Wednesday, December 14, 2011

Oatmeal Icebox Cookies

Oatmeal Icebox Cookies


1 cup sifted all-purpose flour

½ teaspoon baking soda

½ teaspoon salt

½ teaspoon cinnamon

½ cup soft butter or margarine

½ cup granulated sugar

½ cup light-brown sugar, firmly packed

1 egg

2 tablespoons honey

1 ½ cups rolled oats


1.                  Sift flour with baking soda, salt, and cinnamon; set aside.

2.                  In large bowl, with wooden spoon, or portable electric mixer at medium speed, beat butter until light.  Gradually beat in sugars.  Add egg and honey; continue beating until very light and fluffy.

3.                  At low speed, gradually add half the flour mixture.  Mix in rest, with hands, to form a stiff dough.

4.                  Add oats, mixing to combine well.  Refrigerate 30 minutes.

5.                  Divide dough in half.  On lightly floured surface, shape each half into a 7 inches long.  Wrap in saran or foil; refrigerate until firm – about 8 hours, or overnight.  (Rolls may be stored in refrigerator a week or 10 days.  Bake fresh as desired.)

6.                  Preheat oven to 375°F. With sharp knife, cut as many ⅛ inch slices as desired for baking at one time.  Rewrap rest of roll; refrigerate.

7.                  Place slices, 2 inches apart, on ungreased cookie sheets.  Bake 8 to 10 minutes, or until lightly browned.  Remove to wire rack; let cool.  Makes about 7 dozen in all.

Cookies were made and prepared by Shirley-Ann Pearman

Photography by Shirley-Ann Pearman

Recipe was taken from McCall CookBook, the chapter on “Refrigerator Cookies”, page 184 an edition of between 1950 – 1960s. 

Shopping Online
Wilton Comfort Grip Cookie PressWilton Comfort Grip Cookie Press
Cookie Making Products ltraBake Parchment Paper Sheets - 12 × 16½
Shop online at your one stop shop with many departments, along with access to hundreds of the world's online stores such as Macys, JCPenney, Target etc.   
Sales and discounts available daily on many products.  Rewards are available to shoppers as well. 
Thank You!
Shirley-Ann Pearman
Recipe Marketing
Marketing Sites

No comments:

Post a Comment