Aunt Betty Jean's Blackwalnut Ice Box Cookies

Joey Wolf


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.

★★★★★ 3 votes
3-4 dozen
15 Min
10 Min


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


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*

About this Recipe

Course/Dish: Cookies