Vintage Pecan IceBox Cookies

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Vintage recipes are fantastic and I love looking through old cookbooks and hand written recipe cards from the past. They have such fun treats hidden within them and I often picture my grandmother or great grandmother standing in the kitchen making the same recipes years ago. I can picture my great grandmother baking a batch of these cookies and slipping a few into my great grandpa’s lunch pail before we headed off to the mill.

This Vintage Pecan IceBox Cookies was given to me by Dixie Crystals and it came from a 1930’s edition of one of their cookbooks. Let me show you how to make these Vintage Pecan IceBox Cookies!

What you need for Vintage Pecan IceBox Cookies:

• unsalted butter, softened
• white sugar
• Light Brown Sugar
• egg
• all-purpose flour
• baking soda
• chopped pecans

So these cookies are a slice and bake type cookie.

The cookie dough needs to be made ahead of time and rolled into a log. Then that log of cookie dough needs to chill in the fridge overnight before you slice and bake them.

Try to slice these cookies about 1/4 inch thick when cutting them. If you slice them too thin they’ll burn and if you slice them too thick they won’t crisp up well. While I’m normally a super, soft cookie these Pecan Icebox should have a but of crisp to them. The crisp makes them perfect!

Do I have to use pecans?

Pecans are the only nuts I’ve tried with this recipes but you could try using walnuts instead!

Are these cookies soft or cruncy?

Thesr cookies are not super soft. They’re not super crunchy either but they do have a good snap and bite to them!

Ps. if you’re not careful with your batch of cookies, a curly haired toddler may appear to sneak off with a few!

Other Cookie Recipes that you’ll love:

• Bakery Style White Chocolate Chip Cookies
• Chocolate Chunk Butterfinger Cookies
• Butterscotch Pudding Cookies

Vintage Pecan IceBox Cookies

Yield: 36

Prep Time: 10 minutes

Cook Time: 10 minutes

Additional Time: 10 minutes

Total Time: 30 minutes

These Vintage Pecan Icebox Cookies are a tried and true classic recipe that first appeared in the Imperial Sugar 1930 edition of A Bag Full of Recipes cookbook. Make the dough, and let it chill overnight before slicing and baking this classic cookie that has stood the test of time.

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Ingredients

• 1 cup unsalted butter, softened
• 1 cup white sugar
• 1 cup Light Brown Sugar
• 1 eggs
• 3 cups all-purpose flour
• 1/2 teaspoons baking soda
• 1 cup chopped pecans

Instructions

1. In mixer, cream together butter and sugars. 
2. Add egg and mix well.
3. In a large bowl, whisk together flour and baking soda. 
4. With mixer on low, slowly add flour mixture to batter. Mix until just combined.
5. Mix in pecans. 
6. Transfer dough to a flat surface and roll into a long log. 
7. Wrap in parchment paper or plastic wrap and place in fridge overnight. 
8. When ready to bake, preheat oven to 350F. 
9. Slice cookies 1/4 inch thick and bake on ungreased cookie sheet or a baking mat for 10 minutes.  
10. Remove from oven and let cool completely on a wire rack.

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