My mother, Audrey, originally got the recipe for Swedish ice box cookies from her friend, Mathilde. The two of them were friends since kindergarten (circa 1921, by my reckoning) and through the years mom got several of our family’s favorite recipes from Mathilde. This recipe’s name shows its own age: It has been a long time since that kitchen machine was called an “ice box.”
My brothers and I baked and ate our share of chocolate chip, peanut butter, and oatmeal raisin cookies, but I think these cookies might have been our favorites. Like so many of my mother’s recipes ( see New Orleans Pralines ) Swedish ice box cookies are easy, but delicious. Here’s the recipe from my mom’s index card:
Swedish Ice Box Cookies*
1 C. white sugar
1 C. brown sugar
1 C. shortening (my mom used margarine, I use butter)
2 eggs added to above
Add to above
½ c. nuts (Mom and I use pecans)
2 T. hot water
Flour to stiffen—about 3 cups
Bake 10 – 12 min. in 375° oven
May be dropped on cookie sheet immediately after mixing & baked. Or form half into a roll & held in refrig. Several days – Large recipe—-Usually I make half a recipe.
I hope you enjoy making and eating these easy cookies. I wish I were eating them with my mom and dad and brothers. I wish I had some on a plate next to my tea and computer on this rainy afternoon, far in time and place from Milford, MI. So, if you make these cookies, I hope you have someone dear to share them with.
No photos: I don’t usually make cookies anymore (because my husband and I want to eat them–all of them–but we are trying to hold the line).
*I think my brothers and I called them Swedish nut cookies.