Rating: 1 stars
1 Ratings
  • 5 star values: 0
  • 4 star values: 0
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 1

An easy icebox cookie recipe of my mothers. This recipe is credited to a Mrs. E.S. Cryan of Oakland, CA.

Gallery

Recipe Summary

Servings:
30
Yield:
5 dozen
Advertisement

Ingredients

30
Original recipe yields 30 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Cream shortening with sugars. Mix in beaten eggs. Sift together flour, cream of tartar, baking soda, salt, and cinnamon; mix into creamed mixture. Stir in nuts and vanilla.

    Advertisement
  • Make rolls about 2 inches in diameter. Refrigerate overnight.

  • Slice about 3/8 inch thick, and place on greased cookie sheets.

  • Bake at 350 degrees F (175 degrees C) for 12 to 15 minutes.

Nutrition Facts

293 calories; protein 3g; carbohydrates 30.8g; fat 17.9g; cholesterol 12.4mg; sodium 202.3mg. Full Nutrition
Advertisement

Reviews (1)

1 Ratings
  • 5 star values: 0
  • 4 star values: 0
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 1
Rating: 1 stars
01/25/2013
I have had this recipe in my box for 3 years waiting to be made. I try to stick with the recipe as written the first time I make it but I thought 5 cups of flour? They were super crumbly would not stick together to roll into logs I pressed it into a pan and let it chill hoping that would help but alas the minute I tried to slice it the dough fell completely apart. Read More
(15)