Aunt Betty Jean's Blackwalnut Ice Box Cookies

1
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.

Rating:
★★★★★ 3 votes
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

How to Make Aunt Betty Jean's Blackwalnut Ice Box Cookies

Step-by-Step

  • 1Pre-heat oven to 350*
  • 2Cream sugar and butter.
  • 3Add slightly beaten eggs, 1 at a time.
  • 4Add vanilla, beat well.
  • 5Combine and add dry ingredients. Mix well
  • 6Stir in black walnuts.
  • 7Roll 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.
  • 8Bake for 10 min. at 350*

Printable Recipe Card

About Aunt Betty Jean's Blackwalnut Ice Box Cookies

Course/Dish: Cookies