Icebox Cookies(From The Files Of Viola Clark Williams) – a delicious recipe with flour, salt, soda, oleo, brown sugar, granulated sugar. Easy to follow and perfect for any occasion.
Serves 4
Baking & Desserts
Servings:persons
1
Have ingredients at room temperature.
2
Have baking sheets ready; do not grease.
3
Start oven 10 minutes before baking; set to 400u00b0.
4
Sift flour, measure; resift 3 times with salt and soda. Cream butter until smooth; add sugars gradually, creaming thoroughly.
5
Stir in vanilla, then eggs one at a time, and beat until well blended.
6
Add flour in 3 portions, mixing well after each.
7
Stir in nuts.
8
Chill dough until stiff, then divide in half and place on 2 sheets of waxed paper.
9
Quickly shape into 2 uniform rolls about 2 inches in diameter, then roll up in the paper.
10
Store in refrigerator until very firm, from 4 to 6 hours. When firm, slice with a sharp knife into 1/4-inch thick cookies. Bake 8 to 10 minutes to a pale golden color.
11
Dough will keep in refrigerator 3 to 5 days.
945
kcal
Calories
7
g
Fat
195
g
Carbs
23
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 9 ingredients. The key ingredients include: 2 3/4 c. all-purpose flour, 3/4 tsp. salt, 1/2 tsp. soda, 1/2 c. oleo, and more.
Yes, Icebox Cookies(From The Files Of Viola Clark Williams) falls under the Baking & Desserts category and is a great choice for this type of meal.
Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.
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