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Cookies designed to be on "stand-by"

The dough for "Alice Turner's Ice Box Cookies" is made ahead and frozen, ready for any sudden situation!
photo: welcomecompany.wordpress.com

There are times in which an event occurs that you need to have a sweet treat on short notice. Events good and bad come up in which there's a need for a fast dessert. For times like these, it's a tremendous help to have something on "stand-by", ready to have prepared quickly and easily. That's where the recipe I'm sharing comes in handy, which is for "Alice Turner's Ice Box Cookies". Alice Turner is the name of the lady who this recipe came from.

This recipe makes a LOT of cookies, but you don't have to bake all of the dough at once. This is where the convenience comes about. You can make the dough, wrap it well and place it in the freezer. When you're ready to bake some cookies, remove a roll from the freezer and let it stand at room temperature for about ten minutes. Slice the dough into 1/4-1/2 inch thick rounds and bake. These are really wonderful cookies and are perfect for anytime you need a dessert in a hurry.

You'll see that the recipe calls for a pound of butter. Margarine could be used, but as we all know, butter lends a special flavor to baked goods, so I strongly recommend the butter. It also calls for four teaspoons of cinnamon, which is the correct amount, so you best like cinnamon to try these! Chopped nuts add flavor and a bit of a crunch to the cookies, too.

A heavy-duty stand mixer, such as a KitchenAid, would mix this dough effortlessly. The dough would be too heavy for a portable mixer. However, if a portable is all you have, the dough can be mixed up to where the flour is added. Here, you would need to add about 1/4 to 1/2 of the flour with the mixer and work the rest of it in by hand with a sturdy spoon. This would keep you from having a burned out mixer motor!

These are great warm from the oven, with tea, cocoa, milk or coffee. They keep very well after baking in an airtight tin. If you find yourself making these to stash away for unexpected events, make sure to save some for yourself and your family!

A few years ago, I shared another recipe for unexpected situations, called "Short-Cut Pound Cake". To get this recipe, go to this link:

http://www.examiner.com/article/a-spur-of-the-moment-cake

And if you're one of those who has to eliminate gluten from your diet, but still would like some cookies, here's a video on how to make "Gluten-Free Peanut Butter Cookies":

http://www.examiner.com/article/gluten-free-peanut-butter-cookies-5

Make a batch of this dough and have it in the freezer for those unexpected emergencies....or when your sweet tooth says it wants a yummy treat!

ALICE TURNER'S ICE BOX COOKIES

  • 1 lb. butter, softened
  • 1 lb. light brown sugar
  • 1 cup white sugar
  • 3 eggs
  • the juice of 1/2 a lemon
  • 1 teaspoon vanilla extract
  • 6 cups all-purpose flour
  • 4 teaspoons cinnamon
  • 1 teaspoon baking soda
  • 1 cup chopped nuts

Cream the butter and both sugars together until fluffy. Add the eggs, one at a time. Add the lemon juice and vanilla extract. Combine the flour, cinnamon and baking soda. Gradually add to the creamed mixture, mixing well. Stir in the nuts. Using waxed paper or aluminum foil, shape the dough into logs about 2 inches wide. Wrap and freeze. When dough is solid and ready to bake, preheat oven to 350 degrees. Remove dough from the freezer and let stand at room temperature for about 10 minutes. Slice dough into 1/4-1/2 inch thick rounds. Place on a greased baking sheet about 1/2 inch apart. Bake for 10-15 minutes, depending upon the thickness, until the edges of the cookies become slightly brown. Let cool on baking sheet briefly before removing to a cooling rack.