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Ice Box Brown Sugar Cookies

Diabetic.Foodie's picture
  All purpose flour 1 1⁄4 Cup (20 tbs)
  Baking soda 1⁄2 Teaspoon
  Cream of tartar 1⁄4 Teaspoon
  Salt 1⁄4 Teaspoon
  Margarine 1⁄2 Cup (8 tbs)
  Granulated brown sugar replacement 1 Cup (16 tbs)
  Egg 1
  Vanilla extract 1 Teaspoon
  Burnt sugar 1⁄2 Teaspoon
  Chopped pecans 1⁄3 Cup (5.33 tbs)

Sift together flour, baking soda, cream of tartar, and salt; set aside.
Using an electric mixer on Medium, beat the margarine and brown sugar replacement until well blended.
Add egg and beat well.
Beat in vanilla and burnt-sugar flavoring, Gradually stir dry ingredients into creamed mixture, mixing well.
Stir in pecans.
On wax paper, shape dough into a 12 in. (30 cm) roll.
Roll up dough and refrigerate overnight.
Cut roll into 1/4 in. (8 mm) slices.
Place slices on greased cookie sheets.
Bake at 375°F (190°C) for about 5 to 6 minutes, or until golden brown.
Remove from cookie sheets, and place on racks.

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Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 1700 Calories from Fat 1060

% Daily Value*

Total Fat 121 g185.9%

Saturated Fat 19.6 g97.9%

Trans Fat 0 g

Cholesterol 211.5 mg70.5%

Sodium 1281.8 mg53.4%

Total Carbohydrates 129 g42.9%

Dietary Fiber 7.9 g31.6%

Sugars 2.9 g

Protein 26 g52.4%

Vitamin A 83% Vitamin C 0.89%

Calcium 8.2% Iron 51%

*Based on a 2000 Calorie diet

Ice Box Brown Sugar Cookies Recipe