Name: Erma Dreisbach's Ice Box Cookies
Cuisine: American
Ingredients: 1 cup butter; 2 cups light brown sugar; 2 eggs; 5 squares Baker's semisweet cooking chocolate; 1 tsp. vanilla; 1/2 tsp. salt; 1/2 cup sour milk; 1/2 tsp. baking soda; 1 cup chopped walnuts; 4 and 1/3 cups flour; 1 tsp. baking powder

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From my friend, Marcia Dreisbach Falconer: I've been going through old papers and found a recipe I thought had disappeared! It's my mother's recipe for chocolate "ice box" cookies! (I think the term "ice box" comes from the fact that the cookies had to chill in the fridge over night before slicing and baking.) We had them every Christmas in PA.

American

Ingredients

1 cup butter
2 cups light brown sugar
2 eggs
5 squares Baker's semisweet cooking chocolate
1 tsp. vanilla
1/2 tsp. salt
1/2 cup sour milk
1/2 tsp. baking soda
1 cup chopped walnuts
4 and 1/3 cups flour
1 tsp. baking powder

Directions

Cream together butter, sugar, and eggs, lightly beaten.
In a double boiler (or microwave) melt 5 squares of Baker's semi-sweet cooking chocolate, let cool a little bit and add to the above mixture.
To the chocolate mixture add vanilla, salt, sour milk (use buttermilk or you can use regular milk with 1 tsp vinegar added to make it sour). Add baking soda (not baking powder), and chopped walnuts. Mix well.
Sift together the flour and baking powder.
Stir the flour into the chocolate/nut mixture. Shape into rolls about 2 inches in diameter and 12 inches long. Cover with Saran wrap or wax paper and chill overnight (or longer) in fridge.
Unwrap cookie dough and make 1/4 to 1/3 inch thick slices. Put on greased cookie sheet and bake at 400 F for 8 to 10 minutes - adjust time to suit your oven.