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Cook'n with Betty Crocker 
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"Ice Box" Cookies |
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Serves: 12 Print this Recipe1 pound butter real 1 cup granulated sugar 1 cup brown sugar 1 tablespoon vanilla extract 3 eggs 5 cups flour 1 teaspoon baking soda 1 teaspoon baking powder 1 teaspoon salt 1 cup walnuts chopped 1 seedless raisin Cream butter and sugars until fluffy. Add vanilla; add eggs one at a time, beating well after each addition. Sift together flour, baking soda, baking powder, and salt. Combine dry ingredients with creamed mixture. Fold in nuts and raisins. Roll dough into 3 long rolls about 12 to 14 inches long and 2 1/2 to 3 inches in diameter. Wrap rolls in waxed paper and refrigerate overnight. Heat oven to 350° F and slice dough into 1/4 -inch slices. Bake on an ungreased cookie sheet for 12 to 15 minutes. Note: This dough will keep refrigerated for a week to 10 days. This recipe comes from the Cook'n collection. Try Cook'n for FREE!
Caramel Cookies Chocolate Rocks Fattigman Bakkels (Poor Man's Cookies) Ginger Cookies "Ice Box" Cookies Jackson Squares Kavring (Rusks) Kokosboller (Coconut Tea Cookies) Mandelkyssar (Almond Tart) Peanut Butter Cookies Pineapple Drop Cookies |
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