These icebox cookies are easy to make now and keep the dough in the freezer or refrigerator This recipe makes enough dough for 3 dozen cookies simply slice and bake as you need them
Prep Time
4 hrs 30 mins
Dificult
Medium
Servings
5 hrs
Ingredients
Instructions
Whisk flour
baking soda
and cinnamon together in a large bowl until evenly blended; set aside.
Beat butter
white sugar
and brown sugar in a separate large bowl with an electric mixer until smooth. Add eggs one at a time
allowing each egg to blend into butter mixture before adding the next. Mix in flour mixture until just incorporated. Fold in chopped nuts; mixing just enough to evenly combine.
Scrape cookie dough onto a sheet of waxed paper
and form into a log. Roll tightly in the waxed paper
and refrigerate until firm
about 4 hours.
Preheat the oven to 350 degrees F (175 degrees C). Spray baking sheets with cooking spray.
Unwrap the dough
and cut into 1/4-inch slices. Place cookies onto baking sheets
spaced 1-inch apart. Bake in the preheated oven until the edges are golden
8 to 10 minutes. Allow the cookies to cool on the baking sheet for 1 minute before removing to a wire rack to cool completely.
