Refrigerator Nut Cookies

Directions

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 1½ 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 ⅛ inch slices. Place 1 inch part on ungreased baking sheets.

Bake until light brown, 7 to 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 ½ cup granulated sugar and ½ 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 ½ cup finely chopped blanched almonds for the nuts.

Yield: about 7 dozen.