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–+ servings

Icebox cookies

Matrey Law
Buttery and nutty refrigerator cookies made with brown sugar and pecans.
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Prep Time 10 minutes
Cook Time 15 minutes
chill 8 hours
Total Time 8 hours 25 minutes
Course Dessert
Servings 36 cookies
Calories 112 kcal

Equipment

  • 1 cookie sheet
  • wax or parchment paper
  • 1 Stand or hand mixer

Ingredients
  

  • 2 cup dark brown sugar, packed
  • 1 cup butter
  • 2 egg
  • 3 1/2 cups all-purpose flour
  • 1 teaspoon baking soda
  • ½ salt
  • 1 teaspoon vanilla
  • 1 cup pecans

Instructions
 

  • Cream butter and sugar together until smooth; add egg and beat. Sift dry ingredients together and add to the butter mixture and beat on low speed. Add vanilla and nuts and blend them in with a spoon.
  • Create a roll log and wrap in waxed paper. Refrigerate over night or freeze.
  • Cut into slices and bake on a cookie sheet at 400 degrees until brown (about 12 minutes).

Notes

  • You can use light or dark brown sugar.
  • This cookie dough can be frozen up to three months.  

Nutrition

Serving: 2cookiesCalories: 112kcalCarbohydrates: 10gProtein: 2gFat: 7gSaturated Fat: 4gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gTrans Fat: 0.2gCholesterol: 23mgSodium: 75mgPotassium: 29mgFiber: 1gSugar: 0.2gVitamin A: 172IUVitamin C: 0.03mgCalcium: 7mgIron: 1mg

Nutritional information is based on third-party calculations and should be considered estimates. Actual nutritional content may vary depending on the brands used, measuring methods, portion sizes, and other factors.

Keyword cookies, pecans
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