Wednesday, December 14, 2011

Brown-Sugar Icebox Cookies

Brown-Sugar Icebox Cookies

3 ½ cups sifted all-purpose flour
1 teaspoon baking soda
½ teaspoon salt
1 cup soft butter or margarine
2 cups light-brown sugar firmly packed
2 eggs
1 teaspoon vanilla extract
1 cup finely chopped walnuts or pecans  


1.                  Sift flour with baking soda and salt; set aside
2.                  In large bowl of electric mixer at medium speed, beat butter until light.  Gradually beat in sugar.  Add eggs and vanilla; continue beating until very light and fluffy.
3.                  At low speed, beat in half the flour mixture until smooth.  Mix in rest, with hands, to form a stiff dough.  Add nuts, mixing to combine well.
4.                  Turn out dough onto lightly floured surface.  Divide in thirds.  With hands, shape each third into a roll 8 inches long.
5.                  Wrap each in saran or foil.  Refrigerate until firm – about 8 hours, or overnight – before slicing and baking.  (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 7 to 10 minutes, or until lightly browned.  Remove to wire rack; cool.  Makes about 16 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 181 an edition of between 1950 – 1960s.  

PDF version of Brown-Sugar Icebox Cookies

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Thank You!

Shirley-Ann Pearman
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