Tennessee Icebox Cookies

Recipe by HeatherFeather
MAKE IT SHINE! ADD YOUR PHOTO
READY IN: 42mins
SERVES: 80
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • PLAN AHEAD: Dough requires chilling.
  • Combine flour, baking soda, and salt.
  • Beat butter and brown sugar together using an electric mixer until well mixed, just a minute or so.
  • Add vanilla to the butter mixture and beat well.
  • Add eggs to the butter mixture, one at a time, beating to combine well with each addition.
  • You will porbably need to keep scraping down the sides of your bowl with a spatula.
  • Add the flour mixture and beat until combined.
  • Next,beat in the chopped nuts.
  • Place batter onto a floured work surface and divide dough into two equal portions.
  • Shape each portion into a long dough log, about 10 inches long.
  • Roll up each log in parchment paper/waxed paper- you want them to look like rolls of purchased slice'n bake cookie dough.
  • Set logs into a plastic zip-top type bag and chill until firm.
  • (You can freeze this dough up to three weeks, if desired.).
  • TO BAKE: Preheat oven to 350 degrees F.
  • Line baking sheets with parchment paper or foil.
  • Slice cookie logs into 1/4 inch thick rounds using a sharp knife.
  • Set onto baking sheets about 1 inch apart and bake for 12-15 minutes, or until puffed slightly and firm to the touch.
  • These will remain very light in color- do not try to make these turn brown or you'll have burnt cookies.
  • As each batch comes out of the oven, simply slide the paper or foil off of the cookie sheet and let the cookies cool.
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