A long, long time ago in the school cafeteria, lunches were served on plates. Glass plates with green bands around the edges, if my memory serves me right.
And though I don’t recall many great lunches being served, it certainly was a whole lot more appetizing than food plopped on orange plastic divided trays.
At least that was how the lunches were served when my kids were in school. I used to make A and Z’s lunch every day because they refused to eat cafeteria food. Can’t say I blamed them.
But one thing I do remember liking in my cafeteria days was dessert. Yes, I know.
Who doesn’t like dessert? Now I didn’t like all the desserts. But I did like the cookies.
They were icebox cookies. My mother tended to make chocolate chip cookies so icebox cookies were different and good.
And as I got older I haven’t forgotten those cookies.
About 10 years ago, (don’t ask me how I remember this stuff) we stayed at a cute bed and breakfast in Salida, Colorado where they served confectioner’s sugar dipped chocolate icebox cookies.
Now they weren’t what I had in elementary school, but they made me remember my days of icebox cookies and I haven’t forgotten them since. Luckily for me the innkeeper gave me the recipe and I’ve been making them ever since.
They are great to have on hand for the holidays because you can easily keep a roll of dough in your freezer or fridge.
When you need fresh cookies it is just a matter of taking them out, letting them thaw until they are sliceable, and then popping them into the oven.
Presto! Fresh, warm cookies. You can bake them for the shorter time if you like them a bit soft, and the longer time gives them a crisper bite.
Oh my goodness! Just couldn’t help but interrupt.
George was going crazy barking. Well, look what was in my front yard.
He/she has been around all summer but I haven’t seen her for awhile. Doesn’t she know Thanksgiving is coming?
Earlier in the season I thought he was a she, but now I am beginning to think she may be turning into a he.
She/he has really become quite majestic and is especially fun to see in my front yard. Took a few quick photos before she scampered away.
Sorry, they weren’t the best photos, but turkeys move quicker than you think. Moments like this take my breath away.
I mean a turkey in the city? Oh, damn, I wish I lived in the country.
So that was probably the highlight of my day. And that is alright with me.
I think I’ll go have a chocolate toffee icebox cookie. To celebrate the glory of nature.
This is an old post that I just redid. This recipe is scrumptious and if you love icebox cookies, this is for you! Vanilla bean and cherry swirled icebox cookies from Shugary Sweets sound like something I would love and my friend Tricia from Saving Room For Dessert does lemon icebox cookies like nobody’s business. My mom would love those!
While we are talking cookies check out a few more!
Please Share and Pin the Cookies!
Chocolate Toffee Icebox cookies are filled with crushed English Toffee, laced with chocolate and coated with powdered sugar. It doesn’t get much better than that!
1 c butter
½ c sugar
½ c brown sugar
1 ½ t vanilla
2 oz unsweetened chocolate melted
3 c flour
½ t baking soda
1 t salt
1 c crushed Heath bars or English toffee (Right now you can find crushed toffee
bits in the baking section next to the chocolate chips)
Cream softened butter and sugars in mixer until blended.
Add eggs, vanilla and cooled melted chocolate.
Add dry ingredients. (I always mix them together in a mixing cup so that the soda and salt are well
distributed in the flour.)
Stir in toffee bits.
Press into 2 logs and wrap in waxed paper or plastic wrap. Store in freezer. When ready to bake let the logs thaw until you can slice them. Cut into ¼” slices and put on ungreased baking sheets.
Bake at 400 degrees for 8-10 minutes. Coat with confectioners sugar