Vanilla Nut Refrigerator Cookies
This recipe, originally called Ice Box Cookies, is from Grandma Myers recipe box. It has been modified a bit by substituting unsalted butter for the shortening, and toasting the nuts. This century old recipe is still delicious.
I often keep the unbaked cookie logs in the freezer instead of the refrigerator. The logs are easier to slice and they can be stored for long periods of time if well wrapped.
I often keep the unbaked cookie logs in the freezer instead of the refrigerator. The logs are easier to slice and they can be stored for long periods of time if well wrapped.
Recipe type: Dessert | Refrigerator Cookies | Icebox Cookies
Prep time:
Cook time:
Total time:
Recipe Notes
Pan: Two Large Baking Sheets Pan Prep: Ungreased or Parchment Lined Oven Temp: 350° Yield: 10 Dozen Storage: Airtight Container, Room Temperature
Help: Cookie Hints and Tips, Toasting Nuts and Seeds
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accurate, and well worth the investment. I use my Thermapen Thermometer for checking room temperature ingredients, tempering chocolate, baking bread, making pastry creams, sugar syrup, caramel, and candy, cooking meats and fish, and deep frying. Thermapen Thermometer available here.
Help: Cookie Hints and Tips, Toasting Nuts and Seeds
TheBakingPan Recommends: The BEST instant read thermometer I’ve used for cooking and baking; the ThermoWorks Splash-Proof Super-Fast Thermapen Thermometer is incredibly fast,
accurate, and well worth the investment. I use my Thermapen Thermometer for checking room temperature ingredients, tempering chocolate, baking bread, making pastry creams, sugar syrup, caramel, and candy, cooking meats and fish, and deep frying. Thermapen Thermometer available here.Ingredients
Dough:
- 1½ cups unsalted butter, room temperature
- 1 cup firmly packed light brown sugar
- 1 cup granulated sugar
- 2 large eggs
- 1 teaspoon pure vanilla extract
- 5 cups all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon salt
- 1 cup toasted walnuts or pecans, coarsely chopped
Instructions
Dough:
- In a large bowl of an electric mixer, combine butter, brown sugar, and granulated sugar; beat together until mixture is light and fluffy. Scrape down the sides and bottom of the bowl with a rubber spatula so the mixture blends evenly. Add eggs and vanilla; beat until thoroughly mixed. Add flour, baking soda, and salt; stir until mixed. Add nuts; stir until mixed.
- Divide dough into 4 equal pieces. Shape each piece into a round or square log, about 10 inches long. Wrap each log in wax paper or plastic wrap and refrigerate until well chilled, at least 4 hours or overnight. Tip: keep the unbaked logs in the freezer instead of the refrigerator if you prefer. The logs are easier to slice and they can be stored for long periods of time if well wrapped.
- Preheat oven to 350 degrees F. Baking sheets may be ungreased, lined with parchment paper, or lined with a non-stick baking mat.
- Slice dough into ¼ inch slices and place 2 inches apart on baking sheets. Return remaining dough to refrigerator until ready to use. Tip: My favorite tool to cut refrigerator cookies is a stainless steel dough scraper; simply push the dough scraper straight down into the cookie for straight cuts. Or use a small kitchen knife to slice the cookies.
- Bake: Bake 9 minutes or until cookies are set and the edges are just barely browned. Tip: if the unbaked cookie logs are stored in the freezer instead of the refrigerator the baking time will normally be longer, about 14 minutes. Remove cookies from baking sheets with a metal spatula and place on a wire cooling rack to cool.