Ice Box Cookies
📜 Collection: Burcea Collection | ✍️ Attribution: Unattributed | 📂 Category: Desserts A classic heirloom recipe for crisp, buttery slice-and-bake ice box cookies. Richly textured with a blend of butter and lard, and studded with chopped nuts.
| Prep Time | Cook Time | Inactive / Chill Time | Yield / Servings |
|---|---|---|---|
| 20 mins | 10 mins | 8 hours | 36 cookies |
🔪 Key Equipment
- Mixing bowl
- Wax paper
- Baking sheet
- Sharp knife
Ingredients
| Measurements | Ingredients | Prep / Notes |
|---|---|---|
| 1 cup | Brown Sugar | packed |
| 1 cup | White Sugar | |
| 3/4 cup | Butter | softened |
| 3/4 cup | Lard | |
| 3 | Eggs | |
| 4 1/2 cups | Flour | all-purpose |
| 1 tsp | Baking Soda | |
| 1/2 tsp | Salt | |
| 1 tsp | Baking Powder | |
| 1/2 cup | Nuts | chopped |
| 1 tsp | Vanilla Extract |
Instructions
Step 1: Mix the Dough
- In a large mixing bowl, combine 1 cup brown sugar, 1 cup white sugar, 3/4 cup butter, and 3/4 cup lard.
- Mix with hand until thoroughly combined and creamy.
- Incorporate the 3 eggs and 1 tsp vanilla extract, mixing well.
- Sift together 4 1/2 cups flour, 1 tsp baking soda, 1/2 tsp salt, and 1 tsp baking powder.
- Gradually blend the dry ingredients into the wet mixture, then fold in 1/2 cup nuts until a stiff dough forms.
Step 2: Shape and Chill
- Divide the dough and roll into logs (like a jelly roll) using wax paper to wrap them tightly.
- Put in a cold place (refrigerator) to chill overnight or until completely firm.
Step 3: Slice and Bake
- Preheat your oven to 375°F (190°C).
- Using a sharp knife, slice the chilled dough logs into thin rounds.
- Place slices on an ungreased baking sheet and bake for 8 to 10 minutes until the edges are lightly golden brown and set.
💡 Make-Ahead & Storage: The cookie dough logs can be kept wrapped in the refrigerator for up to 3 days, or frozen for up to 3 months before slicing and baking.
Original Recipe Scan
