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Friday, April 29, 2016

Peg's Icebox Cookies

How to make Peg's Icebox Cookies Recipe - These cookies were all the rage as refrigerators gained popularity. They were seen as a great convenience food because the rich dough could be made ahead and baked as time allowed. Make them when you have extra egg yolks.

Makes about 72 cookies

1 cup butter, softened
1 cup powdered sugar
3 or 4 egg yolks
3 cups all-purpose flour
1 teaspoon vanilla extract

In a medium-sized bowl, beat butter, powdered sugar and egg yolks until light and fluffy. Blend in flour and vanilla until dough is stiff. Divide into 2 parts.

Shape into rolls about 2 inches in diameter. Wrap in plastic wrap or foil; refrigerate until ready to use. Preheat oven to 325F (165C).

Cut dough into 1/4-inch slices; place on ungreased baking sheets. Bake 8 to 10 minutes or until cookies are firm but not browned.

Butterscotch Icebox Cookies:
Substitute packed brown sugar for powdered sugar. Add 1 cup chopped nuts, if desired.

Chocolate Icebox Cookies:
Add 2 ounces melted unsweetened chocolate to egg mixture before adding flour. Add 1 cup chopped nuts, if desired.

Oatmeal Icebox Cookies:
Substitute 1-1/2 cups uncooked rolled oats for 1-1/2 cups flour.
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