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Icebox Cookies

 

21

Yield

12

servings

Prep

10

min

Cook

20

min

Ready

30

min

Trans-fat Free
 

Ingredients

237 ml butter
softened
237 ml brown sugar
*
237 ml sugar
2 large eggs
5 ml almond extract
*
828 ml all-purpose flour
5 ml baking soda
10 ml cinnamon
2.5 ml salt
237 ml pecans
chopped

Directions

In mixing bowl, cream butter and sugars until well blended.

Add eggs and almond extract and beat until light and fluffy.

Sift together the flour, soda, cinnamon and salt.

Add to the creamed mixture and mix well.

Stir in chopped pecans.

Shape the dough into 3 or 4 rolls, about 2 inches in diameter.

Wrap each roll individually in waxed paper and chill for several hours.

The rolls may be left refrigerated for several weeks or frozen for several months.

When ready to bake, cut the cookies about ¼ inch thick and bake on a greased cookie sheet for 8 to 10 minutes in a 400℉ (200℃) oven.

Yields 6 to 8 dozen.

 

* not incl. in nutrient facts

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Nutrition Facts

Serving Size 90g (3.2 oz)
Amount per Serving
Calories 40851% of calories from fat
 % Daily Value *
Total Fat 23g 36%
Saturated Fat 11g 53%
Trans Fat 0g
Cholesterol 76mg 25%
Sodium 265mg 11%
Total Carbohydrate 15g 15%
Dietary Fiber 2g 8%
Sugars g
Protein 12g
Vitamin A 10% Vitamin C 0%
Calcium 3% Iron 12%
* based on a 2,000 calorie diet How is this calculated?

 

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