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Tennessee Icebox Cookies

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“I am not sure why these are called Tennessee Cookies. This is a recipe from Nick Malgieri's book, "Cookies Unlimited." The dough for these brown sugar based cookies can be made ahead and used just like purchased cookie dough logs. Prep time does not include chilling the dough.”
READY IN:
42mins
SERVES:
80
UNITS:
US

Ingredients Nutrition

Directions

  1. PLAN AHEAD: Dough requires chilling.
  2. Combine flour, baking soda, and salt.
  3. Beat butter and brown sugar together using an electric mixer until well mixed, just a minute or so.
  4. Add vanilla to the butter mixture and beat well.
  5. Add eggs to the butter mixture, one at a time, beating to combine well with each addition.
  6. You will porbably need to keep scraping down the sides of your bowl with a spatula.
  7. Add the flour mixture and beat until combined.
  8. Next,beat in the chopped nuts.
  9. Place batter onto a floured work surface and divide dough into two equal portions.
  10. Shape each portion into a long dough log, about 10 inches long.
  11. Roll up each log in parchment paper/waxed paper- you want them to look like rolls of purchased slice'n bake cookie dough.
  12. Set logs into a plastic zip-top type bag and chill until firm.
  13. (You can freeze this dough up to three weeks, if desired.).
  14. TO BAKE: Preheat oven to 350 degrees F.
  15. Line baking sheets with parchment paper or foil.
  16. Slice cookie logs into 1/4 inch thick rounds using a sharp knife.
  17. Set onto baking sheets about 1 inch apart and bake for 12-15 minutes, or until puffed slightly and firm to the touch.
  18. These will remain very light in color- do not try to make these turn brown or you'll have burnt cookies.
  19. As each batch comes out of the oven, simply slide the paper or foil off of the cookie sheet and let the cookies cool.

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