Brown-Sugar Icebox Cookies
Ingredients
3 ½ cups sifted all-purpose flour
1 teaspoon baking soda
½ 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 or pecans
Method
1. Sift flour with baking soda and salt; set aside
2. In large bowl of electric 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 lightly 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 refrigerator a week or 10 days. Bake fresh as desired.)
6. Preheat oven to 375° F. With sharp knife, cut as many ⅛ 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 in all.
Cookies were made and prepared by Shirley-Ann Pearman
Photography by Shirley-Ann Pearman
Recipe was taken from McCall CookBook, the chapter on “Refrigerator Cookies”, page 181 an edition of between 1950 – 1960s.
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Shirley-Ann Pearman
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