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Icelox Cookies Recipes

Updated on September 5, 2016

Chocolate Vanilla Swirl Icebox Cookies

1 hr to make, makes 8 dozen

Ingredients

Vegetarian

Refrigerated

  • 2 Egg yolk, large

Baking & Spices

  • 1 oz Dark chocolate
  • 2 tbsp Dutch-processed cocoa, powder
  • 2 1/8 cup Flour
  • 2/3 cup Granulated sugar
  • 1/2 cup Powdered sugar
  • 1/2 tsp Salt
  • 2 tsp Vanilla

Dairy

  • 1 cup Butter, unsalted

Directions

  1. Begin with the vanilla dough. In a large bowl, cream together the butter and both sugars until light and fluffy, about 3-5 minutes. Beat in the egg yolk and vanilla extract until fully combined. Add the flour and salt and mix until just combined. Place the dough in a bowl or on a clean counter while you prepare the chocolate dough.
  2. In a large bowl, cream together the butter and both sugars until light and fluffy, about 3-5 minutes. Beat in the egg yolk, cooled chocolate, and vanilla extract until fully combined. Add the flour, cocoa powder and salt and mix until just combined. Place the dough in a separate bowl. Cover in plastic wrap and refrigerate until firm, about 1-2 hours.
  3. Once the dough has firmed up, use your fingers to roll about 2 tablespoons of vanilla dough into a a long snake about 8" long. It helps to do this on a flat, non-stick surface. Repeat until you have three rolls of vanilla dough and three rolls of chocolate. Combine the smaller rolls into one big roll and twist together carefully - you don’t want to break the dough.
  4. You should have a thick, twisted log of dough at this point. Roll the dough gently to flatten out the sides, being careful not to make the log too thin - it should be about 2” diameter. Wrap the log in plastic wrap and store in the refrigerator for at least one hour or up to 2 weeks. Repeat with the remaining dough until all has been used.
  5. Preheat oven to 325°F and line a large baking sheet with parchment paper. Slice cookies ¼” thick and place 1 inch apart on baking sheet. Bake for 12-15 minutes or until lightly browned around the edges.

Chocolate Vanilla Swirl Icebox Cookies
Chocolate Vanilla Swirl Icebox Cookies
Toffee Butter Icebox Cookies
Toffee Butter Icebox Cookies

Toffee Butter Icebox Cookies

2 hrs to make, makes 4 dozen

Ingredients

Vegetarian

Refrigerated

  • 1 Egg

Baking & Spices

  • 2 1/2 cups All-purpose flour
  • 1 cup Sugar
  • 1 tsp Vanilla extract

Dairy

  • 1 cup Butter

Desserts

  • 1 cup Heath toffee bits

Instructions

  1. Cream butter and sugar together.
  2. Add in the egg and extract and mix until well combined.
  3. Stir in flour, mixing until fully incorporated. If dough appears too dry, add a teaspoon of water at a time until it comes together.
  4. Fold in Heath toffee bits.
  5. Divide dough in half and pl ace on top of a sheet of plastic wrap. Form the dough into a log about 6 inches long and 1.5 inches in diameter. Wrap each log with the plastic wrap and refrigerate dough rolls for 1-2 hours or until nice and firm.
  6. Preheat oven to 375 degrees.
  7. Line baking sheet with parchment paper.
  8. Remove plastic wrap from rolls and cut into ¼ inch slices.
  9. Place slices about 2 inches apart on cookie sheet.
  10. Bake for 8 minutes or until lightly browned.

Vanilla Icebox Cookies
Vanilla Icebox Cookies

Vanilla Icebox Cookies

12 mins to cook, serves 6

Ingredients

Refrigerated

  • 1 Egg, large
  • 1 Egg white
  • 1 Egg yolk, large

Baking & Spices

  • 1/2 cup 100 g granulated sugar
  • 1 cup 130 g icing sugar
  • 1/2 tsp 2 g salt
  • 2 1/2 cups 375 g all-purpose flour
  • 1 Decorator's sugar

Dairy

  • 1 cup 225 g unsalted butter, unsalted

Other

  • 1 tsp 5 mL vanilla bean paste or extract

Method

  1. Beat the butter, icing sugar and granulated sugar well, using electric beaters or a stand mixer fitted with the paddle attachment, until smooth and fluffy. Add the egg, egg yolk and vanilla and beat in well. Add the flour and salt and mix until the dough comes together (it will be soft.) Shape the dough into 2 logs about 1 ½-inches (35 mm) across and wrap in plastic wrap or parchment and chill until firm, about 2 hours. Alternatively the dough can be made ahead and frozen, then thawed in the fridge before baking.

  2. Preheat the oven to 350 ?F (180 ?C) and line 2 baking trays with parchment paper.

  3. Brush each log with the egg white and roll it into decorator’s sugar of your choice. Slice the dough into cookies ¼-inch (6 mm) think and place them an inch (25 mm) apart on the prepared baking trays. Bake for 10-12 minutes until the cookies lift easily from the tray and are lightly browned on the bottom. Allow the cookies to cool on the trays on a cooling rack.

  4. The cookies will keep in an airtight container for up to 4 days.

Icebox Cheesecake
Icebox Cheesecake

Icebox Cheesecake

Ingredients

Canned Goods

  • 1 (12 ounce) can Carnation evaporated milk

Condiments

  • 4 tbsp Lemon juice, fresh

Baking & Spices

  • 1/2 cup Confectioners sugar
  • 1 cup Granulated sugar

Snacks

  • 1 2/3 cups Graham cracker crumbs

Dairy

  • 8 oz 1 package cream cheese
  • 6 tbsp Margarine or butter

Desserts

  • 3 oz 1 box lemon jell-o gelatin

Liquids

  • 1 cup Water

Directions

  1. To begin, shake the can of evaporated milk and refrigerate until well chilled, at least an hour. In a small mixing bowl and using a wire whisk, dissolve the Jell-O in the boiling water, 1-2 minutes.
  2. Set aside to cool to lukewarm. Combine graham cracker crumbs, confectioners sugar, and melted butter.
  3. Reserve 1/3 cup of the mixture for the Topping. Press the remainder firmly into the bottom of an 11.5x7.5-inch (or similar) dish. Refrigerate or put in the freezer until needed. In another large mixing bowl and using a mixer, beat together the cream cheese, granulated sugar, and lemon juice (or vanilla) until smooth and creamy. Beat in the cooled Jell-O until well blended. Refrigerate mixture for now.
  4. Shake the can of chilled evaporated milk again and pour into another large mixing bowl. Beat on high speed of mixer until light and fluffy, 3-4 minutes. (It should have the consistency of beaten egg whites.)
  5. Beat in the cream cheese/Jell-O mixture.
  6. Pour mixture over the chilled crust.
  7. Sprinkle top with the remaining crumb mixture. Refrigerate for several hours before cutting into squares.

Cinnamon Pecan Icebox Cookies
Cinnamon Pecan Icebox Cookies

Cinnamon Pecan Icebox Cookies

Ingredients

Vegetarian

Refrigerated

  • 1 Egg, large

Baking & Spices

  • 1 1/2 tsp Baking powder
  • 1/4 cup Brown sugar
  • 1 1/2 tsp Cinnamon, ground
  • 2 1/4 cups Flour
  • 1/2 tsp Salt
  • 1 cup Sugar
  • 2 tsp Vanilla

Nuts & Seeds

  • 1 cup Pecans

Dairy

  • 2 sticks Butter

INSTRUCTIONS

  1. Using a stand mixer or hand mixer, beat butter until creamy.
  2. Add sugars and beat until well mixed.
  3. Add egg and vanilla and beat well.
  4. Mix flour, baking powder, and salt.
  5. Gradually add flour mixture to butter mixture and beat well.
  6. Add pecans and beat on low speed just until mixed.
  7. Scoop out dough onto plastic wrap and wrap up while shaping it into a ball. Chill for an hour.
  8. Take out dough and split in half. Place each half onto a sheet of waxed paper. Shape the dough into a 6 inch log using the wax paper to help you roll it up and smooth it out. Once you have it shaped, roll the log with the wax paper and twist the edges to seal it. Place in the freezer to firm up for a few hours to overnight. (If you plan on storing it for longer, wrap each wax paper log in plastic wrap and then in foil to store).
  9. Remove from freezer once firm and let it sit out for about 5 minutes to make it easier to slice.
  10. Roll in sugar coating mixture in a shallow dish pressing the cinnamon/sugar onto outside of log.
  11. Slice ¼ inch thick and bake on ungreased baking sheet at 350 degrees for 12 to 14 minutes. Remove to a cooling rack to finish cooling.

Chocolate Chip Cookie Icebox Cake
Chocolate Chip Cookie Icebox Cake

Chocolate Chip Cookie Icebox Cake

5 hrs to make, serves 8-10

Ingredients

Vegetarian

Refrigerated

  • 2 Eggs, large

Baking & Spices

  • 2 cups All-purpose flour
  • 1/2 tsp Baking soda
  • 1 cup Brown sugar, packed light
  • 2 1/2 cups Chocolate chips, semisweet mini
  • 1/4 cup Confectioners' sugar
  • 1 cup Granulated sugar
  • 1 tsp Salt
  • 1 2/3 tbsp Vanilla extract

Dairy

  • 2 sticks Butter, unsalted
  • 3 cups Heavy cream

Directions

  1. Preheat the oven to 350 degrees F.
  2. Line two baking sheets with parchment paper.
  3. In a medium bowl, whisk together the flour, salt and baking soda, then set aside.
  4. In the bowl of a stand mixer fitted with the paddle attachment, cream the butter with the brown sugar and granulated sugar on medium speed until light and fluffy, 3 to 5 minutes.
  5. Add 2 teaspoons of the vanilla extract and the eggs and blend until incorporated. Lower the speed to a stir, add the flour and mix until just combined. Then stir in 2 cups of the chocolate chips until incorporated.
  6. Drop the dough in teaspoon-size balls 2-inches apart onto the prepared baking sheets. Bake until the cookies are golden and crisp, 12 to 15 minutes. Cool the cookies for 5 minutes in the pan and then transfer to a wire rack to cool completely.
  7. Whip the heavy cream, confectioners' sugar and the remaining 1 tablespoon vanilla until medium peaks form. Place about 1/4 cup of the whipped cream in a 9-inch circle on a cake plate and then cover the whipped cream with some cookies.
  8. Layer 1 cup whipped cream over the cookies and arrange another layer of cookies over the top. Repeat the layers three more times, finishing with a layer of cream. Sprinkle the remaining 1/2 cup chocolate chips over the top. Refrigerate the cake until the cookies soften, at least 4 hours or up to overnight.
  9. Slice into wedges to serve.

Grey Icebox Cookies

1 hr to make, serves 60

Ingredients

Vegetarian

Produce

  • 6 bags Earl grey tea
  • 1/2 tsp Lemon, zest

Refrigerated

  • 1 Egg

Baking & Spices

  • 1/2 tsp Baking powder
  • 2 1/2 cups Flour
  • 1/2 tsp Salt
  • 3/4 cup Sugar
  • 1 tsp Vanilla extract

Dairy

  • 1 cup Butter, unsalted

Instructions

  1. Beat butter with sugar in a large bowl, using an electric mixer on medium-high, until fluffy. Beat in egg, vanilla and lemon zest.
  2. In a separate bowl, combine the flour, baking powder and salt. Tear open the teabags, and add the contents to the flour mixture along with wet ingredients. Stir until just combined.
  3. Divide the dough in half, and roll each portion into a 2-inch wide log. Wrap in wax paper and twist ends to enclose tightly. Chill until the cookie dough is quite firm, about 1 hour.
  4. Preheat oven to 350F. Line two large baking sheets with parchment.
  5. Slice the dough logs into ¼-inch rounds, and arrange 1 inch apart on prepared cookie sheets. Bake in preheated oven for 10 to 12 minutes, or until the cookies are lightly golden around the edges. Let cookies cool on sheets for 1 minute, then transfer to a wire rack to cool completely.

Cherry Icebox Cookies

30 mins to make

Ingredients

Vegetarian

Refrigerated

  • 1 Egg

Condiments

  • 4 1/2 tsp Lemon juice

Baking & Spices

  • 3 1/4 cups All-purpose flour
  • 1/2 tsp Baking soda
  • 1/4 cup Brown sugar, packed
  • 1/2 tsp Cinnamon, ground
  • 1/4 tsp Cream of tartar
  • 1 cup Sugar
  • 1 tsp Vanilla extract

Nuts & Seeds

  • 1/2 cup Walnuts

Dairy

  • 1 cup Butter

Desserts

  • 1/2 cup Maraschino cherries
  • 1/4 cup Maraschino cherry, juice

Directions

  1. In a large bowl, cream butter and sugars until light and fluffy. Beat in the egg, cherry and lemon juices and vanilla. Combine dry ingredients; gradually add to creamed mixture and mix well. Stir in nuts and cherries.
  2. Shape into four 12-in. rolls; wrap each in plastic wrap. Refrigerate for 4 hours or until firm.
  3. Unwrap and cut into 1/4-in. slices. Place 2 in. apart on ungreased baking sheets. Bake at 375° for 8-10 minutes or until the edges begin to brown. Remove to wire racks to cool.

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    • Nabiilah Bundhoo profile image
      Author

      Nabiilah Bundhoo 12 months ago from Mauritius

      approximately 226 grams.

    • peachpurple profile image

      peachy 12 months ago from Home Sweet Home

      may i know what is the weight for 2 sticks of butter in grams?

      I am gonna try those white cookies, share at my FB