Our family recipe for icebox cookies– crisp and studded with nuts. So perfect with a hot cup of tea or coffee!
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Isn’t it amazing how many different varieties of cookies and treats are made by various families around this time of year?! Thanks to our virtual cookie exchange this week, as well as the comments and discussions I’ve had in my messages, I’ve had so much fun hearing about what holiday treats everyone enjoys. (Not to mention all the unique names families call their cookies).
I grew up eating frosted tea cakes and date & pecan squares every Christmas season, but my husband grew up with Russian tea cakes and icebox cookies. Both recipes are from his grandmothers, now made annually by his mother.
Earlier I shared the recipe for Russian tea cakes that his English paternal grandmother passed down, and today I’m sharing his Italian maternal grandmother’s recipe for icebox cookies. Not only am I so excited to finally have learned and recorded these recipes for myself, I’m very happy to be able to share them with you.
I’d also love to continue hearing about everyone’s holiday treats, so please share in the comments here or on Instagram or Facebook what kinds of treats your family enjoys. Even better if you can share how they became a tradition in your family!
Italian Icebox Cookies
These icebox cookies come together very quickly in a stand mixer. Once the dough is done, you roll it into a log and freeze. The cookies are cooked from frozen so that they retain their shape and turn out crisp and perfect for dipping in a hot drink or cup of milk.
Shortening or butter?
My mother-in-law’s recipe calls for using shortening in the cookies, but I wanted to also test the cookies with just butter because shortening isn’t something I usually have on hand.
I found that using all butter will result in a slightly less crisp cookie that is also a little lighter in color. I actually really like the butter version, however my husband prefers the shortening version. (He says he likes them to be crisper, which I can understand, but I do think that nostalgia also heavily plays into his preference).
For what it’s worth, my mother-in-law also says that she has used half butter and half shortening with equally good results.
VERDICT: Use what you have, or pick up some shortening if you want a truly crisp icebox cookie.
Either way you go, butter or shortening, these cookies are so tasty and easy to make. They’re also perfect for making ahead of time and keeping in the freezer for when you want something sweet to go with your tea or coffee in the evening. No need to thaw– just slice and bake!
Check out some of my other sweet treats ::
- Russian Tea Cakes
- Frosted Tea Cakes
- Rich & Creamy Hot Chocolate Mix
- White Chocolate Fudge Bites
- Date & Pecan Squares
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Our family recipe for icebox cookies– crisp and studded with nuts. So perfect with a hot cup of tea or coffee!
Ingredients
- 1 cup shortening or butter*
- 2 cups brown sugar
- 2 beaten eggs
- 1/2 tsp sea salt
- 1 tsp baking powder
- 1 cup chopped nuts (we like walnuts)
- 3 1/2 cups all-purpose flour
Instructions
- In the bowl of a stand mixer, cream together the shortening (or butter) and sugar on medium speed until light and fluffy. Add the eggs and mix until incorporated. Turn the mixer to low and gradually add the remaining ingredients.
- Roll the dough into a log and wrap in parchment paper or plastic wrap. Freeze until hard, at least 4 hours or overnight.
- Preheat the oven to 400. Remove a roll of dough from the freezer and slice into 1/2″ cookies. Place on a baking sheet lined with parchment paper or a silicon baking mat. Bake for 10 minutes, until the cookies are cooked through and the bottoms are beginning to brown.
Notes
* You can use either shortening or butter in this recipe. Shortening will yield crisper, harder cookies. Using butter will yield cookies that have a softer texture.
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