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Italian Icebox Cookies

  • Author: Lisa @ This Pilgrim Life
  • Prep Time: 10 minutes + chill time
  • Cook Time: 10 minutes
  • Total Time: 0 hours
  • Yield: about 2 dozen cookies 1x


Our family recipe for icebox cookies– crisp and studded with nuts. So perfect with a hot cup of tea or coffee!


  • 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


  1. 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.
  2. Roll the dough into a log and wrap in parchment paper or plastic wrap. Freeze until hard, at least 4 hours or overnight.
  3. 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.


* 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.