Icebox Cookies Nana’s Christmas Recipe

What is Christmas without cookies?

For someone like me, who truly has a sweet tooth, it would a nightmare not to have cookies at this time of the year.

Now, I am not a world class baker or anything, trust me, but I do love to bake.  I did inherit this from my mom, (and my Nana, too)  and won’t bore you with that one again, but suffice it to say I loved baking so much that when I registered for my bridal shower, I made sure to add the KitchenAid Artisian Mixer on that bad boy, because I imagined myself baking tons of cookies and using this to help me out.  Out of all the we registered for, I wanted that machine more that you could imagine.

Needless to say, I did receive it from my Nana, who knew this and made sure to buy it for.  I tell you there wasn’t anything my Nana wouldn’t do for me and I truly am thankful that I had her for as many years as I did in my life.

Unfortunately, my Nana passed away almost 5 years ago, but I still have many of her recipes.  This recipe for Christmas Icebox Cookies was indeed one of hers.  The first time she made these Christmas Icebox Cookies, I fell in love.  Icebox Cookies are so yummy and the best of both worlds with vanilla and chocolate cookie dough rolled together.  As much as I love cookies, I love chocolate even more.  So, the fact that you have both in Icebox Cookies was the best of both my food addictions in one place.

That said I also enjoy making Icebox Cookies, because for me they remind me of my Nana and around this time of the year when she is no longer with us, it helps make me feel a bit closer to her.

Without further ado, here is my Nana’s Christmas Icebox Cookie Recipe:

Ingredients:

• 1 cup firmly packed light brown sugar
• 1/2 cup salted butter
• 1 egg
• 1 teaspoon pure vanilla extract
• 2 cups sifted flour
• Pinch of Salt
• 1 teaspoon baking powder
• 2 tablespoons powdered unsweetened cocoa

Instructions:

1. Cream sugar, salt and butter well. Beat in egg and vanilla.  Sift flour, salt and baking powder.  Gradually stir in.
2. Divide dough in half.  Roll 1/2 dough on floured waxed paper to a 9-by-12-inch rectangle.
3. Blend the cocoa into the other half of the dough and roll second rectangle using chocolate dough.
4. Now place one layer on top of the other layer.
5. Remove paper and roll as a jelly roll. 
6. Wrap securely in waxed paper and chill at least 2 hours.
7. Slice into thin slices about 1/4 inch and bake at 350 degrees for about 10 minutes.
8. Watch closely so that do not become overdone.
9. Makes about 3 dozen cookies.