Crisp Icebox Cookies

You can substitute any nut you’d like in these delicious little crisp cookies. Finely chopped macadamia nuts would be an excellent choice.

Makes: 48Hands-on: 15 minutesTotal: 30 minutesDifficulty: Easy

Makes: 48


  • 3⁄4 cup butter, softened
  • 1⁄4 cup coconut oil
  • 1 cup brown sugar
  • 1 cup granulated sugar
  • 2 large eggs
  • 2 tsp. vanilla
  • 2 1⁄4 cups all-purpose flour
  • 1 tsp. baking soda
  • 1⁄2 tsp. salt
  • 1 cup finely chopped cashews


  • In a large bowl, beat butter and coconut oil until blended. Gradually add brown sugar and granulated sugar; beat until fluffy. Add eggs and vanilla and mix well. Stir in flour, baking soda, salt, and cashews.
  • Shape dough into 3 long rolls, about 1 1⁄2 inches in diameter. Wrap well in wax paper, then put rolls into plastic food-storage bags. Chill for at least 24 hours.
  • Preheat oven to 375°F. Cut the dough into slices about 1⁄4 inch thick and place on ungreased baking sheets. Bake for 8 minutes or until cookies are very light golden brown and set. Cool on cookie sheets for 3 minutes, then remove to wire racks to cool.