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Brown Sugar Icebox Cookies

Source of Recipe

Elora


List of Ingredients

3 1/2 cups sifted all-purpose flour
1 teaspoon baking soda
1/2 teaspoon salt
1 cup soft butter or margarine
2 cups light-brown sugar, firmly packed
2 eggs
1 teaspoon vanilla extract
1 cup finely chopped walnuts and pecans


Recipe

1. Sift flour with baking soda and salt; set aside.

2. In lagre bowl of eletric mixer at medium speed, beat butter until light. Gradually beat in sugar. Add eggs and vanilla; continue beating until very light and fluffy.

3. At low speed, beat in half the flour mixture until smooth. Mix in rest, with hands, to form a stiff dough. Add nuts, mixing to combine well.

4. Turn out dough onto lighty floured surface. Divide in thirds. With hands, shape each third into a roll 8 inches long.

5. Wrap each in saran or foil. Refrigerate until firm-about 8 hours, or overnight-before slicing and baking.(Rolls may be stored in refrigeator a week or 10 days. Bake fresh as desired.)

6. Preheat oven to 375F. With sharp knife, cut as many 1/8-inch slices as desired for baking at one time. Rewrap rest of roll; refrigerate.

7. Place slices, 2 inches apart, on ungreased cookie sheets. Bake 7 to 10 minutes, or until lightly browned. Remove to wire rack; cool.

Makes about 16 dozen.