Favourite Icebox Cookie Recipes?

REC: Peanut Butter Filled Peanut Butter Cookies

I keep logs of these in the freezer, and slice them straight from the freezer. I just made a batch last night for a meeting.

It takes a little more time to stuff them with peanut butter, but everyone is so amazed at how peanut buttery they are. Be generous with the peanut butter - sometimes it looks like there is more peanut butter than cookie dough smileys/smile.gif


Peanut Butter Filled Peanut Butter Cookies
2 1/2 cups (12 1/2 oz) flour
1 teaspoon baking soda
1 teaspoon baking powder
1/4 teaspoon salt

1 cup (8 oz) butter
1 cup (7 oz) sugar
1 cup (7 1/2 oz) brown sugar
1 cup (9 oz) smooth peanut butter
2 eggs
1 teaspoon vanilla

Extra peanut butter, for filling cookies (about 3/4 cup or so)

Sift flour, baking soda, baking powder and salt together into a medium bowl, set aside.

Cream butter and both sugars. Add peanut butter and blend. Add eggs and vanilla, mix until well blended.

Add sifted dry ingredients, and stir just until flour is incorporated.

Divide dough into thirds, and roll each portion in waxed paper, forming a log about 2” in diameter. Refrigerate until firm (at least 2 hours or overnight).

Place extra peanut butter into a ziploc bag, and cut off a very small corner.

Slice rolls into thin slices, and place on cookie sheet, about 2” apart. Squeeze a small amount of peanut butter onto each slice, then top with another slice of dough. Set aside for a couple of minutes, until the dough softens a bit.

Make criss crosses on each cookie with a fork dipped in sugar.

Bake at 350º for 12-15 minutes, until golden brown all over.

(You can also make the cookies without the peanut butter filling – just make the slices thicker. Or you can also use the dough to make drop cookies without the filling.)

 
REC: Tiny Ginger Cookies

These started off as a drop cookie recipe, but I find it so much easier to make it as an icebox cookie. (The dough would melt too fast if I tried to roll it into balls in my hands!)





Ginger Cookies Makes about 8 dozen very small cookies
3/4 cup butter
1 cup sugar
1 egg
1/4 cup light molasses
2 cups flour
1/2 teaspoon salt
2 teaspoons baking soda
1 teaspoon ginger
1 teaspoon cinnamon
1 teaspoon cloves
Extra sugar, for rolling cookies in

Cream butter and sugar. Mix in egg and molasses.

Sift remaining ingredients together, and add to butter mixture. Mix until just incorporated.

Tear off four pieces of waxed paper. Place a fourth along the length of the wax paper, and roll in a skinny log (approx 1" in diameter). Repeat with the remaining dough. Refrigerate until firm, at least 2 hours.

Preheat oven to 350º F. Slice the logs approx ¼” thick. Roll each slice in the extra sugar, and bake on lightly greased cookie sheet 8 to 10 minutes (or about 6 minutes for chewy cookies.) Let cookies rest on sheets for about 2 minutes, then remove to cooling racks to cool completely.

 
REC: Macadamia Coconut Icebox Cookies

I love the flavor of the mac nuts in these cookies!

Macadamia Coconut Icebox Cookies
from allrecipes.com
Recipe yield: 6 dozen.

1 1/2 cups (12 oz) butter, softened
1 1/4 cups (8 3/4 oz.) white sugar
1 tablespoon vanilla extract
2 cups (9 oz.) all-purpose flour
1 teaspoon baking soda
1/4 teaspoon salt
2 cups (7 oz) rolled oats
2 cups (8 oz.) chopped macadamia nuts
1 cup (3 oz.) flaked coconut

In a large bowl, cream butter and sugar until fluffy. Stir in vanilla. Sift together flour, baking soda, and salt. Stir into the butter mixture. Then stir in the oatmeal, macadamia nuts and coconut.

Divide dough into three portions (1 lb. 1 oz each) and roll each portion into a log about 2 1/2 inches in diameter. Wrap each log in plastic wrap and put into the refrigerator to chill for 2 hours, or wrap and freeze for up to 2 months.

Preheat oven to 325ºF. Grease cookie sheets or line them with parchment paper (I used Silpats). If frozen, let dough logs sit out at room temperature for 5 minutes. Slice each log into 1/4 inch rounds and place about 1 inch apart on prepared baking sheets.

Bake for 12 to 15 minutes until golden brown. Allow to cool for 1 minute on baking sheet, then remove to wire racks to cool.

 
REC: Pecan Crisps

These are shortbread-like cookies that have a wonderful, crisp texture, and are not very sweet.. It would be great with coffee! My comments are in ():

Pecan Crisps
from The International Cookie Cookbook, by Nancy Baggett.

"These crispy, melt-in-the-mouth icebox cookies combine the flavors of toasted pecans, brown sugar and fresh, sweet butter. The recipe makes two logs of dough, which can be stored in the freezer for up to two weeks, to be sliced and baked as needed."

1 1/4 cups chopped pecans
2 1/3 cups all-purpose or unbleached white flour
1/2 teaspoon baking soda
1/2 teaspoon salt
1/2 cup unsalted butter, slightly softened
1/2 cup packed brown sugar
1/2 cup powdered sugar
1 large egg
1/2 cup flavorless oil
1 teaspoon vanilla extract

Preheat the oven to 325: F. Spread pecans in a single layer in a large baking pan and toast in the oven for 7-8 minutes, stirring occasionally, until fragrant and browned. Remove from the oven and set aside to cool. Thoroughly stir together flour, baking soda and salt.

In a large mixing bowl, combine butter, brown and powdered sugars, and beat until fluffy and smooth. Add egg, oil and vanilla and beat until well mixed.

Beat in dry ingredients. Stir in half of the toasted, cooled pecans. Cover and refrigerate dough for 1 hour, or until slightly firm.

Divide dough in half. Lay each half on a 15-inch long sheet of waxed paper and shape into smooth 2-inch diameter logs about 9 1/2-inches long. Sprinkle half of the remaining pecans over each log, pressing and firmly patting them into the surface. Wrap logs tightly and freeze for at least 4 hours, or until very firm. The dough may be placed in plastic bags and frozen for up to 2 weeks, if desired. (I didn’t freeze the dough I just left the logs in the fridge overnight. I cut a slit in a cardboard tube from inside a roll of paper towels, and placed the log in it, so the bottom would stay nice and round.)

Preheat the oven to 375ºF. Grease several baking sheets. (I use silpats.)

Remove one log from the freezer, cut quickly into 1/4-inch thick slices, and place 1 1/2 inches apart on baking sheets. (Leave the second log in the freezer until just before slicing and baking. (The cookies don't spread much, and retain their shape very well, so make it look nice )

Immediately place in upper third of the oven and bake for 9 to 11 minutes, or until nicely colored all over and slightly darker around edges. Reverse baking sheets from front to back halfway through to ensure even browning. Using a spatula, transfer the cookies to wire racks and let stand until completely cooled.

Store in an airtight container for up to a week. Freeze for longer storage. Makes 55 to 60 2 1/ 2-inch cookies.

 
REC: Butterscotch Icebox Cookies

Butterscotch Icebox Cookies
Here's one from allrecipes.com. Love the brown sugar butterscotchy flavor!

1 cup butter
2 cups packed dark brown sugar
2 eggs
3 1/2 cups all-purpose flour
1/2 teaspoon salt
1 teaspoon baking soda
1 teaspoon vanilla extract
1 cup chopped pecans

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 (400º was much too high for me - I bake mine at 350º).

When done, remove from pan at once with a spatula. Store in a covered container and they will remain crisp.

Mac nuts or almonds would be great in either cookie! I usually use pecans, but hubby uses mac nuts.

I also have a C&H sugar recipe called Butterscotch Drops - it's identical to this one, but has only 2 1/2 cups of flour and no nuts. I use that one as a drop cookie, and bake at 350º for 10-12 minutes. The C&H one spreads a lot more than the icebox cookie, and is crisper.

 
REC: Sugar Gems

The cookie is really light and crisp - I love the texture of it! We had a discussion about these a while ago - there's a bunch of different names for them, but it's easy to recognize, cause it's the only cookie recipe I know with oil in it!

This is a huge recipe, so feel free to cut it in half, if it's too much.

The dough for this cookie is fairly soft, so make sure it's well chilled when you're slicing these.

One thing to note: MAKE SURE YOUR OIL IS NOT RANCID! I made half a batch one day and didn't notice the oil was rancid until after I baked the first batch. ARRGH!


Sugar Gem Cookies (5 rolls, 1 lb 4 oz each)
9 cups flour
2 teaspoons salt
2 teaspoons baking soda
2 teaspoons cream of tartar

2 cups butter
2 cups granulated sugar
2 cups powdered sugar
2 cups vegetable oil (I've decreased this to 1 3/4 cup)
4 eggs
2 teaspoons vanilla

Colored sugar sprinkles

Sift flour, baking soda and cream of tartar together in a large bowl; set aside.

Cream butter and both sugars. Add vanilla, mix well. Add vegetable oil, and eggs and mix until combined.

Add dry ingredients, mix well until just combined. (Dough is really soft).

Drop one-fifth of the batter onto a sheet of waxed paper and roll up into a 12” log. Repeat with the remaining dough. Refrigerate overnight.

Preheat oven to 350º. Slice on roll at a time (keep the other rolls in the fridge) into 3/8” slices. Place on cookies sheet 2” apart (these spread a lot). Sprinkle colored sugar on cookies.

Bake at 350º for 20 minutes until browned all over.

I've also rolled the dough logs in the colored sugar, so that the rim of each cookie is colored. It's pretty that way, but you have to make sure you press the sugar in tightly.

 
Michael, do you cut the pipe in half? If not, how do you get the dough into the pipe?

I use paper towel tubes, because they're pliable, and I can mold the cookie dough logs into roundish shapes, but they're not perfect cylinders, as I imagine the pipes would be.

 
I want that red one!!

About the pvc pipe, if you pack it in there, what would you use to push it out? That red cookie mold had a pusher-thingie.

Now why don't they sell those things now?

 
Maybe you could wrap the dough in plastic wrap, stuff it in the pipe, and then

pull it out after it's frozen.

You can have a freezer full of the pipes with perfectly round logs.

 
the cardboard tubes actually work really well to help roll into nice round shapes, and then to keep

the rounds protected in the freezer or fridge. the only problem might be that your family will try to intervene---thinking you have the dreaded hoarding compulsion(saving paper towel tubes, yikes)

 
LOL. off the subject, but was wondering if you're planning another trip to Paris? I so enjoyed

your trip blog.

 
Oh, hahaha. another suggestion was for krispie treats formation. that would work, fer sure.

I think it would be too hard to push the dough out of the forms, and you couldn't use plastic wrap because of all the nooks and crannies.

 
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