I love the name of these cookies:  icebox cookies. I takes me back to those times when my great-grandfather would tell me about ice boxes and how they were used to preserve food before modern electric refrigeration was invented. He was full of many stories about his interesting life. As a young man he had traveled out West and lived for a time with the Comanche and Apache tribes of Native Americans.

But what I remember most about him was his expansive smile, the cherry tomatoes and peppermint candies he carried in opposite pockets of his trousers. Then there was the way he would sneak me a cookie, with a wink, when my Granny’s back was turned!

 

INGREDIENTS

1 cup butter, softened

1 cup sugar

1 tsp vanilla extract

1 egg, room temperature

2½ cups all-purpose flour, spooned and leveled

1 cup Heath toffee bits

 

DIRECTIONS

Cream butter and sugar together.

Add in the egg and extract and mix until well combined.

Stir in flour, mixing until fully incorporated. If dough appears too dry, add a teaspoon of water at a time until it comes together.

Fold in Heath toffee bits.

Divide dough in half and place on top of a sheet of plastic wrap. Form the dough into a log about 6 inches long and 1.5 inches in diameter. Wrap each log with the plastic wrap and refrigerate dough rolls for 1-2 hours or until nice and firm.

Preheat oven to 375 degrees F.

Line baking sheet with parchment paper.

Remove plastic wrap from rolls and cut into ¼ inch slices.

Place slices about 2 inches apart on cookie sheet.

Bake for 8 minutes or until lightly browned.

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Quick Tip:  You can also make smaller logs, just a few inches long, which is enough for 3-4 cookies, then put them in freezer bags (still wrapped in plastic) for up to 3 months and thaw a whole log for 30-60 minutes before slicing. Cookie Management 101

Recipe and photo courtesy of Trish at Mom On Timeout