Tennessee Icebox Cookies
- Ready In:
- 42mins
- Ingredients:
- 8
- Serves:
-
80
ingredients
- 3 cups all-purpose flour
- 1 teaspoon baking soda
- 1⁄4 teaspoon salt
- 1 cup sweet unsalted butter, at room temperature
- 2 1⁄2 cups light brown sugar, packed
- 1 tablespoon vanilla extract
- 2 large eggs
- 1 cup slivered almonds, coarsely chopped
directions
- PLAN AHEAD: Dough requires chilling.
- Combine flour, baking soda, and salt.
- Beat butter and brown sugar together using an electric mixer until well mixed, just a minute or so.
- Add vanilla to the butter mixture and beat well.
- Add eggs to the butter mixture, one at a time, beating to combine well with each addition.
- You will porbably need to keep scraping down the sides of your bowl with a spatula.
- Add the flour mixture and beat until combined.
- Next,beat in the chopped nuts.
- Place batter onto a floured work surface and divide dough into two equal portions.
- Shape each portion into a long dough log, about 10 inches long.
- Roll up each log in parchment paper/waxed paper- you want them to look like rolls of purchased slice'n bake cookie dough.
- Set logs into a plastic zip-top type bag and chill until firm.
- (You can freeze this dough up to three weeks, if desired.).
- TO BAKE: Preheat oven to 350 degrees F.
- Line baking sheets with parchment paper or foil.
- Slice cookie logs into 1/4 inch thick rounds using a sharp knife.
- Set onto baking sheets about 1 inch apart and bake for 12-15 minutes, or until puffed slightly and firm to the touch.
- These will remain very light in color- do not try to make these turn brown or you'll have burnt cookies.
- 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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