Aunt Betty Jean's Blackwalnut Ice Box Cookies

Joey Wolf

By
@8of10

Long before refrigerators we had ice boxes and ice box cookies were today's break and bake cookies, early ancestor. Make these at least 2 days ahead of time. Use only BLACK WALNUTS. This is what my husband refers to as a dunkin cookie. You can soften them up by placing a slice of bread in the container with them. The first time he saw me dunking these in milk at work, he asked if I had any Dutch in my background. There's a lot of Pennsylvania Dutch on both sides....he said he'd never met any one who dunked their cookies who didn't have a least a little Dutch in them.


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Comments:

Serves:

3-4 dozen

Prep:

15 Min

Cook:

10 Min

Ingredients

2 c
firmly packed brown sugar
3/4 c
butter
2
eggs
3 1/2 c
all purpose flour
1 tsp
vanilla
1 tsp
baking soda
1 tsp
cream of tartar
1 c
black walnuts, chopped

Directions Step-By-Step

1
Pre-heat oven to 350*
2
Cream sugar and butter.
3
Add slightly beaten eggs, 1 at a time.
4
Add vanilla, beat well.
5
Combine and add dry ingredients. Mix well
6
Stir in black walnuts.
7
Roll dough into logs, wrap securely in waxed paper. Store in the refrigerator for a minimum of 2 days. Slice 1/4 inch thick, and bake on greased cookie sheet.
8
Bake for 10 min. at 350*

About this Recipe

Course/Dish: Cookies