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Easy Ice Box Striped Cookies

 6 Ratings
0 Comments
  • Prep Time 25 min
  • Total Time 3 hr 15 min
  • Servings 66
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Do-ahead cookies? Called icebox cookies or refrigerator cookies, they're super easy. All you do is make the dough, tuck it in the fridge, then slice and bake it later.

Ingredients

1
cup sugar
1
cup butter or margarine, softened
1 1/2
teaspoons vanilla
2
eggs
3
cups Gold Medal™ all-purpose flour
1
teaspoon salt
1/2
teaspoon baking soda
Food color (any color)

Directions

  • 1 In large bowl, beat sugar, butter, vanilla and eggs with electric mixer on medium speed, or mix with spoon. Stir in flour, salt and baking soda. Divide dough in half. Stir 1/2 teaspoon food color into 1 half, or stir 1/2 teaspoon of different food colors into each half. Cover both halves and refrigerate 1 hour.
  • 2 On very lightly floured surface, shape each halfof dough into 2 strips, each about 9x2 1/2 inches. Layer strips, alternating colors; press together. Wrap and refrigerate about 2 hours or until firm.
  • 3 Heat oven to 400°F. Cut dough into 1/8-inch slices. On ungreased cookie sheet, place slices about 1 inch apart. Bake 8 to 10 minutes or just until edges are golden brown. Immediately remove from cookie sheet to coolingrack; cool.

Expert Tips

Cookie dough can be frozen in an airtight container for up to 9 months. Thaw just until soft enough to handle.

Cookie dough can be covered and refrigerated for up to 24 hours before baking.

Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Cookie
Calories
60
Calories from Fat
25
% Daily Value
Total Fat
3g
5%
Saturated Fat
2g
9%
Trans Fat
0g
Cholesterol
15mg
5%
Sodium
65mg
3%
Total Carbohydrate
7g
2%
Dietary Fiber
0g
0%
Sugars
3g
Protein
0g
% Daily Value*:
Vitamin A
0%
0%
Vitamin C
0%
0%
Calcium
0%
0%
Iron
0%
0%
Exchanges:
0 Starch; 0 Fruit; 1/2 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 1/2 Fat;
Carbohydrate Choice
1/2
*Percent Daily Values are based on a 2,000 calorie diet.

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