Best 2 Tennessee Icebox Cookies Recipes
In the heart of Tennessee, where the sweet aroma of country cooking fills the air, there lies a delectable treat that has captured the hearts of dessert lovers for generations: the Tennessee icebox cookies. These delightful cookies, known for their crisp texture, burst of flavor, and irresistible appeal, have become a staple in Southern cuisine and are cherished for their ability to transport taste buds to a simpler, more blissful time. As we embark on a culinary journey to uncover the secrets behind the perfect Tennessee icebox cookie, let's explore the history, variations, and techniques that make these cookies a true culinary treasure.
Here are our top 2 tried and tested recipes!
TENNESSEE ICEBOX COOKIES
Provided by Food Network
Categories dessert
Time 2h20m
Yield about 80 cookies
Number Of Ingredients 9
Steps:
- In a bowl, combine the flour, baking soda, and salt; stir will to mix. In the bowl of a standing electric mixer fitted with the paddle attachment, beat the butter and brown sugar together on medium speed until well mixed, about 1 minute, then beat in the vanilla. Beat in the eggs, 1 at a time, beating smooth after each addition. Scrape the bowl and beater well and beat in the flour mixture followed immediately by the almonds.
- Scrape the dough onto a lightly floured work surface and shape and squeeze it into two rough cylinders, each about 10 inches long and 2 inches in diameter. Roll a piece of parchment or waxed paper around each piece of dough and tighten by pressing it in with the side of a cookie sheet or a piece of stiff cardboard. Chill the dough until firm. Or, at this stage, it can be double-wrapped in plastic, frozen, and kept for up to several weeks.
- When you are ready to bake the cookies, set the racks in the upper and lower thirds of the oven and preheat to 350 degrees. Slice the cookies 1/4-inch thick, rotating the roll of dough often as you slice so it doesn't become squashed from the weight of the knife. Arrange the cookies on the prepared pans about 1-inch apart in all directions and bake them for about 12 to 15 minutes, until they have puffed somewhat and have become dull and are firm to the touch. Slide the papers from the pans onto racks. After the cookies have cooled, store them between sheets of parchment or waxed paper in a tin or plastic container with a tight-fitting cover.
TENNESSEE ICEBOX COOKIES
I am not sure why these are called Tennessee Cookies. This is a recipe from Nick Malgieri's book, "Cookies Unlimited." The dough for these brown sugar based cookies can be made ahead and used just like purchased cookie dough logs. Prep time does not include chilling the dough.
Provided by HeatherFeather
Categories Dessert
Time 42m
Yield 80 serving(s)
Number Of Ingredients 8
Steps:
- PLAN AHEAD: Dough requires chilling.
- Combine flour, baking soda, and salt.
- Beat butter and brown sugar together using an electric mixer until well mixed, just a minute or so.
- Add vanilla to the butter mixture and beat well.
- Add eggs to the butter mixture, one at a time, beating to combine well with each addition.
- You will porbably need to keep scraping down the sides of your bowl with a spatula.
- Add the flour mixture and beat until combined.
- Next,beat in the chopped nuts.
- Place batter onto a floured work surface and divide dough into two equal portions.
- Shape each portion into a long dough log, about 10 inches long.
- Roll up each log in parchment paper/waxed paper- you want them to look like rolls of purchased slice'n bake cookie dough.
- Set logs into a plastic zip-top type bag and chill until firm.
- (You can freeze this dough up to three weeks, if desired.).
- TO BAKE: Preheat oven to 350 degrees F.
- Line baking sheets with parchment paper or foil.
- Slice cookie logs into 1/4 inch thick rounds using a sharp knife.
- Set onto baking sheets about 1 inch apart and bake for 12-15 minutes, or until puffed slightly and firm to the touch.
- These will remain very light in color- do not try to make these turn brown or you'll have burnt cookies.
- As each batch comes out of the oven, simply slide the paper or foil off of the cookie sheet and let the cookies cool.
Tips:
- To make the perfect icebox cookie, use cold butter and chill the dough before baking. This will help the cookies hold their shape and prevent them from spreading too much.
- Cream the butter and sugar together until light and fluffy. This will help incorporate air into the dough, making the cookies light and tender.
- Add the eggs one at a time, beating well after each addition. This will help prevent the dough from curdling.
- Stir in the dry ingredients gradually until just combined. Overmixing will toughen the dough.
- Chill the dough for at least 30 minutes before baking. This will help the cookies hold their shape and prevent them from spreading too much.
- Bake the cookies in a preheated oven at 350 degrees Fahrenheit for 10-12 minutes, or until the edges are just beginning to brown.
- Let the cookies cool on a wire rack before storing them in an airtight container.
Conclusion:
Tennessee icebox cookies are a delicious and easy-to-make treat that is perfect for any occasion. With simple ingredients and a little bit of time, you can create a batch of these classic cookies that will be enjoyed by everyone. Whether you are a fan of traditional chocolate chip cookies or you prefer something a little more unique, there is an icebox cookie recipe out there for you. So next time you are looking for a sweet treat, give Tennessee icebox cookies a try. You won't be disappointed!
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