Brown Sugar Icebox Cookies
Total TimePrep: 15 min. + chilling Bake: 10 min./batch
Makesabout 3-1/2 dozen
I'm no novice in the kitchen (been baking since 1962), but following the recipe as written produced a batter SO dry it just would not form into logs. I had to beat and add a second egg before refrigerating them In the end, they baked up, but the texture is not very pleasant and they don't have much taste.
First of all this is now one of our favorite cookie recipes. Mine didn't look too much like your picture though. They didn't spread at all but actually we like the way they came out, perfect bite size. My only other suggestion is after slicing I dipped one side in turbinado sugar placing that side up on cookie sheet. Added a little sweetness and crunch to the cookie. Now they are perfect. Can't stop eating them. Thank You
They sound wonderful! My question is, can I substitute at least partial of the all purpose flour with whole wheat flour? I'm on a diet trying to cut out white flour as much as possible.
This sounds good, Reference to the 'raw sugar' from Darlene. I use that to top many things...and I get Aaahhhs. Ivarner..Was the cookie your grandma had a SALLY ANN? I don't like coconut or pecans, so using crushed pretzels....
This is a nice cookie to have on hand in the refrigerator for when company comes or you need a batch of cookies for school lunches. I also like to keep logs of the unbaked cookie dough in the freezer, to take out and thaw and use as needed. My grandmother used to make a similar cookie, and I have found this recipe to be very close to what she made. It isn't super-fancy or over-the-top, but it's a nice and flavorful cookie to have on hand.
Absolutely wonderful. Just like my Mother used to make when I was a child 70+ years ago. For a change I used a thin powdered sugar glaze over the top and sprinkled with "raw" sugar for a Christmas look. YUMMMMMM