Vanilla-Nut Icebox Cookies With Mixed Peel And Raisins
Ingredients
2 cups sifted all-purpose flour
1½ teaspoons baking powder
½ teaspoon salt
⅔ cup soft butter or margarine
1 cup sugar
1 egg
1 teaspoon vanilla extract
½ cup finely chopped walnuts, pecans, or unsalted peanuts
½ cup of mixed peel and raisins (that had been soaking for Christmas Fruit Cake)
Method
1. On sheet of waxed paper, sift flour with baking powder and salt; set aside. In large bowl, with wooden spoon, or portable electric mixer at medium speed, beat butter until light. Gradually beat in sugar. Add egg and vanilla; continue beating until very light and fluffy.
2. At low speed, beat in half the flour mixture; mix in rest, with hands, to form a stiff dough. Add chopped nuts, mixed peel and raisins, mixing to combine well.
3. Turn out dough onto lightly floured surface. Divide in half. With hands, shape each half into a roll 7 inches long. Wrap each roll in saran or foil. Refrigerate until firm – about 8 hours, or overnight – before slicing and baking. (Rolls of cookie dough may be stored in refrigerator as long as 10 days. Slice and freshly bake as many as desired.)
4. 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. Place slices, 2 inches apart, on ungreased cookie sheets. Bake 8 to 10 minutes, or until lightly browned. With spatula, lift cookies from cookie sheets to wire rack. Let cool completely. Makes about 9 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 180 an edition of between 1950 – 1960s.
In addition, added to mixture was mixed peel and raisins that had been soaking for Christmas Fruit Cake. The original recipe called for 1 cup of finely chopped walnuts, pecans or unsalted peanuts. In this case I used ½ cup of pecans and ½ cup of the soaking fruit, which added a nice Christmas Fruit Cake flavour to the cookies.
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