During the summer every day is a cookie day, and the best kind for my family are the cookies that are sturdy enough to go into back packs and picnic baskets and are easy to grab a handful of as they are on their way out the door. Old fashioned ice box cookies meet all the requirements, and nobody gets tired of them because there are so many delicious variations that use basically the same recipe. Only the goodies added to the dough change depending on the kind of cookie you are hungry for. The dough is formed into logs that can go into the fridge or freezer so fresh cookies are available on almost a moment’s notice.
My cookies look especially chocolatey because I used chocolate that was left over after I dipped strawberries. I never toss out any leftover chocolate…I put it on a square of waxed paper and let it harden, then store it in a plastic bag until I have enough to use in another recipe. I had 8 ounces, enough for these cookies, so chopped it up and added it to the dough. There were lots of little slivers that made the dough look very chocolatey. Chocolate chips would make a light colored dough.
You can add just about any dried fruits, chopped nuts, M&M’s, various flavors of chips like cinnamon, butterscotch, peanut butter, or mint, and grated lemon or orange rind. These cookies are also know as “ice-box” cookies, which lets us know that similar recipes have been around since the 1800’s when refrigeration consisted of a big block of ice in a wood box. Here are a few variations of this classic cookie you might enjoy. Click on the picture to go to the recipe.
Lemon Pecan Ice Box Cookies
Date Pinwheel Ice Box Cookie
Red White and Blue Pinwheel Ice Box cookies
- 2 cups all-purpose flour
- 1 teaspoon baking powder
- ½ teaspoon salt
- ⅔ cup soft unsalted butter
- 1 cup sugar
- 1 egg
- 1 teaspoon vanilla extract
- 1 cup walnuts, toasted and coarsely chopped
- 1 cup semi-sweet chocolate, chopped or 1 cup chocolate chips
- Sift flour with baking powder and salt onto a sheet of waxed paper. Set aside. In a large bowl of an electric mixer beat butter until light. Gradually beat in sugar. Add egg and vanilla and continue beating until very light and fluffy.
- At low speed, beat in the flour mixture. Add chopped nuts and chocolate, mixing well to combine.
- Turn out dough onto lightly floured surface. Divide in half. With hands, shape each half into a roll 7 inches long. Wrap each roll in plastic wrap. Refrigerate until firm - about 8 hours, or overnight before slicing and baking. Rolls of cookie dough may be stored in refrigerator as long as 10 days. Slice and bake as many as desired.
- Preheat oven to 375 degrees. With a sharp knife cut as many ¼-inch slices as you want to bake. Rewrap rest of roll; refrigerate. Places slices, 2 inches apart, on an ungreased cookie sheet and bake for 8 to 10 minutes, or until lightly browned. Cool completely on wire racks.
Chocolate chip is my hubbies very favorite. He’d slap himself over these!
Hahaha…thanks for coming by to visit, Ramona.
Cathy recently posted..Chocolate Walnut Slice ‘n Bakes
I love slice and bake cookies – they are easy and look so pretty!
Liz@Virtually Homemade recently posted..Gluten Free Double Chocolate Salted Brownies
Those look marvelous, Cathy. Nothing better than log cookies. I always have some in my freezer. Will be trying these soon.
Barbara recently posted..Best Ever Potato Salad
I love cookies that have this nice big thick round shape ..I sure as heck pinned them,,:)
On le spot!
Monique recently posted..In and Out Of the Garden~To quote a beau book~
When I saw the photo on FB, I told myself to stay away!! But, I didn’t and now I’ll be making them and eating them. I guess I should check out a spa membership!!
Best,
Bonnie
Yum! I love icebox cookies. They are so simple to do, and so tasty. And as you mentioned, portable! Your variations look so tempting, and the lemon pecan one in particular is just my speed. I’m going to make these!
HI Cathy, these cookies look wonderful, great tip about the chocolate. Never thought about making extra and freezing, another great tip. Thanks!
cheri recently posted..Golden Kichuri (Yellow Peas, Rice, and Onion Relish and A New Routine
These will be in the freezer soon for the Grandkids when they come for the 4th of July. Great recipe Cathy.
Penny recently posted..Green Beans Gremolata
My mother loved making refrigerator cookies. I still make her favorite recipe with black walnuts but these with chocolate and walnuts move that up another notch! Delicious.
Susan recently posted..Rhubarb-Strawberry Cake with Orange Peel
Great looking cookie Cathy and I really like the idea that you can freeze them, then pull them out when needed. A little something sweet after a meal is important.
Sam
Sam @ My Carolina Kitchen recently posted..The Men Who Influenced the Way I Cook – Father’s Day 2014
Oh man, these look delicious! I love the idea of having fresh cookies at a moments time! Plus, it doesn’t get much better than the combination of chocolate and walnut
JessicaJ recently posted..The Best Carrot-Bran Muffins
What a wonderful cookie to have on hand, Cathy. Thank you for your tip on what to do with leftover chocolate!! Happy weekend to you.
Kitty recently posted..Strawberry Pie for Father’s Day
Throw out left over chocolate? That’s a mortal sin!
The cookies look wonderful! I guess I am over my baking of 350 cookies for the First Communion, I can bake again, lol!
Have a good weekend, Cathy!
Kathleen recently posted..A Tea by the Sea and a Celebrity?