Peanut Icebox Cookies

Prep Time
Cook Time
Ready In

"I've never made cookies like this, but when I found this recipe in the 1954 Settlement Cookbook my mom gave me when I went I got my first apartment, I decided I need to give it a try. This looks like a great substitute for buying grocery rolled dough and cooking slices. The book just says it makes a large I'm guessing at the yield. Refrigerator time not included in prep or cook time."

Original recipe yields 24 servings


  • Serving Size: 1 (78.8 g)
  • Calories 359.5
  • Total Fat - 20.8 g
  • Saturated Fat - 10.7 g
  • Cholesterol - 66.7 mg
  • Sodium - 250.6 mg
  • Total Carbohydrate - 38.8 g
  • Dietary Fiber - 1.7 g
  • Sugars - 16.7 g
  • Protein - 6.1 g
  • Calcium - 21.6 mg
  • Iron - 0.7 mg
  • Vitamin C - 0 mg
  • Thiamin - 0.1 mg

Step 1

Cream butter and sugar well using an electric mixer.

Step 2

Add eggs and mix, then chopped nuts, then dry ingredients.

Step 3

Shape into a roll 2 inches thick and chill until firm.

Step 4

Cut into thin slices crosswise. Bake on a greased cookie sheet in a preheated oven (350 degrees) for 10 minutes.

Tips & Variations

No special items needed.


These cookies came out very light and puffy.. the peanut flavor is subtle and not very sweet, but very delish... WIll be making them again in the future for Christmas

review by:
(4 Oct 2018)