ALMOND ICEBOX COOKIES
With a roll of this cookie dough on hand, I can serve freshly baked cookies in a snap. -Elizabeth Montgomery, Allston, Massachusetts
Provided by Taste of Home
Categories Desserts
Time 30m
Yield 10 dozen.
Number Of Ingredients 9
Steps:
- In a large bowl, cream butter and sugars until light and fluffy. Add eggs, 1 at a time, beating well after each addition. Combine the flour, cinnamon and baking soda; gradually add to creamed mixture and mix well. Fold in chopped almonds. Shape into two 15-in. rolls; wrap each in waxed paper. Refrigerate for 2 hours or overnight. , Unwrap and cut into 1/4-in. slices. Place 2 in. apart on ungreased baking sheets; top each with a whole almond. Bake at 375° for 8-10 minutes or until edges begin to brown. Remove to wire racks to cool.
Nutrition Facts : Calories 113 calories, Fat 6g fat (3g saturated fat), Cholesterol 23mg cholesterol, Sodium 72mg sodium, Carbohydrate 14g carbohydrate (7g sugars, Fiber 1g fiber), Protein 2g protein.
ALMOND BROWN-SUGAR COOKIES
Provided by Shelley Wiseman
Categories Cookies Dessert Bake Freeze/Chill Christmas Kid-Friendly Almond Christmas Eve Gourmet Small Plates
Number Of Ingredients 8
Steps:
- Whisk together flour, baking soda, and salt. Beat together butter and brown sugar in a large bowl with an electric mixer until pale and fluffy, then beat in egg and vanilla. At low speed, mix in flour mixture until a dough just forms. Stir in whole almonds. Divide dough in half. Using a sheet of plastic wrap or wax paper as an aid, form each piece of dough into a log 9 to 9 1/2 inches long (about 1 1/4 inches in diameter). Chill, wrapped in plastic wrap, until very firm, at least 4 hours. Freeze 30 minutes to facilitate slicing.
- Preheat oven to 350°F with racks in upper and lower thirds. Line 2 large baking sheets with parchment paper. Cut 1 log of dough crosswise into slices less than 1/8 inch thick with a thin sharp knife, rotating log after each slice to help keep round shape. (If dough gets too soft to slice through nuts easily, freeze briefly.) Arrange cookies about 1/2 inch apart on baking sheets.
- Bake cookies, switching position of sheets halfway through, until golden brown all over, 12 to 15 minutes total. Transfer cookies on parchment to racks to cool.
- Repeat with remaining dough (cool baking sheets and line with fresh parchment).
OLD FASHIONED ICE BOX COOKIE RECIPE RECIPE - (3.8/5)
Provided by HotDishHomemaker
Number Of Ingredients 13
Steps:
- 1. Cream together the Butter, Oil and Sugars in a very large bowl 2. Beat in the Eggs 3. Stir in the Baking Soda, Cinnamon, Nutmeg, Cloves and Salt 5. Add the Flour 1 Cup at a time, and stir well 6. Add the Hot Water to moisten the batter just a bit 7. Now stir in the Walnuts 8. Roll and shape dough into desired length (I usually go with 2 1/2 inches wide by 12 inch long rolls, you should get about 4 rolls) then wrap tightly in plastic wrap and refrigerate for several hours or overnight. You can keep the dough in the refrigerator for several days if you want to make the dough ahead of time. 9. When ready to bake, Preheat oven to 375 degrees, slice the dough into 1/2 inch slices, then place on an nongreased cookie sheet 10. Bake the cookies until the edges are golden brown, about 15 minutes 11. Cool on brown paper (I use a cookie cooling rack) ~makes about 80 cookies Note: any unused dough or cookie slices should be kept in the refrigerator until they go directly in the oven. The cold dough is easier to slice and helps the cookie retain it's shape. For you you youngsters out there, "Icebox" is an old term referring to an old style refrigerator of sorts. Before homes had electricity they would have an Icebox, usually made of wood that had blocks of ice in it, to keep food items cold. Once the refrigerator was developed, some people still called their refrigerator "the Ice box". So the recipe name "Old Fashioned Ice Box Cookies" refers to the fact that you refrigerate the cookie dough before baking and since this is a very old recipe, they still referred to the fridge as an Ice Box.
GINGER ICEBOX COOKIES
The dough can keep in the fridge for about 2 weeks, or well-wrapped in the freezer for several months.
Provided by byZula
Categories Dessert
Time 2h10m
Yield 4-5 dozen
Number Of Ingredients 7
Steps:
- Cream sugar, shortening, add eggs.
- Beat well.
- Add molasses and dry ingredients to make a stiff dough.
- Form into 3 or 4 rolls about 2 1/2 inches in diameter.
- Wrap dough in waxed paper and put in icebox to chill for atleast 2 hours.
- Slice dough into 1/8-inch slices or larger, place on greased baking sheet.
- Bake in 375°F oven for 8-10 minutes or until done.
- Remove from pans and cool on wire racks.
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
RASPBERRY-ALMOND LAYERED ICEBOX COOKIES
Try one of our layered icebox cookie variations: Chocolate-Pecan and Apricot-Pistachio.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Cookie Recipes
Yield Makes about 12 dozen
Number Of Ingredients 3
Steps:
- Shape dough into 2 disks. Wrap in plastic wrap, and refrigerate until firm, about 1 hour.
- Roll out each disk to a 1/8-inch thickness on a floured piece of parchment. Cut into 2-by-9-inch strips. Spread 2 teaspoons jam onto 1 strip; sprinkle with 2 tablespoons ground nut filling. Repeat, layering 3 to 5 more strips, ending with a plain strip.
- Wrap in parchment. Refrigerate until firm, at least 2 hours. Slice dough crosswise slightly thicker than 1/8 inch. Bake at 350 degrees on parchment-lined baking sheets until firm, 12 to 14 minutes.
CHERRY-ALMOND ICEBOX COOKIES
This is my Grandmother's recipe, at least 50 years old, a classic cherry almond icebox cookie that I turned into a bar cookie. I also dip or drizzle white chocolate on the cooled cookies to make them a little more fancy for Christmas cookie exchanges. But it's delicious either way!
Provided by WestCoastMom
Categories Desserts Nut Dessert Recipes Almond Dessert Recipes
Time 1h5m
Yield 24
Number Of Ingredients 6
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Line bottom and sides of an 11x7-inch glass baking pan with parchment paper; leave paper hanging over pan edges so that cookies can be lifted out after baking.
- Beat butter and brown sugar together with an electric mixer until light and fluffy, about 2 minutes. Stir flour into butter mixture until crumbly; stir in almonds and cherries. Press mixture evenly into the bottom of prepared pan.
- Bake in the preheated oven until lightly golden at edges, about 20 minutes. Score with a sharp knife into bars while in the pan and still warm; allow cookies to cool about 30 minutes. Lift cookies from pan and slice to separate along scored marks.
- Melt white chocolate in a microwave-safe glass or ceramic bowl in 30-second intervals, stirring after each melting, for 1 to 3 minutes (depending on your microwave). Do not overheat or chocolate will scorch. Drizzle melted white chocolate over cookies or dip half of each cookie into melted white chocolate.
Nutrition Facts : Calories 175.2 calories, Carbohydrate 21 g, Cholesterol 20.8 mg, Fat 9.7 g, Fiber 0.5 g, Protein 1.8 g, SaturatedFat 5.4 g, Sodium 62.2 mg, Sugar 12.2 g
ALMOND ESPRESSO ICE BOX CAKE
The flavors of almond, shortbread cookies and espresso come together in this delicious icebox cake.
Provided by Betty Crocker Kitchens
Categories Dessert
Time 8h30m
Yield 8
Number Of Ingredients 9
Steps:
- In medium bowl, beat almond paste and 1/2 cup of the whipping cream with electric mixer on medium speed until well blended. Set aside.
- In large bowl, beat 1 1/2 cups of the whipping cream, the almond extract and granulated sugar with electric mixer on high speed until stiff peaks form. Carefully fold in almond mixture until well blended.
- Line 9x5-inch loaf pan with plastic wrap. Spread 1/2 cup whipped cream mixture evenly in bottom of pan. Line edges of pan with 14 of the shortbread cookies.
- Spread about 1 tablespoon whipped cream mixture on 1 side of each of the remaining cookies. Layer cookies in 5 rows in pan. Spread remaining mixture evenly over cookies. Cover with plastic wrap; refrigerate 8 to 24 hours.
- In medium bowl, beat remaining 1 cup whipping cream, the powdered sugar, espresso powder and vanilla with electric mixer on high speed until stiff peaks form.
- Turn cake upside down onto serving platter. Frost cake with espresso cream; top with almonds.
Nutrition Facts : Calories 760, Carbohydrate 72 g, Cholesterol 110 mg, Fat 9, Fiber 2 g, Protein 8 g, SaturatedFat 21 g, ServingSize 1 Serving, Sodium 300 mg, Sugar 37 g, TransFat 4 1/2 g
CHERRY ICEBOX COOKIES
I made these and my husband pronounced them the best cookie I've ever made. He also gave me the idea of sticking a kiss in them right after taking them out of the oven and calling it a Chocolate covered cherry cookie.
Provided by Barenakedchef
Categories Dessert
Time 3h15m
Yield 4 dozen
Number Of Ingredients 10
Steps:
- Beat butter at medium speed of an electric mixer until creamy. Gradually add 1 cup sugar, beating well. Add egg and vanilla, beating 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 dough; cover and chill 2 hours.
- Shape dough into two 1 1/2"-diameter, 8"-long rolls. Roll in colored sugar, if desired. Wrap rolls in wax paper and freeze until firm.
- Unwrap frozen dough and slice into 1/4"-thick slices, using a sharp knife. Place on lightly greased cookie sheets.
- Bake at 400° for 8 to 10 minutes or until golden. Let cool 1 minute on cookie sheets. Transfer to wire racks to cool completely.
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- Divide dough in half; shape each half into a roll, 1 1/2 inches in diameter. Wrap each roll in waxed paper, and refrigerate 2 hours.
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