Refrigerator Nut Cookies

These old-school slice-and-bake cookies start with a rich butter dough studded with finely chopped nuts that you shape into logs, chill, and slice thin before baking.

The beauty of refrigerator cookies is the make-ahead factor. Roll the dough, wrap it tight, and stash it in the fridge for at least four hours (or up to a few days). When a cookie craving hits, just slice and bake.

The thin ⅛-inch slices bake up crisp and golden in under 10 minutes. Watch them closely once the edges start to color, and pull them the moment they turn light brown. They firm up fast on the cooling rack.

This recipe comes with three built-in flavor swaps baked right into the directions: butterscotch slices using brown sugar, cinnamon slices with a warm spice kick, and orange-almond slices with grated citrus peel and blanched almonds.

Kitchen Tips

• Chill the dough logs until very firm. Soft dough won’t slice cleanly and you’ll get lopsided cookies.
• Use a sharp, thin-bladed knife for even slices. A sawing motion smashes the dough.
• Rotate your baking sheets halfway through for even browning.
• Dough logs freeze beautifully for up to 3 months. Slice straight from the freezer, adding a minute or two to bake time.