Icebox Cookies II recipe

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Ingredients

2 ⅛ cups shortening
1 cup white sugar
5 cups all-purpose flour
1 tablespoon cream of tartar
1 tablespoon ground cinnamon
1 tablespoon vanilla extract
1 cup packed brown sugar
2 eggs
1 teaspoon salt
1 tablespoon baking soda
1 cup chopped pecans

Nutrition Info

292.6 calories
carbohydrate: 30.8 g
cholesterol: 12.4 mg
fat: 17.9 g
fiber: 1.1 g
protein: 3 g
saturatedFat: 4 g
servingSize: -
sodium: 202.3 mg
sugar: 14.1 g
transFat: : -
unsaturatedFat: : -

Directions

  1. Cream shortening with sugars. Mix in beaten eggs. Sift together flour, cream of tartar, baking soda, salt, and cinnamon, mix into creamed mixture. Stir in nuts and vanilla.

  2. Make rolls about 2 inches in diameter. Refrigerate overnight.

  3. Slice about 3/8 inch thick, and place on greased cookie sheets.

  4. Bake at 350 degrees F (175 degrees C) for 12 to 15 minutes.

Recipe Yield

5 dozen

Recipe Note

An easy icebox cookie recipe of my mothers. This recipe is credited to a Mrs. E.S. Cryan of Oakland, CA.

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