Brown Sugar Icebox Cookies
- 6 tbsp butter, at room temperature
- 1 cup firmly packed brown sugar
- 1 3/4 cups sifted all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1/2 teaspoon cinnamon
- 1/4 cup cold water
- 1/4 cup sliced almonds, toasted
Preheat oven to 400F.
Cream butter and sugar.
Into a separate bowl, sift flour, soda, salt, and cinnamon;
Stir flour mixture into butter mixture alternately with the cold water.
Stir in toasted almonds.
Shape dough into two rolls about 2 inches in diameter.
Wrap in waxed paper and chill for several hours or overnight, until firm.
Slice into 1/8-inch slices.
Place cookies on ungreased baking sheets.
Bake for about 6 minutes.
Makes 6 dozen cookies.
Did You Know?
The first cookies appear to have been created by accident! Cooks used small amounts of cake batter to test oven temperatures. These small test cakes were called “koekje”, meaning “little cake” in Dutch.
Icebox cookies became very popular in the 1930s, around the same time as the introduction of the electric refrigerator.
In 1957 Pillsbury announced a delicious addition to their line-up: icebox cookies in three flavours of Butterscotch Nut, Crunchy Peanut and Coconutare.
Icebox cookies use a simple dough as their base, with butter, sugar, flour, eggs, salt, flavouring and leavening agent.
Icebox cookies can be made in a multitude of flavours ranging from vanilla to chocolate to lemon or orange, and can be enhanced by adding nuts, fruits, cherries, and a variety of flavourings and spices.
The best thing about icebox cookies is that you make the dough, roll it in a log, and then refrigerate or freeze and use when needed. When ready to use, simply slice cookies off the log and bake for a fresh from- the-oven treat.
Icebox cookies make wonderful hostess gifts -- either baked up, or as frozen gifts to use when desired.