Time 30m Yield about 8 dozen. Number Of Ingredients 7 Steps:
In a bowl, cream butter and sugar. Beat in eggs and vanilla. Combine flour, baking soda and salt; gradually add to creamed mixture. On a lightly floured surface, shape dough into three 10-in. long rolls. Tightly wrap each roll in waxed paper. Chill for 1 hour or until firm., Cut into 3/8-in. slices; place on greased baking sheets. Sprinkle with sugar. Bake at 375° for 8-10 minutes or until lightly browned. Cool on wire racks.
Time 2h45m Yield 16 to 20 dozen Number Of Ingredients 10 Steps:
Preheat oven to 350 degrees F. With an electric mixer or by hand, cream butter and sugars in a large bowl. Add eggs and vanilla. In a separate large bowl, sift together the flour, cream of tartar, baking soda and salt. Add flour mixture to egg mixture in 3 additions. Stir in nuts. Divide the dough into quarters, and then roll it into 4 logs. Place dough in refrigerator to chill for 2 hours. Remove dough and cut into 1/4-inch thick slices. Place on a floured, but not greased, baking sheet and bake for about 15 minutes. Remove to a rack and cool.
Time 2h20m Yield about 80 cookies Number Of Ingredients 9 Steps:
In a bowl, combine the flour, baking soda, and salt; stir will to mix. In the bowl of a standing electric mixer fitted with the paddle attachment, beat the butter and brown sugar together on medium speed until well mixed, about 1 minute, then beat in the vanilla. Beat in the eggs, 1 at a time, beating smooth after each addition. Scrape the bowl and beater well and beat in the flour mixture followed immediately by the almonds. Scrape the dough onto a lightly floured work surface and shape and squeeze it into two rough cylinders, each about 10 inches long and 2 inches in diameter. Roll a piece of parchment or waxed paper around each piece of dough and tighten by pressing it in with the side of a cookie sheet or a piece of stiff cardboard. Chill the dough until firm. Or, at this stage, it can be double-wrapped in plastic, frozen, and kept for up to several weeks. When you are ready to bake the cookies, set the racks in the upper and lower thirds of the oven and preheat to 350 degrees. Slice the cookies 1/4-inch thick, rotating the roll of dough often as you slice so it doesn’t become squashed from the weight of the knife. Arrange the cookies on the prepared pans about 1-inch apart in all directions and bake them for about 12 to 15 minutes, until they have puffed somewhat and have become dull and are firm to the touch. Slide the papers from the pans onto racks. After the cookies have cooled, store them between sheets of parchment or waxed paper in a tin or plastic container with a tight-fitting cover.
Yield 30 Number Of Ingredients 11 Steps:
Cream shortening with sugars. Mix in beaten eggs. Sift together flour, cream of tartar, baking soda, salt, and cinnamon; mix into creamed mixture. Stir in nuts and vanilla. Make rolls about 2 inches in diameter. Refrigerate overnight. Slice about 3/8 inch thick, and place on greased cookie sheets. Bake at 350 degrees F (175 degrees C) for 12 to 15 minutes.
Yield Makes about 30 Number Of Ingredients 1 Steps:
On a large piece of parchment or waxed paper, gently form 1/2 recipe all-in-one cookie dough into an 8-inch log. Fold one short end of paper over log; wedge a baking sheet against log. Holding other end of paper at an angle, push baking sheet against log while pulling on paper, creating a smooth, compact log. Gently roll log in desired topping to coat; wrap in parchment. Refrigerate until firm, at least 2 hours. Preheat oven to 350 degrees. Unwrap log, and place on a cutting board. Using a serrated knife, slice into 1/4-inch-thick rounds. Place rounds on parchment-lined baking sheets, 1 inch apart. Bake until pale golden, 13 to 15 minutes, rotating sheets halfway through.
Time 1h25m Yield 24 Number Of Ingredients 10 Steps:
Beat brown sugar, butter, and white sugar with an electric mixer in a large bowl until smooth. Beat the first egg into the butter until completely blended, then beat in the vanilla extract with the last egg. Mix flour, baking powder, and salt together in a bowl; stir into creamed butter mixture until dough is just mixed. Fold pecans and candied cherries into dough. Shape dough into 1 1/2-inch rolls on a piece of waxed paper. Seal waxed paper on the ends with tape; refrigerate until chilled and firm, at least 1 hour. Preheat oven to 375 degrees F (190 degrees C). Slice cookies to about 1/4-inch thickness and arrange on a baking sheet. Bake in the preheated oven until edges are lightly browned, about 10 minutes.
More about “icebox sugar cookies recipes”
Time 27m Yield 24-36 cookies Number Of Ingredients 9 Steps:
Sift dry ingredients together. Cream butter and sugar together; add eggs and vanilla. Add the dry ingredients and finally the nuts together. Using sheets of wax paper drop about a cup and 1/2 of the cookie mixture onto the paper and roll into logs, sealing the cookie dough inside the wax paper. Place in Refrigerator for at least 2 hours. Unwrap the wax paper and slice about 1/4 inch thick slices and place on cookie sheet. Bake in a preheated 375F oven for 10-12 minutes. Store in any cookie jar.
