Kitchen Shelf
Kitchen Shelf
Day, Patrick
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La Belle Cuisine - More Cookie Recipes

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Fine Cuisine with Art Infusion

"To cook is to create. And to create an act of integrity, and faith."


Minnie's Icebox Cookies




"Warm cookies and cold milk are good for you."
~ Robert Fulghum

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 Kitchen Spices II
Kitchen Spices II
Frank, Lesta
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Minnie's Icebox Cookies
Gourmet September 1987

"For fifty years these cookies have been a favorite in our family...
produces a crisp cinnamon cookie that, despite its plain appearance,
is near-addictive."

1 stick (1/2 cup) unsalted butter, softened
1/2 cup vegetable shortening
1 cup granulated sugar
1 cup firmly packed dark brown sugar
2 large eggs, beaten lightly
3 1/2 cups all-purpose flour
1 teaspoon cinnamon
1 teaspoon baking soda
1 cup chopped pecans

In a bowl with an electric mixer cream together the butter, shortening, granulated sugar and brown sugar until the mixture is light and fluffy and
beat in the eggs. Into the bowl sift together the flour, a pinch of salt, the cinnamon, and the baking soda. Blend the dough well and stir in the
pecans. Divide the dough in half, form each half into an 11-inch log on
a sheet of wax paper, and wrap each log in the paper. Chill the logs for
at least 12 hours and up to 48 hours.
Cut the logs into 1/4-inch slices with a sharp knife and bake the cookies
1 1/2 inches apart on buttered baking sheets in the middle of a preheated
350-degree F. oven for 8 to 10 minutes, or until they are golden. Transfer
the cookies with a metal spatula to rack and let them cool. The cookies
keep in an airtight container for 1 week.

Featured Archive Recipes:
German Spice Icebox Cookies 
Mammy's Icebox Oatmeal Cookies
Ruth Moulton's Spice Balls


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