aunt betty jean's blackwalnut ice box cookies
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.
prep time
15 Min
cook time
10 Min
method
---
yield
3-4 dozen
Ingredients
- 2 cups firmly packed brown sugar
- 3/4 cup butter
- 2 - eggs
- 3 1/2 cups all purpose flour
- 1 teaspoon vanilla
- 1 teaspoon baking soda
- 1 teaspoon cream of tartar
- 1 cup black walnuts, chopped
How To Make aunt betty jean's blackwalnut ice box cookies
-
Step 1Pre-heat oven to 350*
-
Step 2Cream sugar and butter.
-
Step 3Add slightly beaten eggs, 1 at a time.
-
Step 4Add vanilla, beat well.
-
Step 5Combine and add dry ingredients. Mix well
-
Step 6Stir in black walnuts.
-
Step 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.
-
Step 8Bake for 10 min. at 350*
- Last Step: Don't forget to share! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!
Comment & Reviews
ADVERTISEMENT
Just A Pinch Sweepstakes