Pecan Icebox Cookies Recipe

5 3 3
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Pecan Icebox Cookies Recipe

Read Reviews
5 3 3
Publisher Photo
My best friend's grandmother frequently makes these old-fashioned cookies and was kind enough to pass the treasured family recipe on to me.
MAKES:
54 servings
TOTAL TIME:
Prep: 15 min. + chilling Bake: 10 min./batch
MAKES:
54 servings
TOTAL TIME:
Prep: 15 min. + chilling Bake: 10 min./batch

Ingredients

  • 1 cup butter or margarine, softened
  • 1 cup sugar
  • 1 cup packed brown sugar
  • 3 eggs
  • 4 cups all-purpose flour
  • 2 teaspoons baking powder
  • 1 teaspoon baking soda
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon salt
  • 1 cup chopped pecans

Directions

In a mixing bowl, cream butter and sugars. Add the eggs, one at time, beating well after each addition. Combine flour, baking powder, baking soda, cinnamon and salt; gradually add to the creamed mixture. Stir in pecans. Shape into four 6-1/2-in. rolls; wrap each in plastic wrap. Refrigerate overnight. Unwrap and cut into 1/8-in. slices. Place 1 in. apart on ungreased baking sheets. Bake at 375° for 7-10 minutes or until lightly browned. Remove to wire racks to cool. Yield: about 9 dozen.
Originally published as Pecan Icebox Cookies in Best of Country Cookies 1999, p95

Nutritional Facts

2 each: 113 calories, 5g fat (2g saturated fat), 21mg cholesterol, 100mg sodium, 15g carbohydrate (8g sugars, 0 fiber), 2g protein.

  • 1 cup butter or margarine, softened
  • 1 cup sugar
  • 1 cup packed brown sugar
  • 3 eggs
  • 4 cups all-purpose flour
  • 2 teaspoons baking powder
  • 1 teaspoon baking soda
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon salt
  • 1 cup chopped pecans
  1. In a mixing bowl, cream butter and sugars. Add the eggs, one at time, beating well after each addition. Combine flour, baking powder, baking soda, cinnamon and salt; gradually add to the creamed mixture. Stir in pecans. Shape into four 6-1/2-in. rolls; wrap each in plastic wrap. Refrigerate overnight. Unwrap and cut into 1/8-in. slices. Place 1 in. apart on ungreased baking sheets. Bake at 375° for 7-10 minutes or until lightly browned. Remove to wire racks to cool. Yield: about 9 dozen.
Originally published as Pecan Icebox Cookies in Best of Country Cookies 1999, p95

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Reviews forPecan Icebox Cookies

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MY REVIEW
_nlfPA User ID: 1879224 256825
Reviewed Nov. 15, 2016 Edited Nov. 16, 2016

"My son loves to dunk cookies and this is one of his favorite "dunkers". Very good cookies."

MY REVIEW
inaellis User ID: 8243064 219591
Reviewed Feb. 3, 2015

"These are the cookies my mom made for us as we were growing up in Geneva, AL. They are the best cookies that I have eaten. My siblings and I always expected to have them rolled and in the freezer when we came for a visit. All we had to do was slice, bake and eat! This is a warm, fuzzy, and tasty memory of growing up in the south!

Ina Ellis"

MY REVIEW
SpecialMouse User ID: 1340900 80757
Reviewed Dec. 10, 2011

"Given to me by my mother, this recipe originally appeard in the Farm Journal. These cookies are our favorites and are equally good by themselves or dunked in coffee, milk or tea!"

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