Spring fancies!

Brownie Ice Box Cookies make ’em and bake ’em with Betty Crocker Brownie Mix and Reynolds Wrap!

Now Betty Crocker Brownie Ice Box Cookies… the tastiest, easiest brownies ever!

Mix a roll at your leisure and store it in your freezer or refrigerator wrapped in Reynolds Wrap. It will keep for weeks! Whenever you want fresh-baked cookies, take out the roll and slice ’em off. In just 5 minutes’ baking time they’re ready… made delicious with Betty Crocker’s Fudge Brownie Mix, America’s favorite… made easy with Reynolds Wrap.

Brownie Ice Box Cookies-03-1962

Brownie Ice Box Cookies recipe

Add 1 egg and 1/2 cup finely chopped walnuts to one package of Betty Crocker Fudge Brownie Mix. Mix thoroughly with hands, adding about 1 tsp water, if necessary.

Shape into a roll 9″ long and 2″ wide on piece of Reynolds Wrap. Roll and wrap in Reynolds Wrap. Chill until stiff (several hours or overnight). When ready to bake, heat oven to 375 F.

Unwrap roll. Slice cookies about 1/8″ thick with thin, sharp knife. Bake about 5 min on baking sheet. Cool slightly before removing from pan. Wrap in sheet of Reynolds Wrap.

Makes about 4 dozen cookies

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About this story

Source publication: Woman's Day

Source publication date: March 1962

Filed under: 1960s, Dessert recipes, Food & drink, Vintage advertisements

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