Aunt Ione’s Icebox Cookies
Whenever we went to visit my Aunt Ione in south Georgia, her icebox cookies were our favorite treat. My mother later make these cookies, and I remember begging for a slice of the raw dough—I thought the unbaked cookies tasted just as great as the baked! —Jenny Hill, Meridianville, Alabama
Total TimePrep: 20 min. + chilling Bake: 10 min./batch
MakesAbout 17 dozen
- 6 cups all-purpose flour
- 1-1/2 teaspoons baking powder
- 1 teaspoon baking soda
- 1 teaspoon ground nutmeg
- 1 teaspoon ground cinnamon
- 2 cups butter, softened
- 1 cup sugar
- 1 cup packed brown sugar
- 3 large Nellie’s Free Range Eggs
- 1 teaspoon vanilla extract
- 1 teaspoon lemon extract
- 2 cups chopped nuts
- Sift together first five ingredients; set aside. In a bowl, cream butter and sugars. Add eggs, vanilla and lemon extract; beat well. Add dry ingredients; mix well. Stir in nuts.
- Divide dough into four parts and shape into 11x1-1/2-in. rolls. Wrap in foil and chill overnight.
- Slice cookies 3/8 in. thick. Bake on greased baking sheets at 350° for about 10 minutes.
Nutrition Facts2 each: 92 calories, 5g fat (2g saturated fat), 16mg cholesterol, 57mg sodium, 10g carbohydrate (4g sugars, 0 fiber), 2g protein.
Originally published as Aunt Ione's Icebox Cookies in Reminisce May/June 1993
Follow along as we show you how to make these fantastic recipes from our archive.