Cookies in the Icebox
Icebox cookies are a Southern thing, going back to the time when keeping things cold was a challenge. These are great cookies!
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Enjoy this Texas Cooking recipe and have a great week!
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Icebox cookies are so versatile. You can bake the whole batch or just slice off however many you want, whenever you want them. The dough freezes well, if carefully wrapped, so you're never very far away from homemade cookies.
- 1 cup (2 sticks) butter, at room temperature
- 1/2 cup sugar
- 1/2 cup packed light brown sugar
- 1 egg, lightly beaten
- 1 teaspoon vanilla extract
- 1/2 teaspoon almond extract
- 2-1/2 cups sifted all-purpose flour
- 1 teaspoon baking soda
- 1/4 teaspoon ground cinnamon
- 1 cup slivered almonds, toasted
- Using an electric mixer, cream the butter and sugars until light and fluffy. Add the egg and vanilla and almond extracts. At low speed, gradually add the flour, baking soda and cinnamon. Add the almonds and mix just until they are incorporated into the dough.
- Divide the dough in half, and shape each half into a 2-inch roll on a sheet of waxed paper. Roll up the paper and refrigerate for at least four hours or overnight.
- When ready to bake, preheat oven to 375°F. Remove the dough from the refrigerator and, with a sharp knife, cut the dough into 1/4-inch slices. Place the slices one inch apart on greased baking sheets, and bake 12 to 14 minutes, or until lightly browned.
- Makes about 4 dozen cookies.
Lone Star List
Here are 10 things that caught my eye this week!
- Momma Lew: Hummingbird Bundt Cake recipe
- Homesick Texan: Michelada flank steak sandwiches with poblano buttermilk dressing recipe
- Curbed Austin: A photographic look at Facebook's new downtown Austin offices - Facebook's new Austin office has 14 art installations and a jam room
- Houstonia: How Healthy Is Galveston Bay in 2019? There's good news and bad news on the annual Galveston Bay report card..
- Thrillist: Can a Chain BBQ Joint Actually be Consistently Good? To judge Dickey's Barbecue Pit properly, allow me to offer up some context.
- New in the Book Pile!
Smokelore: A Short History of Barbecue in America by Jim Auchmutey.
- Austin360: How the Sausage Gets Made at Franklin Barbecue
- Houston Chronicle J.C. Reid: The return of small-town barbecue . Stellar smoked meat comes to Rockdale.
- NYT Food: Lebron James seeks to trademark "Taco Tuesday"
- Texas Monthly: What's on the Horizon for Big Bend National Park - After an eventful first year as superintendent, Bob Krumenaker has a vision for the park’s future as it celebrates its 75th anniversary.
New Cookbooks We're Reading
- The Peached Tortilla: Modern Asian Comfort Food from Tokyo to Texas
by Eric Silverstein - Serving food in Austin's Allendale neighborhood, The Peached Tortilla is an Austin treasure. This new cookbook reveals how one man brought Asian street food to Texas, creating wonderful new culinary conbinations. Buy today!
- LOOK! Franklin Steak: Dry-Aged. Live-Fired. Pure Beef
Aaron Franklin's new be-all, end-all guide to cooking the perfect steak. by Aaron Franklin
- The Austin Cookbook: Recipes and Stories from Deep in the Heart of Texas
by Paula Forbes
Great Austin-style recipes here!
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