Brown Sugar Icebox Cookies
Makes about 16 dozen • From the kitchen of Elora
Ingredients
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
2 eggs
1 teaspoon vanilla extract
1 cup walnuts and pecans, finely chopped
Directions
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.
