There are diehard chocolate fans and vanilla devotees, and then there are those who want the best of both worlds (like us). We’ve crafted these vanilla-chocolate swirl icebox cookies so no one ...

In the 1920s, they were known as icebox cookies. Whatever they’re called, they’ve survived because they’re wonderful: easy to make, easy to store, and delicious.

bowl. Using an electric mixer or a wooden spoon, beat until light and fluffy. Add egg yolks, one at a time; beat until smooth. Step 3: > Using a paring knife, halve the vanilla bean lengthwise.

Baking for a big crowd just got a little easier. The post 44 Large-Batch Cookie Recipes to Make for a Crowd appeared first on Taste of Home.

Ingredients:2 1/3 cups all-purpose flour2 teaspoons pumpkin pie spice2 teaspoons ground ginger1/2 teaspoon ground allspice1/2 teaspoon ground cardamom1 cup (2 sticks) unsalted butter, softened1 ...

Icebox cakes have been around for close to 100 years. They were invented in the 1920s, when companies would give out recipes to promote their new kitchen appliance, the electric icebox.

With racks positioned in the upper and lower thirds of the oven, preheat the oven to 325°. Line a couple of baking pans with parchment paper. In a bowl, whisk together the flour, baking powder ...

Note: The frozen, wrapped dough will keep in the freezer for up to 3 months. Once baked, the cookies will keep in an airtight container for up to 1 week. Makes 4 dozen cookies.

Layer up apples, vanilla pudding, cinnamon graham crackers, and caramel icing, and thank us later. Recipe creator BONO1 writes, "It's best to refrigerate it for 24 hours to let the dessert have ...

The cookies themselves boast a crisp texture and a rich, buttery flavor with seemingly endless options for creativity, from classic vanilla and chocolate variations to more adventurous options with ...