Search
by Ingredient

Heirloom Walnut Icebox Cookies

StarStarStarHalf starEmpty star

Your rating

Recipe

 

Yield

3 dozen

Prep

45 min

Cook

30 min

Ready

1 hrs
Trans-fat Free, High Fiber

Ingredients

Amount Measure Ingredient Features
½ pound walnuts
Camera
2 ¼ cups all-purpose flour
sifted
Camera
½ teaspoon salt
Camera
½ teaspoon baking soda
Camera
1 teaspoon cinnamon
ground
Camera
1 teaspoon ginger
ground
Camera
1 teaspoon nutmeg
ground
Camera
¼ teaspoon cloves
ground
Camera
¼ teaspoon allspice
ground
Camera
1 cup butter
Camera
½ cup sugar
granulated
Camera
½ cup brown sugar
* Camera
1 each eggs
Camera
2 tablespoons milk
Camera

Ingredients

Amount Measure Ingredient Features
226.8 g walnuts
Camera
532 ml all-purpose flour
sifted
Camera
2.5 ml salt
Camera
2.5 ml baking soda
Camera
5 ml cinnamon
ground
Camera
5 ml ginger
ground
Camera
5 ml nutmeg
ground
Camera
1.3 ml cloves
ground
Camera
1.3 ml allspice
ground
Camera
237 ml butter
Camera
118 ml sugar
granulated
Camera
118 ml brown sugar
* Camera
1 each eggs
Camera
3E+1 ml milk
Camera

Directions

Sift together flour, salt, baking soda, cinnamon, ginger, nutmeg, cloves and allspice; set aside.

Beat butter until soft. Add both sugars and beat until thoroughly mixed.

Beat in egg and milk. Add sifted dry ingredients and beat on low speed until incorporated.

Carefully stir in nuts.

Spoon out dough to make thick strip about 12 inch long in middle of 20 inch sheet of wax paper.

Form into rough log, about 3 inch wide and 1½ inch high, with squared ends.

Make loaf as smooth as possible. Place on cookie sheet or and freeze at least 3 hours.

For more than few hours, re-wrap bar in aluminum foil.

When firm, unwrap loaf and cut in ¼ inch slices.

Place slices about 1½ inch apart on parchment paper-lined cookie sheets.

Bake at 375℉ (190℃)., reversing sheets top to bottom and front to back once or twice during baking.

When cookies are nicely browned and spring back when gently pressed, about 10 minutes, transfer to racks to cool.

Store in airtight containers.



* not incl. in nutrient facts Arrow up button

Comments


 

 

Nutrition Facts

Serving Size 230g (8.1 oz)
Amount per Serving
Calories 113365% from fat
 % Daily Value *
Total Fat 82g 126%
Saturated Fat 32g 159%
Trans Fat 0g
Cholesterol 169mg 56%
Sodium 712mg 30%
Total Carbohydrate 29g 29%
Dietary Fiber 6g 25%
Sugars g
Protein 46g
Vitamin A 30% Vitamin C 2%
Calcium 8% Iron 30%
* based on a 2,000 calorie diet How is this calculated?
 

    Email this recipe