- 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
Icebox Cookies
Ingredients
Directions
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.
Hi! This is Cassandra, from quite some time ago! I asked whether these cookies are crispy or not, along with an icing recipe that you can stack cookies? No one ever got back with me? Thank You! Be Blessed.
Hi Cassandra, We’re sorry that we missed your earlier inquiry on this recipe! These cookies should have a tender soft inside with a light crisp crust. For an icing that will set and can be stackable try the icing recipe for our https://swansdown.com/recipes/holiday-cookies/. It will set nicely for cookie stacking. Happy baking!
Hi. Do the above cookies come out crispy? That’s what I’m looking for! Also searching for a great icing for them, that you can stack; NO shortening OR karo syrup please. Thank you!
Hi Cassandra, I’ve forwarded your question on to our Consumer Affairs Department. Someone will reach out to assist you. Happy baking!
I would like to get the Swans Down Cake Flower recipes especially the old fashion tea cakes