Refrigerator Nut Cookies
Yield
12 servingsPrep
10 minCook
20 minReady
30 minIngredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | cup |
sugar
|
|
| 1 | cup |
butter
or margarine,softened |
|
| 2 | large |
eggs
|
|
| 1 ½ | teaspoons |
vanilla extract
|
|
| 3 | cups |
all-purpose flour
|
|
| 1 | teaspoon |
salt
|
|
| ½ | teaspoon |
baking soda
|
|
| ½ | cup |
nuts
finely chopped |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 237 | ml |
sugar
|
|
| 237 | ml |
butter
or margarine,softened |
|
| 2 | large |
eggs
|
|
| 7.5 | ml |
vanilla extract
|
|
| 7.1E+2 | ml |
all-purpose flour
|
|
| 5 | ml |
salt
|
|
| 2.5 | ml |
baking soda
|
|
| 118 | ml |
nuts
finely chopped |
|
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.
