Slice And Bake Ice Box Cookies

Cinnamon Icebox Cookies EatingWell

WebSep 19, 2023 · Position racks in upper and lower thirds of oven; preheat to 350°F. Line 2 baking sheets with parchment paper. Working with 1 log of …

1. Whisk together all-purpose flour, whole-wheat flour, baking powder, and salt in a medium bowl.
2. Beat 1/2 cup butter and granulated sugar in a large mixing bowl with an electric mixer on high speed until light and fluffy. Add 1 egg and 1 teaspoon vanilla. Beat until smooth. With the mixer on low speed, gradually add 1½ cups of the flour mixture, beating just until combined. Place the dough on a sheet of plastic wrap and form into a 10-inch log. Wrap and refrigerate.
3. Wipe out the mixing bowl. Beat the remaining 1/2 cup butter and brown sugar with the mixer on high speed until light and fluffy. Add the remaining egg and 1 teaspoon vanilla. Beat until smooth. With the mixer on low speed, gradually add the remaining flour mixture and cinnamon, mixing until just combined. Place the dough on a sheet of plastic wrap and form into a 10-inch log. Wrap and refrigerate for 30 minutes.
4. When the doughs are chilled, divide each log in half lengthwise. Working with 1 piece of vanilla dough and 1 piece of cinnamon dough, roll each into a long rope, about ½ inch thick. Place the ropes side-by-side, gently pressing the 2 doughs together. Fold in half, then twist once or twice and roll again into another log, about 1½ inches thick. Place pecans on a clean surface and roll the log in the nuts, pressing gently to adhere. Rewrap in plastic wrap and place in freezer. Repeat with the remaining dough and pecans. Freeze until the dough is firm, about 1 hour.

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Chocolate Peppermint Icebox Cookies The Recipe Rebel

WebMar 1, 2024 · Instructions. In a large bowl with an electric mixer, beat butter until smooth. Add sugar, egg and vanilla and beat on medium high …

1. In a large bowl with an electric mixer, beat butter until smooth.
2. Add sugar and vanilla and beat on medium high speed until light and fluffy, about 2 minutes, scraping down the sides of the bowl as necessary.
3. Add flour, cocoa powder, baking powder and salt and beat on low speed just until combined.
4. Divide dough in half and roll each half into a tube roughly 10 inches long and 1.5-2" in diameter. Wrap tightly in plastic wrap and refrigerate for at least 1 hour or up to 5 days. (You can also freeze the dough at this point for up to 3 months).

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