So the recipe name “Old Fashioned Ice Box Cookies” refers to the fact that you refrigerate the cookie dough before baking and since this is a very old recipe, they still referred to the fridge as an Ice Box. The most festive cookies we ever did see. Increase the mixer’s speed to medium and beat for another minute and a half. The mixture will look curdled when you add the juice. Once the refrigerator was developed, some people still called their refrigerator “the Ice box”. 30 Easy Icebox Cookies That Will Make All Your Holiday Dreams Come True 1. Add the wet ingredients: Into the bowl with the butter and sugar, add the eggs, lime zest, and juice, and blend together on low for 30 seconds. Before homes had electricity they would have an Icebox, usually made of wood that had blocks of ice in it, to keep food items cold. On a lightly floured surface, shape the dough into three 10x1-in. Combine next 4 ingredients add to creamed mixture. The cold dough is easier to slice and helps the cookie retain it’s shape.įor you you youngsters out there, “Icebox” is an old term referring to an old style refrigerator of sorts. In a bowl, cream the butter and brown sugar. Note: any unused dough or cookie slices should be kept in the refrigerator until they go directly in the oven. Ingredients 1 cup (7 ounces) packed light brown sugar 12 tablespoons (6 ounces) unsalted butter, softened 1/4 teaspoon salt 1 large egg 2 teaspoons. Cool on brown paper (I use a cookie cooling rack) Bake the cookies until the edges are golden brown, about 15 minutesġ1. Proceed to remove the dough from the food processor and form it into a 1.5 wide log. Then, add in the egg yolk and lemon juice and then pulse until the dough comes together. Next, add in the butter and pulse until it is a sandy texture. When ready to bake, Preheat oven to 375 degrees, slice the dough into 1/2 inch slices, then place on an nongreased cookie sheetġ0. In a food processor or blender, pulse the flour, powdered sugar, salt and lemon zest until combined. Reduce mixer speed to low and mix in dry mixture until completely combined. Fold in pecans or coconut (dough will be sticky). Whisk flour with cocoa and baking powder in a small bowl. Combine the flour, baking soda and salt gradually add to cream mixture. Beat on medium speed until creamy, about 1 minute. ![]() You can keep the dough in the refrigerator for several days if you want to make the dough ahead of time.ĩ. Place sugar, butter, and salt in bowl of standing mixer fitted with paddle attachment. Roll and shape dough into desired length (I usually go with 2 1/2 inches wide by 12 inch long rolls, you should get about 4 rolls) then wrap tightly in plastic wrap and refrigerate for several hours or overnight. Add the Hot Water to moisten the batter just a bitĨ. Add the Flour 1 Cup at a time, and stir wellĦ. Stir in the Baking Soda, Cinnamon, Nutmeg, Cloves and Saltĥ. Cream together the Butter, Oil and Sugars in a very large bowlģ.
0 Comments
Leave a Reply. |
AuthorWrite something about yourself. No need to be fancy, just an overview. ArchivesCategories |