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Gaylene’s Icebox Cookies recipe

Gaylene’s nutty and crisp ‘icebox’ cookies.

Recipe: Gaylene’s IceboxCookies

1 cup butter, softened
1 cup granulated sugar
1 cup firmly packed brown sugar
2 large eggs
1 teaspoon vanilla extract
3 1/2 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon salt
1 cup chopped nuts

  • In a medium bowl, beat butter, sugar andbrown sugar with an electric mixer on medium speed for 30 seconds.Beat in eggs, one at a time; add vanilla with last egg. Sifttogether flour, baking soda and salt in a small bowl. Stir intocreamed mixture until thoroughly combined. Add nuts.
  • Form dough into a 1 to 1 1/2-inch wideroll. Wrap in plastic wrap and refrigerate for 3 hours or upto 24 hours.
  • Preheat oven to 375°F (190°C).
  • Remove wrap and cut into 1/4-inch slices.Place 2-inches apart on ungreased baking sheets.
  • Bake 8 to 10 minutes or until golden brownon the bottom. Cool on wire racks.

    Makes 30 cookies.

    Ice Box Cookies with the World's Premier Culinary College

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