Janet Groene’s
Whole Wheat Icebox Cookies
Do you like the idea of having fresh cookies every day from your toaster oven? For the RV cook, two things about icebox cookies bring them to standout stardom. First, you can make the dough days ahead. Second, you slice off and bake only as many cookies as you like each day.
Nuts are optional for two reasons. They add nutrition and texture contrast but they also make the dough trickier to slice. Why not turn the dough into two rolls, one with nuts and one without? One roll with raisins or mini chocolate chips, one without? They’re wicked good, with or without frosting.
3 sticks salted butter
3 beaten eggs or equivalent
3 cups brown sugar
5 cups whole wheat flour
1 ½ teaspoons baking soda
½ to 1 cup chopped pecans or walnuts
Cream softened butter with eggs and sugar. Gradually beat in flour and soda. Fold in nuts. Form dough into roll a little smaller in diameter than you want the cookies to be. Wrap tightly in plastic wrap and chill at least overnight. Slice and bake at 425 degrees until firm. Yield depends on the size and thickness of the cookies.
The dough can be kept (tightly wrapped in plastic wrap) in the fridge for up to four weeks or in the freezer up to three months.
See more of Janet Groene’s RV-ready recipes at https://campandrvcook.blogspot.com
Whole Wheat Icebox Cookies
Do you like the idea of having fresh cookies every day from your toaster oven? For the RV cook, two things about icebox cookies bring them to standout stardom. First, you can make the dough days ahead. Second, you slice off and bake only as many cookies as you like each day.
Nuts are optional for two reasons. They add nutrition and texture contrast but they also make the dough trickier to slice. Why not turn the dough into two rolls, one with nuts and one without? One roll with raisins or mini chocolate chips, one without? They’re wicked good, with or without frosting.
3 sticks salted butter
3 beaten eggs or equivalent
3 cups brown sugar
5 cups whole wheat flour
1 ½ teaspoons baking soda
½ to 1 cup chopped pecans or walnuts
Cream softened butter with eggs and sugar. Gradually beat in flour and soda. Fold in nuts. Form dough into roll a little smaller in diameter than you want the cookies to be. Wrap tightly in plastic wrap and chill at least overnight. Slice and bake at 425 degrees until firm. Yield depends on the size and thickness of the cookies.
The dough can be kept (tightly wrapped in plastic wrap) in the fridge for up to four weeks or in the freezer up to three months.
See more of Janet Groene’s RV-ready recipes at https://campandrvcook.blogspot.com
2 comments:
How long can these be kept in the fridge?
Debbie, Janet says the dough can be kept (tightly wrapped in plastic) in the fridge for up to four weeks and in the freezer for up to three months. Thanks for asking! --Diane at RVtravel.com
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