Old Fashioned Icebox Cookies
This heirloom recipe for buttery ice box cookies features almonds and just the tiniest hint of cinnamon. They are cut paper thin and baked until just barely golden for a crisp buttery finish. They are simple, but really delicious.
Servings: 120 cookies
Ingredients
- 16 oz butter
- 1 cup light brown sugar packed
- 1 cup granulated sugar
- 3 large eggs
- ½ teaspoon baking soda
- 5 cups all-purpose flour
- ¼ teaspoon cinnamon
- ½ pound slivered almonds
Instructions
- Beat butter and sugars together until light and fluffy.
- Add the eggs, one at a time, mixing until incorporated.
- Mix in the baking soda, flour, and cinnamon until a dough is formed.
- Incorporate the almonds until the dough is uniform.
- Shape dough into a long loaf shape. Wrap in plastic wrap and refrigerate overnight but up to 2 days.
- When ready to bake, preheat the oven to 350℉.
- Cut the dough into paper thin slices. Place about ½-inch apart on cookie sheet.
- Bake for about 7 minutes, or until the edges are a light golden brown.
- Cool for about 5 minutes on the baking sheet, then remove to a wire rack to cool completely.
- Store in an airtight container at room temperature for up to a week or two. Freeze for longer storage.
Nutrition
Serving: 1cookie | Calories: 72kcal | Carbohydrates: 8g | Protein: 1g | Fat: 4g | Saturated Fat: 2g | Polyunsaturated Fat: 0.4g | Monounsaturated Fat: 1g | Trans Fat: 0.1g | Cholesterol: 12mg | Sodium: 31mg | Potassium: 24mg | Fiber: 0.4g | Sugar: 4g | Vitamin A: 100IU | Calcium: 9mg | Iron: 0.3mg
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