Crisp Icebox Cookies
You can substitute any nut you'd like in these delicious little crisp cookies. Finely chopped macadamia nuts would be an excellent choice.
INGREDIENTS | YIELDS 48 cookies
- ¾ cup butter, softened
- ¼ cup coconut oil
- 1 cup brown sugar
- 1 cup sugar
- 2 eggs
- 2 teaspoons vanilla
- 2¼ cups flour
- 1 teaspoon baking soda
- ½ teaspoon salt
- 1 cup finely chopped cashews
In a large bowl, beat butter and coconut oil until blended. Gradually add brown sugar and sugar; beat until fluffy. Add eggs and vanilla and mix well. Stir in flour, baking soda, and salt.
Shape dough into 3 long rolls, about 1½" in diameter. Roll the cookie rolls in the chopped cashews, gently pressing nuts into dough to adhere.
Wrap well in wax paper, then put rolls into plastic food-storage bags. Chill for at least 24 hours.
Preheat oven to 375°F. Cut the dough into slices about ¼" thick and place on ungreased baking sheets.
Bake for 6 to 8 minutes or until cookies are very light golden brown and set. Cool on cookie sheets for 3 minutes, then remove to wire racks to cool.
- Calories: 118
- Fat: 6 grams
- Protein: 1 gram
- Carbohydrates: 15 grams
- Cholesterol: 16 milligrams
If you're pressed for time, icebox cookies are a great choice. You can make the dough one day, then chill it in the refrigerator and bake the next day, or the next. These cookie doughs also freeze very well. Wrap them in freezer wrap and place them in freezer plastic bags. You can slice and bake the dough frozen; just add a few minutes to the baking time.