Icebox Cookies I

Icebox Cookies I

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"You can make the dough in advance, refrigerate, and make the cookies as you need them....for up to a week."
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servings 77 cals
Serving size has been adjusted!

Original recipe yields 36 servings



  • Calories:
  • 77 kcal
  • 4%
  • Fat:
  • 5.3 g
  • 8%
  • Carbs:
  • 6.7g
  • 2%
  • Protein:
  • 0.8 g
  • 2%
  • Cholesterol:
  • 19 mg
  • 6%
  • Sodium:
  • 1 mg
  • < 1%

Based on a 2,000 calorie diet

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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.


  1. In a large mixing bowl, cream together the butter and sugar until light and fluffy. Mix in the egg yolk, vanilla extract and almond extract until well blended. Stir in the flour. Divide the dough in half. Roll each half into a log shape about 3 inches in diameter. Wrap in plastic wrap and refrigerate for at least three hours.
  2. Preheat oven to 375 degrees F (190 degrees C). Remove dough from refrigerator and cut 1/8-inch thick slices and place on cookie sheets about 2 inches apart.
  3. Bake for about 10 minutes, or until cookies get a tinge of color. Let cool on wire rack.



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