My Recipe for Icebox Cookie Dough


Ingredients
  • Baking Soda — teaspoon
  • Butter — 1 pound
  • Eggs — 4 .... medium to large
  • Flour, sifted — 5 cups
  • Nut Meats — 1 cup .... Pecans or Walnuts, coarsley chopped
  • Sugar — 1 cup .... Brown (light or dark)
  • Sugar — 1 cup .... Granulated «or» Confectioners
  • Vanilla — 1 teaspoon
  • Vegetable Shortening




  • Materials
  • Baking Pan, rectangular
  • Cookie Sheet
  • Dough Mixing tool
  • Egg Beater «or» Wire Whip
  • Electric Mixer
  • Flour Sifter
  • Knife — small
  • Measuring Cup — 1/8 cup
  • Measuring Cup — 1 cup
  • Measuring Spoon — 1 teaspoon
  • Mixing Bowl — 2 to 4 cups
  • Mixing Bowl — 5 quart
  • Sauce Pan — small (2 to 4 cups)
  • Spatula
  • Large Spoon
  • Wax Paper




  • Preparation
  • Unwrap the butter; place it in the 5 quart mixing bowl; cover & leave out over night to warm and soften

  • Line the baking pan with wax paper; set aside
  • Put one cup of water into a small sauce pan; slowly bring to a near boil at medium heat (or below) while you work on the next steps
  • Slowly add the sugar (both types) to the butter, beating with the electric mixer until a uniform cream is formed
  • Break the eggs into a small mixing bowl; add one teaspoon of vanilla; beat them vigorously with an egg beater or wire whip
  • Add the beaten eggs to the butter/sugar cream; mix until uniform
  • Place 1 cup of nut meats in the small mixing bowl; use the back of the spoon to break up the whole nut meats into large chunks

  • Slowly add the 5 cups of flour, sifting it into the butter/sugar/eggs, mixing by hand with the dough mixing tool
  • Dump the bowl of nut meats into the dough bowl
  • Put 1/8 cup of the hot water into a small measuring cup; add a flat teaspoon of baking soda
  • Pour the water/soda mixture onto the dough mixture
  • Mix thoroughly with the dough mixing tool

  • Use the spatula to remove the dough mixture from the mixing bowl; pour/scrape it into the lined baking pan; use the spatula to smooth-out the dough in the pan
  • Cover the baking pan with a sheet of wax paper; place it in the refrigerator overnight to harden

  • Cut the dough into sticks; wrap them in wax paper & place in the freezer until needed




  • Cooking
  • Pre-heat oven to 350°
  • Grease cookie sheet with a light coating of vegetable shortening
  • Remove cookie dough from freezer; cut in ½-inch thick slices
  • Place slices on cookie sheet approximately 1 inch apart
  • Put cookie sheet on middle shelf in the oven
  • Bake for 15 to 20 minutes
  • Remove & cool

    The cookies may be eaten as soon as they have cooled enough to be handled.


    The dough may also be eaten raw, without benefit of cooking; slices of it are best eaten while still firm.