My Favorite Ice Box Cookies
Yield
2 dozenPrep
70 minCook
4 minReady
75 minTrans-fat Free
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | pound |
brown sugar
dark |
|
| 1 | teaspoon |
vanilla extract
|
|
| ½ | pound |
butter
|
|
| 2 | packages |
walnuts
chopped fine |
*
|
| 1 | each |
eggs
|
|
| 2 | cups |
all-purpose flour
sifted |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 453.6 | g |
brown sugar
dark |
|
| 5 | ml |
vanilla extract
|
|
| 226.8 | g |
butter
|
|
| 2 | packages |
walnuts
chopped fine |
*
|
| 1 | each |
eggs
|
|
| 473 | ml |
all-purpose flour
sifted |
|
Directions
Cream butter and sugar.
Add egg, vanilla, and walnuts.
Beat by hand until well mixed.
Add flour.
Make into one or two rolls and refrigerate.
When ready to bake, cut in thin slices (size and thickness of half dollar).
Bake at 350℉ (180℃) for 4 minutes.
Watch carefully as they tend to burn easily.
Cool 30 seconds before removing from cookie sheet.
