Brown sugar icebox cookies

Yield: 1 Servings

Measure Ingredient
1 \N Stick unsalted butter; softened
½ cup Light brown sugar; packed
¼ cup Granulated sugar
1 large Egg
1½ teaspoon Vanilla
1⅔ cup Flour
½ teaspoon Baking soda
⅛ teaspoon Salt

In a bowl, beat the butter with an electric mixer until fluffy. Add the brown sugar and granulated sugar; beat until well blended. Beat in the egg and vanilla until thickened. Beat in ⅔ cup of the flour along with the baking soda and salt. Stir in remaining 1 cup flour; the dough will be soft.

Divide the dough in half. Wrap each half in wax or parchment paper or plastic wrap. Shape it into a 6" log. Refrigerate until firm. (The logs can be stored in a plastic bag and refrigerated for up to 1 week or frozen for up to 2 months.)

Preheat oven to 350. Using a thin knife, slice each log ⅛" to ¼" thick. Arrange the cookies 1" apart on a buttered cookie sheet. Bake for 10 to 15 minutes or until lighly golden.


Ginger Almond: Add ½ cup finely chopped crystallized ginger. Roll each log in ⅓ cup of finely chopped blanched almonds.

Lemon Poppyseed: Add 3 tablespoons of poppyseeds and 1 tablespoon of grated lemon zest. Roll each log in 1 tablespoon of poppyseeds.

Spice: Add 1 teaspoon freshly ground nutmeg, 1 teaspoon cinnamon and ¼ teaspoon ground cloves. If desired, roll each log in ⅓ cup of finely chopped walnuts.

Coffee Edged: Roll each log in 1½ tablespoons very finely group French roast coffee.

Pecan: Add 1 cup finely chopped toasted pecans. Roll each log in ⅓ cup finely chopped toasted pecans.

Recipe By : Food & Wine 10/96 Posted to FOODWINE Digest 12 November 96 Date: Tue, 12 Nov 1996 11:04:39 -0500 From: Laura Hunter <LHunter722@...>

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