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The Best Icebox Cookie Recipe - Yahoo Recipe Search
Food.comThis recipe is really an old fashioned kind of cookie. It’s really easy to prepare and you can even freeze the dough for a month or two before baking. The cookies also freeze well after baking. I usually sub Splenda sugar and brown sugar for the regular and they come out a little on the dry side but still very good. I used the zest of a whole lemon and the juice from a big lemon -- nice and lemony. You can add in chopped nuts, coconut, poppy seeds, etc., when mixing the dough. Perfect for summer or for a Christmas cookie tray.Taste of HomeMy best friend's grandmother frequently makes these old-fashioned cookies and was kind enough to pass the treasured family recipe on to me.Taste of HomeI found this recipe at my grandmother's house, and I made it as soon as I got home. The lovely melt-in-your-mouth butter cookie is very unique. It's almost savory because of the thyme, which pairs well with the lemon. —Catherine Adams, Westwego, LouisianaFood52If you go to a fancy pastry shop in Russia or now days in America, you will see behind the counter, next to the delicate and colorful Parisian-style mille-Feuillet’s and fruit tartlets and cream-filled éclairs, something that looks like nothing more or less than a little potato. It is coaled “Kartoshka” a favorite pastry of many kids and adults as well. The name comes from Russian potato, as the pastry looks like it. These are easy to make and require absolutely no baking or prep work. The pastries come in many deferent coatings: cocoa powder, coconut shavings, powdered sugar, nuts, chocolate sprinkles and melted chocolate. Following the same recipe you can make also a Chocolate Ice Box cake or Chocolate Rolls (photo #8) which are filled with Fruit Jellies, pieces of dried fruits, marshmallows, broken nut-brittles and keep in the freezer for weeks. The butter, cookies, chocolate and milk all really become one and just melt into each other. It makes for amazingly creamy fudge-like or truffle pastries. I dare you to eat just one. There are many versions of the recipe for "Kartoshka". Here is mine, which I coated in cocoa powder and decorated with some chocolate sprinkles, cranberries in powdered sugar and pomegranate seeds (photo #6).DelishLooking for an easy frozen dessert recipe? This Cappuccino Icebox Cake Recipe from Delish.com is the best.Food52I love that 60s recipe for Icebox Cake, one of those I-hate-to-cook desserts that my kids call "Zebra Cake" because it's striped black and white. Made from chocolate wafer cookies sandwiched together with whipped cream and refrigerated until the cookies softened, it was the best no-fuss dessert ever developed. I make all kinds of other stack cakes, too, from Appalachian Apple Stacks, made with either a fresh or dried applesauce (labor intensive, but worth it), to Chocolate Eclair Cake made with graham crackers, instant vanilla pudding and a jar of hot fudge sauce (yes, I know better, but we love it). When my local grocery stores stopped carrying Nabisco's chocolate wafers, I made some changes to my recipe for vanilla wafers, borrowed a technique from my recipe for gingerbread houses, performed some experiments with whipped cream and came up with this version of an icebox cake. Unfortunately, it's not no-fuss, but the cookie dough can be made ahead of time and frozen, reducing some of the work. On the plus side, though, the flavoring options are nearly limitless: This is my pink Valentine's Day version, but for St. Patrick's Day, I substitute creme de menthe and a dab of green paste food coloring for the cherry juice; you might want to try a coffee whipped cream, one flavored with cinnamon or hazelnut syrup, Kahlua, Bailey's, Grand Marnier with orange zest, or one of the unlimited flavors of Schnapps.
