Heirloom Walnut Icebox Cookies

Directions

Sift together flour, salt, baking soda, cinnamon, ginger, nutmeg, cloves and allspice; set aside.

Beat butter until soft. Add both sugars and beat until thoroughly mixed.

Beat in egg and milk. Add sifted dry ingredients and beat on low speed until incorporated.

Carefully stir in nuts.

Spoon out dough to make thick strip about 12 inch long in middle of 20 inch sheet of wax paper.

Form into rough log, about 3 inch wide and 1½ inch high, with squared ends.

Make loaf as smooth as possible. Place on cookie sheet or and freeze at least 3 hours.

For more than few hours, re-wrap bar in aluminum foil.

When firm, unwrap loaf and cut in ¼ inch slices.

Place slices about 1½ inch apart on parchment paper-lined cookie sheets.

Bake at 375℉ (190℃)., reversing sheets top to bottom and front to back once or twice during baking.

When cookies are nicely browned and spring back when gently pressed, about 10 minutes, transfer to racks to cool.

Store in airtight containers.