ADVERTISEMENT
The Recipe Link
Cooking on the net since 1996!
Recipelink.com
- Real Recipes from Real People -

ISO: ice cream cookies

Misc.
I am looking for a recipe for ice cream cookies...the original recipe appears in an old betty crocker cookbook from some time in the 1950s...the name is slightly misleading because there is no ice cream in the recipe, it is very simple involving butter, confectioners sugar and maybe a small amount of flour, but i cannot quite remember it.
MsgID: 0064069
Shared by: Kandis-- Ithaca
Board: Cooking Club at Recipelink.com
  • Read Replies (2)
  • Post Reply
  • Post New
  • Save to Recipe Box
Reviews and Replies:
1 ISO: ice cream cookies
  Kandis-- Ithaca
2 Recipe: Cream Wafers
  Jeanne/FL
3 Recipe: Ice Cream Cookies (ice cream not an ingredient)
  Betsy at Recipelink.com
ADVERTISEMENT
Random Recipes
  • Hot Pepper Dip
  • HOT PEPPER DIP 25 green or yellow green hot peppers (the long pointed shape) 1 onion, chopped 3 cloves garlic, chopped 1/4 cup olive oil (or more) 2 packages (8 ounces each) cream cheese, softened 1 (8 ounce) package ...
  • Croatian Sausage and Sauerkraut Stew
  • Croatian Sausage and Sauerkraut Stew (Croatia) Although one will find stews like this throughout eastern Europe and the Balkans and even in the Trentino-Alto Adige province of northern Italy, this stew from Croatia c...
  • Rachel Thompson's Cracked Gingersnap Cookies
  • RACHEL THOMPSON'S CRACKED GINGERSNAP COOKIES (County Fair Winner) 1 cup white granulated sugar 1 cup brown sugar 1/2 cup lard 1 cup butter 2 eggs 1/2 cup molasses 4 cups flour 3 teaspoons baking soda 2 teaspoons groun...
  • New Orleans Red Beans (using dried beans, no meat)
  • NEW ORLEANS RED BEANS 1 pound dried red beans 1 chopped onion 1 clove garlic, chopped 2 stalks chopped celery 1 chopped red bell pepper 1/2 cup tomato paste 3 tablespoons soy sauce 1/2 teaspoon dried oregano 1/2 teasp...
  • Pesto Focaccia (using wheat flour and beer)
  • PESTO FOCACCIA "This version of Liguria's famed focaccia, topped with pesto, tomatoes, olives, and onions, comes from Biagio Settepani, executive pastry chef and co-owner of Pasticceria Bruno in New York City." ...
  • Pecan Cheese Log Appetizer (Family Circle, 1970's)
  • PECAN CHEESE LOG APPETIZER 1 (8 ounce) package cream cheese, softened 1 cup grated Swiss cheese (4 oz) 1 cup crumbled blue cheese 1/2 teaspoon bottled red-pepper seasoning 1/4 cup chopped pecans Blend cream cheese, S...
ADVERTISEMENT
  • How to Freeze Zucchini
  • It says to blanch the grated zucchini for baking, but it does work to just grate and freeze it without blanching. If you want slices or chunks, then blanch and freeze. FREEZING ZUCCHINI Choose young squash with tend...
UPLOAD AN IMAGE
Allowed file types: .gif .png .jpg .jpeg

POST A REPLY
Post a Request - Answer a Question
Share a Recipe
Thank You To All Who Contribute
  • ISO: ice cream cookies
  • Please select one:
  • This message includes a recipe that I have not made Recipe: will appear as the first word of the title
  • This message includes a recipe that I have made Recipe (tried): will appear as the first words of the title
  • This message is a question or a request for a recipe ISO: (In Search of) will appear as the first words of the title
  • This message is to thank the person(s) that answered my request Thank You will appear as the first words of the title
  • No Prefix


  • Do not use the message boards for advertising or solicitation of our visitors.
  • Do not post personal data about yourself or others such as resumes, phone numbers, addresses, etc.
  • Be kind. Rude or offensive posts are not acceptable. If you should find a posting that is objectionable to you please do not post a response. E-mail a message to: help@recipelink.com If a complaint is made against a message it is removed.
  • Choose the board topic that best suits your post. Off topic messages may be moved or removed. Posts of the same request to more than one message board will be deleted.
  • Please do not request that responses be e-mailed directly to you - we work together as a group and we all want to enjoy the replies!
  • Please keep posting of URLs to a minimum and limited to exact responses to requests. Posts with links included are removed if they are inaccurate, if they don't lead to the exact answer to the request or if the site content doesn't meet our criteria for sites we link to.
  • E-mail all site-related questions and comments to:help@recipelink.com
  •  The message boards are monitored and not all posts are accepted. We reserve the right to modify, move, use or remove (or not remove) information posted at our discretion and without prior notification or explanation. Failure to follow the guidelines may result in loss of access. These guidelines are subject to change without notice.

     Not required, but a request: Please take a moment to post a thank you to those that take the time (sometimes hours) to find the recipe or information you requested!

    Thank you for participating!
POST A NEW MESSAGE
Post a Request - Answer a Question
Share a Recipe
Thank You To All Who Contribute
  • Please select one:
  • This message includes a recipe that I have not made Recipe: will appear as the first word of the title
  • This message includes a recipe that I have made Recipe (tried): will appear as the first words of the title
  • This message is a question or a request for a recipe ISO: (In Search of) will appear as the first words of the title
  • This message is to thank the person(s) that answered my request Thank You will appear as the first words of the title
  • No Prefix
  • Do not use the message boards for advertising or solicitation of our visitors.
  • Do not post personal data about yourself or others such as resumes, phone numbers, addresses, etc.
  • Be kind. Rude or offensive posts are not acceptable. If you should find a posting that is objectionable to you please do not post a response. E-mail a message to: help@recipelink.com If a complaint is made against a message it is removed.
  • Choose the board topic that best suits your post. Off topic messages may be moved or removed. Posts of the same request to more than one message board will be deleted.
  • Please do not request that responses be e-mailed directly to you - we work together as a group and we all want to enjoy the replies!
  • Please keep posting of URLs to a minimum and limited to exact responses to requests. Posts with links included are removed if they are inaccurate, if they don't lead to the exact answer to the request or if the site content doesn't meet our criteria for sites we link to.
  • E-mail all site-related questions and comments to:help@recipelink.com
  •  The message boards are monitored and not all posts are accepted. We reserve the right to modify, move, use or remove (or not remove) information posted at our discretion and without prior notification or explanation. Failure to follow the guidelines may result in loss of access. These guidelines are subject to change without notice.

     Not required, but a request: Please take a moment to post a thank you to those that take the time (sometimes hours) to find the recipe or information you requested!

    Thank you for participating!