Ice Box Cookies
Yield
3 dozenPrep
20 minCook
10 minReady
2 hrsTrans-fat Free, High Fiber, Sugar-Free
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | cup |
butter
|
|
| 2 | cups |
brown sugar
|
*
|
| 2 | large |
eggs
|
|
| 1 | teaspoon |
baking powder
|
|
| ½ | teaspoon |
salt
|
|
| 3 | cups |
all-purpose flour
|
|
| ½ | teaspoon |
baking soda
|
|
| 1 | cup |
nuts
finely chopped |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 237 | ml |
butter
|
|
| 473 | ml |
brown sugar
|
*
|
| 2 | large |
eggs
|
|
| 5 | ml |
baking powder
|
|
| 2.5 | ml |
salt
|
|
| 7.1E+2 | ml |
all-purpose flour
|
|
| 2.5 | ml |
baking soda
|
|
| 237 | ml |
nuts
finely chopped |
|
Directions
Mix well in order given one at a time.
Press and shape dough into three loaves, about 2 inches square and 5 inches long on sheets of waxed paper.
Wrap tightly in waxed paper and put in refrigerator.
Chill at least 2 hours.
Place on inch apart on ungreased baking sheet.
Bake 375℉ (190℃). for 10 to 12 minutes.
