WALNUT ICEBOX KIPFELS
These cookies are time consuming to make. My grandmother and mother have been making them for Christmas for years. Every year after I make them I swear I won't go through the trouble again but then everyone tells me they are their favorite and I feel guilty. Although these started out as Christmas cookies, in my family they have also become Ramadan cookies. First because everyone likes them and second because of their crescent shape.
Provided by Cookie16
Categories Dessert
Time P1DT2h
Yield 48 cookies
Number Of Ingredients 10
Steps:
- MAKE THE DOUGH - NIGHT BEFORE.
- Mix milk, sugar and yeast. Let stand until it rises and thickens.
- Cut butter into 2 1/4 cups flour with mixer or pastry blender.
- Make well and add egg yolks and yeast mixture.
- Mix well and knead on floured board until smooth and not sticky.
- Divide dough evenly into 6 balls. Place in floured 9 x 12 pan, cover and refrigerate overnight. They should increase slightly in size.
- MAKE THE NUT FILLING - NIGHT BEFORE.
- Beat the egg whites until stiff.
- Add the nuts, 3/4 cups sugar and lemon juice. Mix well.
- Press the nut filling into a square pan, cover and refrigerate overnight.
- GETTING READY - NEXT DAY.
- Take the dough balls out of the refrigerator at least 4 hours before you will begin rolling them out.
- Take the nut filling out just before rolling the dough out. Cut the nut filling into 48 portions (6 x 8 rows) like you are cutting up bar cookies.
- Mix together remaining 1 cup of sugar and 2 tablespoons flour.
- Preheat oven to 350°F.
- Sprinkle work surface liberally with sugar/flour mixture to prevent dough from sticking.
- Roll one dough out to 10 inch circle.
- Using pizza cutter or knife, cut each circle into 8 slices (like a pizza).
- Put one nut portion at the large end of a slice; roll from large end to point, tucking in sides, forming a crescent. Trt to keep them pinched close so the filling doesn't leak out during baking.
- Place on ungreased cookie sheet with point on bottom. You can probably fit at least 16 cookies per tray.
- Continue until all dough is rolled and filled using plenty of sugar/flour mixture to prevent sticking.
- Bake at 350 degrees for 20 minutes or until dough is golden. Remove from oven and remove cookies from tray immediately to prevent sticking. Cool on wire rack.
CRUSHED WALNUT ICEBOX COOKIES
History in the Baking. This cookie is very good. its a shortbread cookie but better it was my bosses kirks favorite cookie
Provided by Dienia B.
Categories Dessert
Time P1DT5m
Yield 24 serving(s)
Number Of Ingredients 4
Steps:
- Mix brown sugar, butter, flour, and crushed walnuts together like a pie crust.
- Form into two rolls. Wrap and place in freezer until firm enough (sounds like an overnight in refrigerator cookie to me).
- Cut rolls into thin slices the same width.
- Bake at 350 degrees Fahrenheit for 5 minutes.
- After cookies are cooled, roll in sugar and crushed walnuts.
Nutrition Facts : Calories 138.7, Fat 9.3, SaturatedFat 5, Cholesterol 20.3, Sodium 56.5, Carbohydrate 12.7, Fiber 0.4, Sugar 4.5, Protein 1.5
WALNUT REFRIGERATOR COOKIES
My friend, Carolyn, brought these cookies into the quilt shop where I work and I begged her for the recipe. This is a delicious, fast refrigerator cookie that has just the right amount of sweetness. I made a batch at my first opportunity and my hubby loved them as much as I did, especially with a hot cup of coffee. The rolls of dough would be great to put in the freezer too, so you could have these little gems whenever you want too.
Provided by Georgeann Dodge
Categories Frozen Desserts
Time 20m
Yield 36 cookies
Number Of Ingredients 9
Steps:
- In a large mixing bowl, combine flour, both sugars, salt and baking soda.
- Add butter, egg and vanilla. Beat with an electric mixer until blended.
- Stir in walnuts.
- Roll dough into three 5-inch long rolls; wrap each in wax paper or plastic wrap. Refrigerate for 2 hours or until firm enough to slice.
- When dough has finished chilling, preheat oven to 350°F and grease a baking sheet.
- Slice dough, one roll at a time, crosswise into 1/4-inch thick slices. Place slices 1 inch apart on baking sheet.
- Bake 8 to 10 minutes or until lightly browned. Cool on wire rack.
Nutrition Facts : Calories 116.4, Fat 7.4, SaturatedFat 3.5, Cholesterol 18.7, Sodium 73, Carbohydrate 11.6, Fiber 0.4, Sugar 5.9, Protein 1.4
OAT & COCONUT ICEBOX COOKIES
This recipe was passed down through my family from Grandma Irene and is a favorite of my dad and cousin Dennis. It's a true cookie lover's cookie: crispy on the outside, chewy on the inside and perfectly dunkable. -Lori Rowe, Tigerton, Wisconsin
Provided by Taste of Home
Categories Desserts
Time 30m
Yield about 3-1/2 dozen.
Number Of Ingredients 12
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 oats, coconut and walnuts., Divide dough in half. Shape each into a 10-in.-long roll. Wrap; refrigerate overnight., Preheat oven to 375°. Unwrap and cut dough crosswise into 1/2-in. slices. Place 2 in. apart on ungreased baking sheets. Bake until edges begin to brown, 8-10 minutes. Cool 2 minutes before removing from pans to wire racks.
Nutrition Facts : Calories 142 calories, Fat 7g fat (3g saturated fat), Cholesterol 15mg cholesterol, Sodium 117mg sodium, Carbohydrate 19g carbohydrate (11g sugars, Fiber 1g fiber), Protein 2g protein.
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.
TRIPLE WALNUT COOKIES
Slightly sweet and tangy cream cheese forms a tender base for these icebox cookies packed with three different hits of walnut: ground and diced forms in the batter itself and a maple-glazed walnut half as a quaint "hat".
Provided by YummySmellsca
Categories Frozen Desserts
Time 6h16m
Yield 32 Cookies, 32 serving(s)
Number Of Ingredients 14
Steps:
- In a large bowl, cream together the butter, shortening, cream cheese and sugar until fluffy.
- Add vanilla, beat in well.
- Add flours, nutmeg and ground walnuts, beating inches
- Fold in the chopped walnuts and currants (if using). [Photo24688]
- Scoop 1/2 the batter (it will be very soft and sticky) onto a sheet of wax paper set on a double layer of foil.
- Using damp hands, roll dough into a log about 2" in diameter.
- Wrap in the waxed paper / foil layers and freeze until very firm, at the least 3-4 hours and up to 6 months.
- When ready to bake, preheat the oven to 350F and line 2 baking sheets with parchment.
- Unwrap one log and roll it in the coarse sugar to coat the sides completely.
- Use a sharp serrated knife to cut the log into 1/4" thick rounds and place them 1" apart on sheets.
- Lightly press a walnut half onto the tacky surface of each cookie (dough will have defrosted somewhat) and using a pastry brush lightly glaze the top of each round.
- Bake, one sheet at a time, for 16-17 minutes. They will not look overly browned but this is OK.
- Cool completely on the sheets.
Nutrition Facts : Calories 206.2, Fat 16.5, SaturatedFat 4.9, Cholesterol 14, Sodium 45.8, Carbohydrate 13.1, Fiber 1.2, Sugar 5.4, Protein 2.8
CRANBERRY ICEBOX COOKIES
These crisp cookies are especially popular at Thanksgiving and Christmas with a cup of hot tea or coffee. It's convenient to bake a batch, too, because you can store the dough in the fridge until needed. —Gloria Anderson, Paso Robles, California
Provided by Taste of Home
Categories Desserts
Time 25m
Yield 5-1/2 dozen.
Number Of Ingredients 12
Steps:
- In a bowl, cream butter and sugars, 5-7 minutes. Add eggs, 1 at a time, beating well after each addition. Beat in extracts. Combine the flour, baking powder, salt and baking soda; gradually add to the creamed mixture. Stir in walnuts. Carefully stir in cranberries. Shape into three 7-in. rolls; wrap each roll in waxed paper and refrigerate for 4 hours or overnight. , Unwrap dough and cut into 1/4-in. slices. Place 1 in. apart on ungreased baking sheets. Bake at 375° for 10-12 minutes or until golden brown. Cool on wire racks.
Nutrition Facts : Calories 178 calories, Fat 9g fat (5g saturated fat), Cholesterol 31mg cholesterol, Sodium 134mg sodium, Carbohydrate 21g carbohydrate (11g sugars, Fiber 1g fiber), Protein 3g protein.
BUTTERSCOTCH ICEBOX COOKIES
Great dark brown sugar icebox cookies my southern Grandma used to make.
Provided by Pam Uribarri
Categories Desserts Cookies Refrigerator Cookie Recipes
Yield 18
Number Of Ingredients 8
Steps:
- Cream butter, add sugar and cream well. Beat in eggs, then add sifted dry ingredients, vanilla and nuts.
- Shape into rolls, wrap in wax paper and freeze or put in refrigerator until firm.
- Slice and place about an inch apart on greased cookie sheet. Bake about 12 minutes at 400 degrees F (200 degrees C).
- When done, remove from pan at once with a spatula. Store in a covered container and they will remain crisp.
Nutrition Facts : Calories 322.3 calories, Carbohydrate 43.4 g, Cholesterol 47.8 mg, Fat 15.4 g, Fiber 1.2 g, Protein 3.9 g, SaturatedFat 7.1 g, Sodium 222.3 mg, Sugar 24.1 g
BLACK WALNUT COOKIES
Black walnuts have a more distinctive flavor than the traditional English walnuts. Black walnuts have a short shelf life and it's best to store them in the freezer.-Doug Black, Conover, North Carolina
Provided by Taste of Home
Categories Desserts
Time 35m
Yield 10 dozen.
Number Of Ingredients 8
Steps:
- In a large bowl, cream butter and brown sugar until light and fluffy. Beat in eggs and vanilla. Combine the flour, baking soda and salt; gradually add to creamed mixture. Stir in 1-1/4 cups walnuts. Finely chop the remaining nuts. , Shape dough into two 15-in. rolls. Roll in chopped nuts, pressing gently. Wrap each in plastic wrap. Refrigerate for 2 hours or until firm. , Unwrap dough; cut into 1/4-in. slices. Place 2 in. apart on greased baking sheets. Bake at 300° for 12 minutes or until lightly browned. Remove to wire racks.
Nutrition Facts : Calories 55 calories, Fat 3g fat (1g saturated fat), Cholesterol 7mg cholesterol, Sodium 30mg sodium, Carbohydrate 7g carbohydrate (4g sugars, Fiber 0 fiber), Protein 1g protein.
BLACK WALNUT REFRIGERATOR COOKIES
Make and share this Black Walnut Refrigerator Cookies recipe from Food.com.
Provided by grandma2969
Categories Dessert
Time P1DT9m
Yield 8 dozen
Number Of Ingredients 8
Steps:
- In a large mixing bowl, combine flour, sugar, butter, eggs, baking soda, cream of tartar, salt and vanilla.
- beat at low speed, scraping bowl often.till well mixed.about 3-4 minutes.
- stir in nuts.
- divide dough in half --
- shape each half into a 12x2" roll.
- wrap in waxed paper.refrigerate till firm.at least 2 hours.or overnight.
- preheat oven to 350*.
- cut rolls into 1/4" slices.
- place 1" apart on ungreased cookie sheet.
- bake 9-12 minutes or light golden brown.
- remove from sheets immediately --
- cool on wire racks completely.
Nutrition Facts : Calories 491.5, Fat 33.9, SaturatedFat 15.6, Cholesterol 113.9, Sodium 412.4, Carbohydrate 37.7, Fiber 2.3, Sugar 0.5, Protein 10.4
GRAMMY'S ICE BOX COOKIES
Walnuts and cinnamon flavor this refrigerator cookie ready to bake when you are.
Provided by Lisawas
Categories Desserts Cookies Refrigerator Cookie Recipes
Time 5h
Yield 36
Number Of Ingredients 8
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.
Nutrition Facts : Calories 226.8 calories, Carbohydrate 25.6 g, Cholesterol 15.5 mg, Fat 12.9 g, Fiber 0.8 g, Protein 3 g, SaturatedFat 2.1 g, Sodium 161.9 mg, Sugar 11.8 g
COCONUT ICEBOX COOKIES
Coconut flavored refrigerator cookies. They're light, crisp and delicious.
Provided by Nan
Categories Desserts Cookies Refrigerator Cookie Recipes
Time 2h30m
Yield 24
Number Of Ingredients 9
Steps:
- Cream the butter until smooth; add sugar and continue creaming until light and fluffy. Stir in egg, vanilla and coconut flavoring.
- Sift the flour with the salt and baking soda. Alternately add the flour mixture and the shredded coconut to the creamed mixture. Form the dough into logs about 2 inches in diameter. Tightly wrap dough and chill for at least two hours or overnight.
- Preheat oven to 375 degrees F (190 degrees C). Remove dough from refrigerator and cut into 1/4-inch slices. Bake on an ungreased cookie sheet until the edges are golden, about 10 minutes. Cool on wire rack.
Nutrition Facts : Calories 117.6 calories, Carbohydrate 17 g, Cholesterol 17.9 mg, Fat 5 g, Fiber 0.6 g, Protein 1.3 g, SaturatedFat 3.3 g, Sodium 138.1 mg, Sugar 9.5 g
FAVORITE BLACK WALNUT COOKIES
An easy cookie to make, with the distinctive flavor of black walnuts. It is especially good with a nice cup of tea, or coffee.
Provided by Terri McDougal
Categories Desserts Nut Dessert Recipes Walnut Dessert Recipes
Yield 24
Number Of Ingredients 8
Steps:
- In a large bowl, cream butter, white sugar, and brown sugar. Add eggs and beat until smooth. Sift together flour, baking soda, and salt. Stir dry ingredients into the creamed mixture until well blended. Stir in walnuts last. Shape dough into logs about 2 inches in diameter, wrap them in wax paper, and refrigerate until firm.
- Preheat oven to 350 degrees F (175 degrees C).
- Slice dough logs into 1/2 inch slices, and place on baking sheet. Bake in preheated oven for 8 to 10 minutes. Mmmm nuttylicious!
Nutrition Facts : Calories 229.9 calories, Carbohydrate 29.8 g, Cholesterol 35.8 mg, Fat 11.3 g, Fiber 0.8 g, Protein 3.5 g, SaturatedFat 5.2 g, Sodium 186.4 mg, Sugar 17.4 g
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