Brown Sugar Icebox Cookies
From the kitchen of Elora
This recipe has been on northpole.com from the beginning… since 1996! We hope you enjoy this classic North Pole recipe. Let us know your opinion by submitting a review!
about 16 dozen
Contains nuts, Good for parties/potlucks
3 1/2 cups sifted all-purpose flour
1 teaspoon baking soda
1/2 teaspoon salt
1 cup butter or margarine, softened
2 cups light brown sugar, firmly packed
1 teaspoon vanilla extract
1 cup walnuts and pecans, finely chopped
When ready to bake preheat oven to 375 degrees F, cookie dough requires refrigeration time.
Sift flour with baking soda and salt; set aside
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.
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.
Turn out dough onto lightly floured surface. Divide in thirds. With hands, shape each third into a roll 8 inches long.
Wrap each in plastic wrap or foil. Refrigerate until firm-about 8 hours, or overnight before slicing and baking.
With sharp knife, cut as many 1/8-inch slices as desired for baking at one time
Rewrap rest of roll; refrigerate
Place slices, 2 inches apart, on ungreased cookie sheets
Bake 7 to 10 minutes, or until lightly browned
Remove to wire rack; cool.
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