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    Brown Sugar Icebox Cookies


    Source of Recipe


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    List of Ingredients




    1 stick unsalted butter -- softened
    1/2 cup light brown sugar -- packed
    1/4 cup granulated sugar
    1 large egg
    1 1/2 teaspoons vanilla
    1 2/3 cups flour
    1/2 teaspoon baking soda
    1/8 teaspoon salt

    Recipe



    In a bowl, beat the butter with an electric mixer until fluffy. Add the brown sugar and granulated sugar; beat until well blended. Beat in the egg and vanilla until thickened. Beat in 2/3 cup of the flour along with the baking soda and salt. Stir in remaining 1 cup flour; the dough will be soft.
    Divide the dough in half. Wrap each half in wax or parchment paper or plastic wrap. Shape it into a 6" log. Refrigerate until firm. (The logs can be stored in a plastic bag and refrigerated for up to 1 week or frozen for up to 2 months.)
    Preheat oven to 350. Using a thin knife, slice each log 1/8" to 1/4" thick. Arrange the cookies 1" apart on a buttered cookie sheet.
    Bake for 10 to 15 minutes or until lighly golden.

    VARIATIONS:
    Ginger Almond: Add 1/2 cup finely chopped crystallized ginger. Roll each log in 1/3 cup of finely chopped blanched almonds.

    Lemon Poppyseed: Add 3 tablespoons of poppyseeds and 1 tablespoon of grated lemon zest. Roll each log in 1 tablespoon of poppyseeds.

    Spice: Add 1 teaspoon freshly ground nutmeg, 1 teaspoon cinnamon and 1/4 teaspoon ground cloves. If desired, roll each log in 1/3 cup of finely chopped walnuts.

    Coffee Edged: Roll each log in 1 1/2 tablespoons very finely group French roast coffee.

    Pecan: Add 1 cup finely chopped toasted pecans. Roll each log in 1/3 cup finely chopped toasted pecans.

 

 

 


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