BUTTER PECAN ICEBOX COOKIES
My grandmother used to bake very similar cookies. As a little girl, I always loved their butterscotch flavor and was fascinated by the way Grandmother prepared these cookies (from logs that she took out of the icebox!). These are simple but delicious old-fashioned cookies. The dough logs can be stored in the freezer, then pulled out to defrost a day or two before baking time.-Lisa Varner, El Paso, Texas
Provided by Taste of Home
Categories Desserts
Time 25m
Yield about 6-1/2 dozen.
Number Of Ingredients 10
Steps:
- Cream butter, shortening and sugars until light and fluffy, 5-7 minutes. Beat in eggs and vanilla. In another bowl, whisk flour, baking soda and salt; gradually beat into creamed mixture. Stir in pecans., Divide dough in half; shape each into a 10-in.-long roll. Place wrapped rolls in airtight containers. Refrigerate 8 hours or overnight., Preheat oven to 350°. Uncover and cut dough crosswise into 1/4-in. slices. Place 2 in. apart on ungreased baking sheets. Bake until edges begin to brown, 7-9 minutes. Remove from pans to wire racks to cool.
Nutrition Facts : Calories 70 calories, Fat 4g fat (1g saturated fat), Cholesterol 8mg cholesterol, Sodium 42mg sodium, Carbohydrate 9g carbohydrate (5g sugars, Fiber 0 fiber), Protein 1g protein.
PECAN ICEBOX COOKIES
My best friend's grandmother frequently makes these old-fashioned cookies and was kind enough to pass the treasured family recipe on to me.
Provided by Taste of Home
Categories Desserts
Time 25m
Yield about 9 dozen.
Number Of Ingredients 10
Steps:
- In a large bowl, cream butter and sugars until light and fluffy. Add the eggs, one at time, beating well after each addition. Combine the flour, baking powder, baking soda, cinnamon and salt; gradually add to the creamed mixture and mix well. Stir in pecans. Shape into four 6-1/2-in. rolls; wrap each in plastic wrap. Refrigerate overnight. , Unwrap and cut into 1/8-in. slices. Place 1 in. apart on ungreased baking sheets. Bake at 375° for 7-10 minutes or until lightly browned. Remove to wire racks to cool.
Nutrition Facts : Calories 113 calories, Fat 5g fat (2g saturated fat), Cholesterol 21mg cholesterol, Sodium 100mg sodium, Carbohydrate 15g carbohydrate (8g sugars, Fiber 0 fiber), Protein 2g protein.
TOFFEE PECAN ICEBOX COOKIES
These toffee pecan cookies are perfect dessert to serve at Christmas celebration.
Provided by By Betty Crocker Kitchens
Categories Dessert
Time 4h25m
Yield 96
Number Of Ingredients 8
Steps:
- In large bowl, beat butter, granulated sugar, brown sugar and vanilla with electric mixer on medium speed until light and fluffy. On low speed, beat in flour and salt just until blended. Stir in pecans and toffee bits. Divide dough in half; shape each half into 14x1 1/2-inch log. Wrap in plastic wrap; refrigerate 3 hours.
- Heat oven to 325°F. Line cookie sheets with cooking parchment paper. Unwrap dough; cut into 1/4-inch slices. On cookie sheets, place slices 1 inch apart.
- Bake 12 to 14 minutes or until set and very lightly browned. Cool 2 minutes; remove from cookie sheets to cooling racks. Store cooled cookies tightly covered at room temperature.
Nutrition Facts : Calories 60, Carbohydrate 6 g, Fat 1/2, Fiber 0 g, Protein 0 g, SaturatedFat 2 g, ServingSize 1 Serving, Sodium 40 mg
CHERRY-PECAN ICEBOX COOKIES
During the holiday season, I keep a roll of dough for these crisp cookies in the freezer. It's nice to offer unexpected company a home-baked treat. -Betye Dalton, Tupelo, Oklahoma
Provided by Taste of Home
Categories Desserts
Time 30m
Yield 13 dozen.
Number Of Ingredients 8
Steps:
- In a large bowl, cream butter and sugar until light and fluffy. Beat in egg. Combine the flour, baking soda and salt; gradually add to creamed mixture and mix well. Stir in pecans and candied cherries. , Shape into four 8-in. rolls; wrap in plastic. Refrigerate for at least 4 hours or until firm., Unwrap and cut into 1/8- to 1/4-in. slices. Place 2 in. apart on ungreased baking sheets. Bake at 350° for 7-8 minutes or until lightly browned and edges are set. Cool for 1-2 minutes before removing to wire racks.
Nutrition Facts : Calories 64 calories, Fat 4g fat (2g saturated fat), Cholesterol 9mg cholesterol, Sodium 54mg sodium, Carbohydrate 8g carbohydrate (4g sugars, Fiber 0 fiber), Protein 1g protein.
ORANGE-PECAN ICEBOX COOKIES
These crisp cookies have a nice orange flavor and are chock-full of pecans, but the aren't overly sweet.
Provided by Taste of Home
Categories Desserts
Time 30m
Yield about 6 dozen.
Number Of Ingredients 14
Steps:
- In a large bowl, cream the butter, shortening and sugars until light and fluffy. Beat in the egg, orange juice, orange zest and extracts. Combine the flour, salt, baking soda and baking powder; gradually add to the creamed mixture and mix well. Stir in pecans. Shape dough into four 5-in. rolls; wrap each in plastic. Refrigerate for 3-4 hours or until firm., Unwrap and cut into 1/4-in. slices. Place 2 in. apart on greased baking sheets. Bake at 350° for 9-10 minutes or until edges begin to brown. Remove to wire racks to cool.
Nutrition Facts : Calories 65 calories, Fat 4g fat (1g saturated fat), Cholesterol 6mg cholesterol, Sodium 41mg sodium, Carbohydrate 7g carbohydrate (3g sugars, Fiber 0 fiber), Protein 1g protein.
PECAN ICEBOX COOKIES
these really are awesome cookies. If you try them I don't think you'll be disappointed.
Provided by donna morales
Categories Cookies
Number Of Ingredients 9
Steps:
- 1. In a large bowl cream the butter and sugars with an electric mixer until fluffy. Add the eggs and vanilla and mix well. In a separate bowl stir the flour and baking soda together and add the mixture to the batter. Stir in the ground pecans. Form the dough into rolls on wax paper and refrigerate for at least 12 hours. Slice thin and place on ungreased cookie sheets. Bake at 350 degrees for 8 to 10 minutes.
CHOCOLATE-PECAN LAYERED ICEBOX COOKIES
Try one of our layered icebox-cookie variations: Apricot-Pistachio and Raspberry-Almond.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Cookie Recipes
Yield Makes about 12 dozen
Number Of Ingredients 4
Steps:
- Shape each piece of dough into a disk. 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 and chocolate filling. Repeat, layering 3 to 5 more strips, alternating between chocolate and spice dough, 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.
BUTTER PECAN COOKIES
When my daughter was a teen, these butter pecan cookies earned her two blue ribbons from two county fairs. Then a few years ago, her own daughter took home a blue ribbon for the same cookie. Needless to say, these mouthwatering morsels are real winners!-Martha Thefield, Cedartown, Georgia
Provided by Taste of Home
Categories Desserts
Time 35m
Yield about 4 dozen.
Number Of Ingredients 7
Steps:
- Place chopped pecans and 1 tablespoon butter in a baking pan. Bake at 325° for 5-7 minutes or until toasted and browned, stirring frequently. Set aside to cool. , In a large bowl, cream brown sugar and remaining butter until light and fluffy. Beat in egg yolk and vanilla. Gradually add flour and mix well. Cover and refrigerate for 1 hour or until easy to handle. , Roll into 1-in. balls, then roll in toasted pecans, pressing nuts into dough. Place 2 in. apart on ungreased baking sheets. Beat egg white until foamy. Dip pecan halves in egg white, then gently press one into each ball. , Bake at 375° for 10-12 minutes or until golden brown. Cool for 2 minutes before removing to wire racks.
Nutrition Facts : Calories 233 calories, Fat 18g fat (6g saturated fat), Cholesterol 31mg cholesterol, Sodium 208mg sodium, Carbohydrate 18g carbohydrate (9g sugars, Fiber 1g fiber), Protein 3g protein.
PECAN ICE BOX COOKIES
A good friend of mine in Houston gave me this recipe. I have two very large Pecan trees in my backyard, I keep this recipe handy.
Provided by Teena Mathis @RIOGRANDECOOK
Categories Cookies
Number Of Ingredients 9
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.
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