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Slice & Bake Cookies…
Grandma has been making these for centuries (well, maybe decades). She called them “Ice
Box Cookies”. The cookie dough is shaped into rolls, refrigerated or frozen. Wrapped tightly, they will keep frozen for 2 months or
refrigerated, for a week to 10 days. They are ready for “drop-in” company on a short notice or fresh homemade cookies anytime! And
did I mention this also saves money?! Our “blast-from-the-past" this month also features a fun treat for the children, “Emma’s Holly”
cookies!
Basic Ice Box Cookies
1 lb. (4 sticks) butter, softened
2 cups granulated sugar
1 large egg
6 cups all-purpose flour
1 Tbsp. vanilla
Pinch
salt
Cream butter and sugar, add egg, flour and salt. With lightly floured hands, shape into rolls, wrap in plastic wrap and
chill until firm, several hours or overnight. Preheat oven to 350º. Cut rolls into slices, about ¼ inch thick, place on greased
cookie sheets about 2 inches apart and bake for 8 to 10 minutes. Remove from cookie sheets and place on wire racks to cool completely.
Variations: Chocolate Cookies: Add ¼ cup Hershey’s baking cocoa plus an additional 2 Tbsp. sugar and
use 5 cups of flour instead of 6 cups.
Butterscotch Cookies: Same as basic recipe except substitute light brown sugar, packed,
instead of granulated.
Ice Box Pecan Cookies
1¾ cups sifted all-purpose flour
12 Tbsp. butter, softened
2/3 cup granulated sugar
1 large egg
1¼ tsp. vanilla
¾
cup finely chopped pecans, divided
Sift the flour into a bowl and set aside. Cream butter and sugar; beat in egg and vanilla.
With a wooden spoon, gradually stir in the flour, mixing until no trace of the flour is showing. Stir ¼ cup of the pecans into the
cookie batter. Divide the dough in half and form each into a roll about 6 inches long. Roll each roll into the remaining pecans. Wrap
each roll in plastic wrap and refrigerate overnight. Preheat oven to 350º. Cut each roll into about 18 slices (about 1/3-inch thick
or thicker if you wish). Place 2-inches apart on greased cookie sheets. And bake 12 to 15 minutes till nicely browned. Remove
from baking sheets and place on cooling rack to cool completely.
Variation: Substitute very finely chopped Walnuts for the pecans.
Chocolate Chip Ice Box Cookies
1½ cups all-purpose flour
½ tsp. each baking powder and salt
1 cup butter, softened
1 cup light brown
sugar, packed
½ cup granulated sugar
1 large egg
1½ tsp. vanilla
1 cup mini-size chocolate chips
1 cup finely chopped pecans
Combine
flour, baking powder and salt; set aside. Cream butter and sugars; beat in egg and vanilla till light & fluffy. With a spoon,
stir in flour mixture, chocolate chips and pecans, just till blended. With floured hands, shape into 2, 8-inch rolls. If dough is
too soft, chill slightly before rolling. Wrap each roll in plastic wrap and chill several hours or overnight. Preheat oven to 375º.
Cut rolls into ¼ inch slices and bake on ungreased cookie sheets for 8 to 10 minutes. Cool on wire rack. Makes about 5 dozen.
Peanut Butter Ice Box Cookies
2½ cups all-purpose flour
1 Tbsp. baking powder
½ tsp. salt
½ tsp. ground cinnamon
2 cups peanut butter,
smooth or chunky
1 cup butter, softened
1 cup granulated sugar
1 cup light brown sugar, packed
2 large eggs
2 tsp. vanilla
Emma’s Holly Cookies
30 large marshmallows
½ cup butter
1 tsp. vanilla
2 tsp. green food coloring
3½ cups corn flake cereal
Red hots
candy
Combine the marshmallow, butter, vanilla and food color in top of a double boiler. Heat over boiling water, stirring frequently until the marshmallows and butter are melted. Carefully, adding gradually, stir in corn flakes. Drop by teaspoonfuls onto waxed paper
in circles to look like small wreaths. Decorate randomly with little groups of 3 red hearts. Makes about 30 pieces.
Decorating
Idea: Can make into one large wreath and use as an edible centerpiece!