Go to the Globe and Mail homepage

Jump to main navigationJump to main content

Icebox cookies Add to ...

This recipe is compliments of Liz Driver, of The Cookbook Store in Toronto, who is also a culinary historian and the author of Culinary Landmarks: A Bibliography of Canadian Cookbooks, 1825-1949 (University of Toronto Press).

Icebox cookies became popular with the introduction of electric refrigerators in the 1930s.

For shredded almonds, simply grate whole almonds on a metal grater. We prefer unsalted butter for baking and compensated by adding 1 teaspoon of kosher salt to the flour mixture.

  • Servings: Makes 5 dozen or more.

Ingredients

1/2 cup brown sugar

1/2 cup white sugar

1 cup butter, softened

1 beaten egg

2 tablespoons orange juice

Grated rind of 1 orange

2 3/4 cups flour

1/4 teaspoon soda

1/2 cup blanched almonds [whole, which one then grates]

Method

With an electric mixer, cream together the sugars and butter until soft and fluffy. Beat in the egg, the orange juice and rind. Stir in the sifted flour and soda and then the shredded almonds.

Form dough into a roll and wrap in waxed paper. Chill in the refrigerator overnight, or until firm enough to slice thin.

Bake in a moderate oven of 375 F for 8 to 10 minutes. Cool on sheet for 10 minutes, then move to a rack.

In the know

Most popular videos »

Highlights

More from The Globe and Mail

Most popular