Icebox Cookies
Icebox Cookies
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Ingredients
  • 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
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.

Reviews
  • Cassandra says:

    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!

    • Swans Down says:

      Hi Cassandra, I’ve forwarded your question on to our Consumer Affairs Department. Someone will reach out to assist you. Happy baking!

  • Sue Braddock says:

    I would like to get the Swans Down Cake Flower recipes especially the old fashion tea cakes

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