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This recipe has been formatted to fit in your Better Homes and Gardens New Cook Book

Brown Sugar Icebox Cookies

Serving size: 1 cookie Yield: about 24 cookies
Prep 30 mins Chill 4 hrs Bake 375°F 10 mins  per batch
Brown Sugar Icebox Cookies
  • 1/2  cup  butter, softened
  • 1/2  cup  shortening
  • 1 1/4  cups  packed brown sugar
  • 1/2  teaspoon  baking soda
  • 1/4  teaspoon  salt
  • 1  egg
  • 1  teaspoon  vanilla
  • 2 1/2  cups  all-purpose flour
  • 3/4  cup  ground toasted hazelnuts (filberts) or pecans
  • 2/3  cup  finely chopped toasted hazelnuts (filberts) or pecans (optional)
  •  Milk chocolate, melted (optional)

1. In a large mixing bowl beat the 1/2 cup shortening and the butter with an electric mixer on medium to high speed for 30 seconds. Add the brown sugar, baking soda, and salt. Beat until combined, scraping sides of bowl occasionally. Beat in egg and vanilla until combined. Beat in as much of the flour as you can with the mixer. Using a wooden spoon, stir in any remaining flour and the 3/4 cup ground nuts. Divide dough in half.

2. On waxed paper, shape each portion of dough into a 10-inch-long log. Lift and smooth the waxed paper to help shape the logs. If desired, roll logs in the 2/3 cup finely chopped nuts. Wrap each log in plastic wrap. Chill about 4 hours or until firm enough to slice.

3. Preheat oven to 375 degrees F. Cut logs into 1/4-inch-thick slices. Place slices 1 inch apart on an ungreased cookie sheet. Bake for 10 to 12 minutes or until edges are firm. Transfer to a wire rack set over waxed paper and let cool.

4. If desired, in a small saucepan combine chocolate pieces and the 1 tablespoon shortening. Heat and stir over low heat until smooth. Cool slightly. Transfer chocolate mixture to a small resealable plastic bag; seal bag. Snip off a tiny piece of one corner of the bag. Drizzle melted chocolate over cookies. Let stand until set.

From the Test Kitchen
  • Place in layers separated by waxed paper in an airtight container; cover. Store at room temperature for up to 3 days, or freeze unfrosted cookies for up to 3 months; thaw and drizzle with melted chocolate.

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