, combine ingredients for dough. Blend well with mixer . Divide dough in half. Pat out each half on wax paper to a 12 x 6-inch rectangle. Spoon filling down center of each rectangle. Fold one side of dough around filling and then the other. Gently shape into a log. Wrap; chill at least 2 hours.Heat oven to 350 degrees F. Cut dough into 1/4-inch slices. Place on ungreased cookie sheets. Bake for 12 to 15 minutes. Cool 1 minute before removing from cookie sheets.Makes about 6 dozen.
1 1/4 cups butter, softened (no substitute)
1 cup firmly packed brown sugar
2/3 cup granulated sugar
2 eggs
1 teaspoon vanilla extract
1/4 teaspoon almond extract
3 1/4 cups all-purpose flour
1/2 teaspoon salt
1 teaspoon baking powder
1/4 teaspoon baking soda
1 cup chopped walnuts
2 cups fresh or frozen cranberries, chopped, or 1 cup dried cranberries, chopped
Cream butter and sugar. Add eggs and beat well. Add flavorings. Add dry ingredients, walnuts and carefully fold in cranberries. Shape into 3 rolls and refrigerate for at least 4 hours or overnight.Slice into thin slices and bake at 375 degrees F for 10 to 12 minutes.Yields about 5 1/2 dozen.
Chocolate Chip Ice Box Cookie
Ingredients:
· 1 cup butter (8 ounces)
· 1/2 cup granulated sugar
· 1/2 cup light brown sugar
· 2 eggs
· 1 1/2 teaspoons vanilla
· 1/4 teaspoon salt
· 3 cups all-purpose flour
· 3/4 cup ground or very finely chopped semisweet
· chocolate morsels
Preparation:
In large mixing bowl cream butter and sugars together; add eggs, vanilla and salt and beat until light and fluffy. Gradually add flour; stir in ground chocolate chips (use a food processor or chopper to chop or grind). Divide dough into 2 portions; form each portion into a log and wrap in plastic wrap or waxed paper. Refrigerate dough for at least 4 hours, until very firm. Cut in 1/4-inch slices and place on a greased baking sheet about an inch apart. Bake at 350° for 8 to 10 minutes.
Lime Slice Cookies
1 cup granulated sugar
1 large egg
1 tablespoon fresh lime juice
Grated rind of 1 lime
1 1/3 cups all-purpose flour
1 teaspoon baking powder
1/2 teaspoon salt
Sugar for sprinkling on cookiesBeat together butter, granulated sugar , and 2 tablespoons lime sugar with an electric mixer until light and fluffy. Beat in egg, lime juice and grated rind.Sift flour, baking powder, and salt together then add to egg mixture.Form dough into a 10-inch log and wrap in wax paper. Chill dough until firm, at least 4 hours.Heat oven to 375 degrees F. Foil- or parchment-line cookie sheets.
Resources:
http://www.thatsmyhome.com/hannahs/cookies/Refrigerator_Cookies.htm
http://www.recipegoldmine.com/cookicebox/cookicebox.html
http://southernfood.about.com/od/chocchipcookies/r/bl21218d.htm
http://www.chow.com/recipes/10792
http://dishnthat.blogspot.com/2007/10/keep-stash-of-ice-box-cookies.html
http://www.texascooking.com/features/july2003refrigeratorcookies.htm
http://www.epicurious.com/recipes/food/views/PISTACHIO-CRANBERRY-ICEBOX-COOKIES-236664
http://allrecipes.com/Recipe/Swedish-Ice-Box-Cookies/Detail.aspx
http://www.thedailygreen.com/healthy-eating/recipes/6281
http://www.mail-archive.com/cookie-recipe@yahoogroups.com/msg01411.html
http://www.fitnessandfreebies.com/diabetic/diabcookies.html
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