Also known as Refrigerator Cookies!
And the reason for the name is that the dough must be refrigerated at least 8 hours before slicing and baking making these cookies perfect for preparing in advance. Rich, crisp, buttery, these cookies were one of my Mom's favorites. My Mother was a fabulous baker: pies, cookies, breads...you name it; she made it. I also like to bake so decided to unearth this old Betty Crocker recipe and have the dough on hand for our visitors, Steve and Debby Vis from Arizona.
3 1/2 cups flour
1/2 tsp. baking soda
1/2 tsp. salt
1 cup (2 sticks) butter, softened
1 1/2 cups white sugar
1/2 cup lightly packed brown sugar
3 tsp. vanilla
In medium bowl, mix flour, baking soda and salt; set aside. In large bowl, beat butter, white sugar, brown sugar and vanilla with electric mixer on medium speed until fluffy. Add eggs, one at a time, beating well after each addition. On low speed, gradually beat in flour mixture just until blended.
Cut dough into quarters. Shape dough in 4 (roughly 6 inch) logs. Wrap in plastic wrap; refrigerate 8 hours or up to 3 days.
|Drop one quarter of the dough onto 4 pieces of plastic wrap.|
|Using your fingers form the dough into a log.|
|Tightly wrap the plastic around each log.|
Unwrap dough. Cut into 1/4 inch slices. Place slices on cookie sheets 1 inch apart.
Bake 8-12 minutes or until lightly browned. Remove from cookie sheet to cooling rack. Do not overbake.
|Icebox cookies are good anytime, but make a very |
special treat in bed with an ice cold glass of milk!
|Deb gives this "kid" some love!|
|Gabriel cutting a 1 kg. (about 2 lbs.) |
round of the firmer goat cheese in half.
We took a pound home.
|Teach Nan Phaidi is the Café owned by Gabriel's |
mother-in-law, Catherine Concannon in the village of Kilmurvey.
Phenomenal food and baked goods.
|My husband, Jerry, and our good friend Steve outside the Café.|
|Me with The Seven Churches (Na Seacht Teampall in Gaelic) |
in the background. The Churches, dating back to the 8th century,
are located on the western side of Inis Mor in the village of
Eoghanacht. A must-see while visiting the island.
If you go to Inis Mor be sure to contact Gabriel Faherty in advance to reserve a tour. He is charming, knowledgeable, funny, and offers loads of stories about the island both past and present.
That's all for today. Next time I will share
a recipe for Mediterranean Swordfish that
Deb and I put together with the help of our new cookbook,
"Recipes and Stories from Ireland's Wild Atlantic Way".