Recipe courtesy of Gail Loeb
Mamau's Icebox Cookies
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- Level: Intermediate
- Total: 2 hr 45 min
- Prep: 30 min
- Inactive: 2 hr
- Cook: 15 min
- Yield: 16 to 20 dozen
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 216 servings
- Calories
- 36
- Total Fat
- 2 g
- Saturated Fat
- 1 g
- Carbohydrates
- 4 g
- Dietary Fiber
- 0 g
- Sugar
- 2 g
- Protein
- 0 g
- Cholesterol
- 6 mg
- Sodium
- 18 mg
- Level: Intermediate
- Total: 2 hr 45 min
- Prep: 30 min
- Inactive: 2 hr
- Cook: 15 min
- Yield: 16 to 20 dozen
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 216 servings
- Calories
- 36
- Total Fat
- 2 g
- Saturated Fat
- 1 g
- Carbohydrates
- 4 g
- Dietary Fiber
- 0 g
- Sugar
- 2 g
- Protein
- 0 g
- Cholesterol
- 6 mg
- Sodium
- 18 mg
Ingredients
Directions
- Preheat oven to 350 degrees F.
- With an electric mixer or by hand, cream butter and sugars in a large bowl. Add eggs and vanilla. In a separate large bowl, sift together the flour, cream of tartar, baking soda and salt. Add flour mixture to egg mixture in 3 additions. Stir in nuts.
- Divide the dough into quarters, and then roll it into 4 logs. Place dough in refrigerator to chill for 2 hours. Remove dough and cut into 1/4-inch thick slices. Place on a floured, but not greased, baking sheet and bake for about 15 minutes. Remove to a rack and cool.
