Date Ice Box Cookies are a classic mid-20th-century treat that embodies the charm of old-fashioned home baking. These cookies feature a rich, buttery dough layered with a sweet, nutty date filling, rolled jelly-roll style and chilled before slicing and baking. The result is a tender cookie with a chewy, caramel-like center and a delightful crunch from the nuts. This recipe reflects a time when homemakers cherished “ice box” (refrigerator) cookies for their convenience, prepare the dough ahead, chill it, and bake fresh slices whenever needed. Perfect for holidays, tea parties, or cozy afternoon snacks, these cookies evoke timeless warmth and nostalgia.
Ingredients
Filling
- 1 lb dates (cut up)
- 1 cup nuts (chopped, walnuts or pecans)
- ½ cup sugar
- ½ cup water
Cookie Dough
- 1 cup shortening (part butter recommended)
- 1 cup white sugar
- 1 cup brown sugar
- 3 eggs
- 4 cups all-purpose flour
- 1 tsp baking soda
- ¼ tsp salt
Instructions
Step 1: Prepare the Filling
- Combine dates, sugar, and water in a saucepan.
- Cook over medium heat until thickened, stirring constantly.
- Add chopped nuts, stir to combine, and set aside to cool.
Step 2: Make the Cookie Dough
- Cream shortening, white sugar, and brown sugar together until fluffy.
- Beat in eggs one at a time.
- In a separate bowl, combine flour, baking soda, and salt.
- Gradually mix dry ingredients into the creamed mixture.
Step 3: Assemble the Roll
- Roll out dough on waxed paper into a rectangular sheet.
- Spread cooled filling evenly over the dough.
- Roll up tightly as for a jelly roll.
Step 4: Chill the Dough
- Wrap the roll in waxed paper and refrigerate until firm (at least 2 hours).
Step 5: Slice and Bake
- Preheat oven to 350°F (175°C).
- Slice chilled roll into ¼-inch rounds.
- Place on a greased or parchment-lined baking sheet.
- Bake for 10–12 minutes or until lightly golden.
- Cool on a wire rack.
Tips
- Substitute chopped figs or raisins for dates for a twist.
- Add ½ tsp cinnamon or nutmeg to the filling for a warm spice flavor.
- Freeze the rolled dough for up to 3 months for make-ahead baking.
- For extra crunch, sprinkle coarse sugar on top before baking.
- Use half whole-wheat flour for a heartier texture.
Nutrition
Calories: 150kcalCarbohydrates: 23gProtein: 2gFat: 6gSaturated Fat: 2gPolyunsaturated Fat: 1gMonounsaturated Fat: 2gCholesterol: 15mgSodium: 55mgPotassium: 110mgFiber: 1gSugar: 16gVitamin A: 60IUCalcium: 15mgIron: 0.6mg
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