Tuesday, December 6, 2011

'Tis the season, Cookies, 4

Icebox cookies are great because you can make the dough a day or two in advance of the actual baking. That means you can make another cookie like the Spritz cookies that bake at the same temperature and when you are through baking those leave the oven on and bake the icebox cookies.

These were one of Bopa’s favorite cookies. They have finely chopped walnuts in them but otherwise are small and plain—no sprinkles or sugary frostings. The recipe comes from the 1963 McCall’s Cook Book, p. 180.

Vanilla Icebox Cookies

Bake in preheated oven 375℉
Bake for 8 to 10 minutes

2 cups flour
1 ½ teaspoons baking powder
½ teaspoon salt
2/3 cup butter
1 cup sugar
1 egg
1 teaspoon vanilla extract
1 cup finely chopped walnuts

1. In a large bowl beat the butter until light with a wooden spoon
2. Add sugar, then egg and flavoring continue beating until light and fluffy
3. Add the dry ingredients in two portions and mix with hands to form stiff dough
4. Add the chopped nuts and combine well.
5. Form dough into a large ball, cut in half.

6. Roll the portions into two long rolls.
7. Wrap in plastic wrap and foil. Refrigerate overnight.
8. When ready to bake use a sharp knife to cut penny slices and bake on ungreased cookie sheets for approximately 9 min.

Makes about 120 small cookies.

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