Ice-Box Cookies
The ice box cookie is the new and improved 1929 model home-made cookie. They can be stirred up in a spare moment, set aside in the ice-box to harden and baked at your convenience. Crisco with its sweet fresh flavor keeps the unbaked dough (and the baked cookie, too) fresh and sweet. If you like cookies hot from the oven, as I do, try my plan of always keeping dough in the ice-box and baking cookies a few at a time. I find that cookies baked from Crisco dough two weeks old are as fresh as the very first ones from the roll. I am giving you a master recipe and several variations I've tested.
Ingredients
- 1 cup Crisco
- 2 eggs beaten
- 3 1/2 cup flour
- 2 cups brown or white sugar
- 1 teaspoon salt
- 2 teaspoons baking powder
- 1 tablespoon vanilla
- (1/4 cup sugar and 1/2 teaspoon each cinnamon and nutmeg
Directions
- Blend Crisco and sugar. Add beaten eggs and flour which has been sifted with salt and baking powder. Mix well. Add flavoring. Shape into rolls about 3" in diameter and place in ice-box to harden. Next day slice about 1/8" thick, sprinkle with mixture of sugar cinnamon and nutmeg. Bake in moderate oven (350 degress F.) for about 10 minutes. This recipe makes about 50 cookies.