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Rating: 5/5 (1 vote cast)

Meal Type: Dessert
Total Time:
Cook Method: Oven
     Serving Size: 1 - Change
Nutritional Facts
Servings Per Recipe: 1

Amount Per Serving
Calories 0
% Daily Value**
Total Fat 0g
Saturated Fat 0g
Unsaturated Fat 0g
Cholesterol 0mg
Sodium 0mg
Total Carbohydrate 0g
Dietary Fiber 0g
Sugars 0g
Protein 0g
Vitamin A  0%Vitamin C  0%
Calcium  0%Iron  0%
Potassium  0%Vitamin E  0%
** Percentage Daily Values are based on a 2000 calorie diet.
*Nutritional Data from USDA SR21 Database. Nutritional information is estimated and may vary.

Brown Sugar Icebox Cookies

Recipe Tags: Cookie Recipes

Date Added: January 27, 2013


1 Unit Unsalted Butter Stick unsalted softened
1/2 Cup Light Brown Sugar packed
1/4 Cup Sugar (5.5 oz)
1 Egg separated
1 1/2 Teaspoons Vanilla or Almond extract to
1 Cups Flour bleached, sifted
1/2 Teaspoon Baking Soda heaping
1/8 Teaspoon Salt (to taste)
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1. In a bowl, beat the butter with an electric mixer until fluffy.

2. Add the brown sugar and granulated sugar; beat until well blended.

3. Beat in the egg and vanilla until thickened.

4. Beat in 2/3 cup of the flour along with the baking soda and salt.

5. Stir in remaining 1 cup flour; the dough will be soft.

6. Divide the dough in half. Wrap each half in wax or parchment paper or plastic wrap.

7. Shape it into a 6\" log. Refrigerate until firm.

8. (The logs can be stored in a plastic bag and refrigerated for up to 1 week or frozen for up to 2 months).

9. Preheat oven to 350. Using a thin knife, slice each log 1/8\" to 1/4\" thick.

10. Arrange the cookies 1\" apart on a buttered cookie sheet.

11. Bake for 10 to 15 minutes or until lighly golden.

12. VARIATIONS Ginger Almond: Add 1/2 cup finely chopped crystallized ginger.

13. Roll each log in 1/3 cup of finely chopped blanched almonds.

14. Lemon Poppyseed: Add 3 tablespoons of poppyseeds and 1 tablespoon of grated lemon zest.

15. Roll each log in 1 tablespoon of poppyseeds. Spice: Add 1 teaspoon freshly ground nutmeg, 1 teaspoon cinnamon and 1/4 teaspoon ground cloves.

16. If desired, roll each log in 1/3 cup of finely chopped walnuts.

17. Coffee Edged: Roll each log in 1 1/2 tablespoons very finely group French roast coffee.

18. Pecan: Add 1 cup finely chopped toasted pecans.

19. Roll each log in 1/3 cup finely chopped toasted pecans.

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Dietary Notes:
This recipe is low-sodium with 0mg per serving, low-fat with 0g per serving, low-saturated fat with 0g per serving, low-cholesterol with 0mg per serving and low-calorie with 0 per serving

Food Allergy Information:
This recipe contains potential food allergens and will effect people with Wheat, Egg, Butter, Gluten, Natural Sweeteners allergies.
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