Orange Peanut Butter Ice Box Cookies
📜 Collection: John B Collection | ✍️ Attribution: Unknown | 📂 Category: Desserts A classic vintage ice box cookie recipe that pairs creamy peanut butter with bright orange zest. These slice-and-bake cookies are perfect for preparing ahead and keeping on hand for quick treats.
| Prep Time | Cook Time | Inactive / Chill Time | Yield / Servings |
|---|---|---|---|
| 20 mins | 10 mins | 12 hours | 3–4 dozen |
🔪 Key Equipment
- Mixing bowl
- Electric mixer
- Waxed paper
- Baking sheet
Ingredients
| Measurements | Ingredients | Prep / Notes |
|---|---|---|
| 1/2 Cup | Butter | softened |
| 1/2 Cup | Peanut Butter | creamy |
| 1/2 Cup | Brown Sugar | packed |
| 1/2 Cup | White Sugar | granulated |
| 1 | Egg | well beaten |
| 2 Tbsp | Orange Juice | fresh |
| 1 Tbsp | Orange Rind | grated |
| 2 3/4 Cups | Flour | sifted |
| 1/4 tsp | Salt | fine |
| 1/2 tsp | Soda | baking soda |
| 1/2 Cup | Pecan | chopped nut meats |
Instructions
Step 1: Prepare the Dough
- In a large bowl, cream together the 1/2 cup butter and 1/2 cup peanut butter until smooth.
- Add the 1/2 cup brown sugar and 1/2 cup white sugar, mixing until light and fluffy.
- Beat in the 1 egg, 2 tbsp orange juice, and 1 tbsp orange rind until well combined.
- Gradually stir in the 2 3/4 cups flour (previously sifted with 1/4 tsp salt and 1/2 tsp soda) and fold in the 1/2 cup pecan nut meats.
Step 2: Chill and Bake
- Form the dough into logs or rolls, wrap tightly in waxed paper, and chill in the refrigerator overnight until firm.
- Preheat oven to 375°F. Slice the chilled dough into rounds and bake for 8-10 minutes until the edges are lightly golden and fragrant.
💡 Make-Ahead & Storage: The dough logs can be kept in the refrigerator for up to 3 days or frozen for up to 1 month before slicing and baking.
Original Recipe Scan
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