Icebox cookies
Buttery and nutty refrigerator cookies made with brown sugar and pecans.
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, chopped
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 350 degrees until brown (about 12 to 15 minutes).
Notes
- You can use light or dark brown sugar.
- This cookie dough can be frozen up to three months.
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.