My Grandmother’s Ice Box Cookie Recipe
Click here to read the story behind the cookies.
- 1 cup brown sugar
- 1 cup granulated white sugar
- 1 pound butter
- 3 eggs
- 6 cups flour
- 1 cup chopped walnuts
- 1 teaspoon vanilla
- 1 teaspoon baking soda, dissolved in 1 Tablespoon of cold water
- 1 1/2 teaspoons Kosher salt (less – about half – if you use table salt)
Shape into a small “log” roll. Refrigerate several hours, slice and bake at 350 degrees 10 minutes.
WAIT, WAIT, WAIT! Okay, so those were my grandmother’s instructions, written back in the day when knowledge and technique were assumed.
I have added slightly to the “how to” of the recipe:
Cream the butter and sugars together in a stand mixer (or with an electric mixer) until light and fluffy, about 3-4 minutes.
Add and incorporated the eggs, one at a time.
Add and incorporate the vanilla and the soda dissolved in water.
Mix salt into the six cups of flour and mix into butter mixture one cup at a time.
Mix in the roughly chopped walnuts (or the nut of your choice).
If you have a dreamy little brown-eyed boy, let him lick the beater.
Shape the dough into three rectangular log rolls by placing the dough in thirds onto sheets of plastic wrap. Use the wrap to help you shape the dough.
Seal it up and refrigerate for several hours, otherwise, it will be impossible to slice – also, this is why they are called “Ice Box” cookies.
After the dough has chilled, remove the plastic wrap and slice the cookies 1/8 to 1/4 inch thick.
Place on a baking sheet and bake at 350 degrees for 10 – 12 minutes.
Cool and store in an airtight container or freeze.
My great grandmother, Dollie Horn, used to make ice box cookies. I look forward to trying this with black walnuts and hickory nuts I’ve been ‘picking out’.
Hi Kate. Thank you so much for stopping by Welcome Company. This is an old fashioned ice box cookie recipe and I hope it is very similar to what your grandmother Dollie made. I would love to hear how they turn out for you!
Is this all-purpose flour?
Yes, it is all-purpose flour. Thanks for visiting, Martha and for your question.