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Icebox Cookies


  • 2 cups – Sifted Swans Down Cake Flour
  • 1 ½ tsp. – baking powder
  • ½ cup – butter, room temp.
  • 1 cup – white granulated sugar
  • 4 – large egg yolks, unbeaten
  • 1 tsp. – vanilla extract


PREHEAT oven to 350° F.

SIFT flour once, measure 2 cups, add baking powder and sift again.

CREAM butter, add sugar gradually, and cream well.  Add egg yolks, one at a time.  Add vanilla; then flour.  Mix well.

ON cookie sheet place dough between 2 sheets of wax paper and roll to ¼ inch thick. Chill in refrigerator for 1 -2 hours.

TAKE cookie sheet from refrigerator and remove top sheet of waxed paper.

TURN dough onto a slightly floured surface and remove second sheet of waxed paper. Immediately cut into shapes using 2” cookie cutters.

BAKE on lightly greased cookie sheet for 8 -10 minutes.

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