Ice Box Nut Cookies
📜 Collection: John B. Collection | ✍️ Attribution: Unattributed | 📂 Category: Desserts Discover a classic recipe for Ice Box Nut Cookies, featuring a rich blend of brown sugar, butter, and crunchy nuts. Perfect for slicing and baking fresh whenever a sweet craving strikes.
| Prep Time | Cook Time | Inactive / Chill Time | Yield / Servings |
|---|---|---|---|
| 30 mins | 12 mins | 2 hours | 24 cookies |
🔪 Key Equipment
- Mixing bowl
- Baking sheet
- Knife
Ingredients
Cookie Ingredients
| Measurements | Ingredients | Prep / Notes |
|---|---|---|
| 2 cups | Brown Sugar | Packed |
| 1 cup | Butter | Softened |
| 2 | Eggs | Beaten |
| 3 1/2 cups | Flour | Sifted |
| 1 tsp | Soda | Baking soda |
| 1 tsp | Cream of Tartar | None |
| 1 cup | Nuts | Chopped |
| 1 tsp | Vanilla | Extract (implied) |
Instructions
Step 1: Mixing the Dough
- Cream together the 1 cup butter and 2 cups brown sugar until light and fluffy.
- Beat in the 2 eggs and add a splash of 1 tsp vanilla.
- Sift in the 3 1/2 cups flour, 1 tsp soda, and 1 tsp cream of tartar, mixing until a cohesive dough forms.
- Fold in the 1 cup nuts until evenly distributed throughout the dough.
Step 2: Chilling and Slicing
- Shape the dough into logs, wrap tightly in parchment paper or plastic wrap, and chill in the ice box or refrigerator for at least 2 hours until firm.
- Slice the chilled logs into thin rounds using a sharp knife.
Step 3: Baking
- Preheat the oven and place slices on a greased baking sheet.
- Bake at 350°F (175°C) for about 10 to 12 minutes until the edges are golden brown and set.
💡 Make-Ahead & Storage: The dough logs can be wrapped tightly and stored in the refrigerator for up to 5 days or frozen for up to 1 month before slicing and baking.
Original Recipe Scan
