Brown Sugar Icebox Cookies
Recipe Ingredients:
| 3 1/2 | cup | sifted all purpose flour |
| 1 | tsp | baking soda |
| 1/2 | tsp | salt |
| 1 | cup | butter or margarine, softened |
| 2 | cup | firmly packed light brown sugar |
| 2 | eggs | |
| 1 | tsp | vanilla extract |
| 1 | cup | finely chopped walnuts and pecans |
Recipe Instructions:
| 1. | 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. |
| 2. | At low speed, beat in half the flour mixture until smooth. Mix in the rest, with hands, to form a stiff dough. Add nuts, mixing to combine well. |
| 3. | Turn out dough onto lightly floured surface. Divide into thirds. With hands, shape each third into a roll 8 inches long. Wrap each roll 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 and baked fresh as desired) |
| 4. | Preheat oven to 375F. With sharp knife, cut as many 1/8-inch slices as desired for baking at one time. Re-wrap rest of roll and refrigerate. |
| 5. | Place slices 2 inches apart on ungreased cookie sheets. Bake 7-10 minutes, or until lightly browned. Remove to wire rack to cool. Makes about 16 dozen. |
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