Great Great Aunt Jessie’s 1940’s Ice Box Cookies

Description:
Nestled among the cherished recipes from the 1940s and 50s, this delightful Ice Box Cookie recipe was discovered scrawled on a slip of paper belonging to Great Great Aunt Jessie. While I haven’t personally made these cookies yet, I believe they encapsulate the simple yet indulgent flavors of the era. With a creamy butter base and a hint of vanilla, these cookies are perfect for sharing with family and friends or indulging in a quiet moment of nostalgia.

Recipe Category: Dessert
Keywords: Cookie & Brownie, < 30 Mins, For Large Groups, Oven

Nutritional Information

Ingredients

Instructions

1. Cream the Butter and Sugars:
   Begin by working 1/2 cup of butter in a mixing bowl until it becomes creamy and smooth. Next, gradually add in 1 cup of brown sugar along with a scant cup of granulated sugar, continuing to cream the mixture until it is light and fluffy. This step is essential as it incorporates air into the mixture, ensuring a delightful texture in your cookies.

2. Incorporate Vanilla:
   Once the sugars and butter are well-combined, stir in 1/2 teaspoon of vanilla extract, allowing the warm, sweet aroma to envelop your kitchen. This small addition enhances the flavor profile and ties all the ingredients together.

3. Prepare the Dry Ingredients:
   In a separate bowl, sift together 2 cups of all-purpose flour, 1/2 teaspoon of baking soda, and 1/2 teaspoon of cream of tartar. Sifting not only combines the dry ingredients but also aerates the flour, contributing to a lighter cookie.

4. Combine Mixtures:
   Gradually add the dry ingredients to the butter-sugar mixture, stirring until just combined. Avoid overmixing at this stage; you want the dough to come together without developing too much gluten.

5. Add Nuts (Optional):
   If you choose to include nuts, fold in 1/2 cup of broken nut meats, such as walnuts or pecans, at this stage. The nuts will add a delightful crunch and an earthy flavor to the cookies.

6. Chill the Dough:
   Transfer the cookie dough into a bowl and pack it tightly. Cover the bowl with plastic wrap or a lid, and place it in the refrigerator to cool slightly. This chilling step is crucial as it helps the dough firm up, making it easier to roll out.

7. Shape the Dough:
   After the dough has cooled sufficiently, remove it from the refrigerator and shape it into rolls. Aim for uniformity in size so that the cookies bake evenly. Wrap the rolls in wax paper or plastic wrap to maintain their shape while they chill further.

8. Slice and Bake:
   Preheat your oven to 400°F (200°C). Once the dough is very cold and firm, unwrap the rolls and slice them into rounds of about 1/4 inch thick. Place the slices on a baking sheet lined with parchment paper, spacing them evenly apart to allow for spreading during baking.

9. Baking Time:
   Bake the cookies in the preheated oven for approximately 8 minutes, or until the edges begin to turn golden brown. Keep an eye on them to prevent overbaking, as ovens may vary in temperature. Aunt Jessie humorously noted “probably 15” in her scribblings, perhaps referring to an expected baking time, but stick to the initial 8 minutes for the best results.

10. Cooling:
    Once baked, remove the cookies from the oven and allow them to cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely. This step is essential to maintain their texture and prevent them from becoming too soft.

11. Enjoy:
    Once cooled, these cookies can be enjoyed immediately or stored in an airtight container at room temperature for several days, allowing you to savor a piece of history with each delightful bite.

Serving Suggestions

These Great Great Aunt Jessie’s 1940’s Ice Box Cookies pair beautifully with a glass of cold milk, a warm cup of tea, or coffee, making them an ideal treat for any occasion. Whether enjoyed alone or shared with loved ones, each cookie brings a taste of nostalgia, evoking fond memories of simpler times.