"Slice-and-bake icebox cookies are the ultimate make-ahead treat. You can make a batch and bake as many as you like, saving the rest of the dough in the freezer. These simple swirled cookies are rolled in finely chopped pecans. They're mildly sweet-perfect for after dinner or paired with coffee. These cookies are Low-Carb Diabetes-Friendly. How to make Cinnamon Icebox Cookies Recipe yields 80 cookies Ingredients"
"Whisk together all-purpose flour, whole-wheat flour, baking powder, and salt in a medium bowl. Beat 1/2 cup butter and granulated sugar in a large mixing bowl with an electric mixer on high speed until light and fluffy. Add 1 egg and 1 teaspoon vanilla. Beat until smooth. With the mixer on low speed, gradually add 1½ cups of the flour mixture, beating just until combined. Place the dough on a sheet of plastic wrap and form into a 10-inch log. Wrap and refrigerate."
Swirled cinnamon icebox cookies pair a vanilla dough with a cinnamon dough and are rolled in finely chopped pecans for texture. The recipe yields about 80 cookies and combines all-purpose and white whole-wheat flour with baking powder, salt, butter, granulated and dark brown sugar, eggs, vanilla, and ground cinnamon. Two separate 10-inch logs of dough are formed, chilled, then divided, rolled into ropes, paired, folded, twisted, and rolled before finishing. Dough can be refrigerated or frozen for later baking, and the cookies are mildly sweet and suitable with coffee or after dinner.
Read at Alternative Medicine Magazine
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