1 c Sugar
1 c Butter or margarine,softened
2 Eggs
1 1/2 ts Vanilla
3 c All-purpose flour
1 ts Salt
1/2 ts Baking soda
1/2 c Finely chopped nuts
These refrigerator nut cookies take on a different flavor by substituting
brown sugar to make butterscotch; cinnamon to make cinnamon slices; or
grated orange peel and almonds for orange- almond slices.
In a large bowl, mix sugar, butter, eggs and vanilla. Stir in flour, salt,
baking soda and nuts. Divide dough into 3 parts. Shape each part into a
roll 1 1/2 inches in diameter and about 7 inches long. Wrap in waxed paper
or plastic wrap and refrigerate at least 4 hours.
Heat oven to 400?. Cut dough into 1/8-inch slices. Place 1 inch part on
ungreased baking sheets. Bake until light brown, 7-9 minutes. Immediately
remove from baking sheet. Cool on racks.
Variations:
Butterscotch slices: Substitute packed brown sugar for the sugar; omit
nuts.
Cinnamon slices: Substitute 1/2 cup granulated sugar and 1/2 cup packed
brown sugar for the sugar and 1 tablespoon cinnamon for the vanilla; omit
nuts or not.
Orange-almond slices: Stir in 1 Tablespoon grated orange peel with the
sugar and substitute 1/2 cup finely chopped blanched almonds for the nuts.
Yield: about 7 dozen. Pat Thomas, retired food editor, Yakima WA
Randy Shearer
From
Yields
1 Servings
