This recipe, originally called Ice Box Cookies, is from Grandma Myers recipe box. It has been modified a bit by substituting unsalted butter for the shortening, and toasting the nuts. This century old recipe is still delicious.

Vanilla Nut Refrigerator Cookies

Ingredients:

Dough:

1½ cups unsalted butter, room temperature

1 cup firmly packed light brown sugar

1 cup granulated sugar

2 large eggs

1 teaspoon pure vanilla extract

5 cups all-purpose flour

1 teaspoon baking soda

1 teaspoon salt

1 cup toasted walnuts or pecans, coarsely chopped

Tip: See Toasting Nuts and Seeds. Use standard measuring cups and spoons or scales for accurate measuring.

Directions:

Dough:

1. In a large bowl of an electric mixer, combine butter, brown sugar, and granulated sugar; beat together until mixture is light and fluffy. Scrape down the sides and bottom of the bowl with a rubber spatula so the mixture blends evenly. Add eggs and vanilla; beat until thoroughly mixed. Add flour, baking soda, and salt; stir until mixed. Add nuts; stir until mixed.
   
   
2. Divide dough in half. Shape each half into a round or square log, about 1½ inches in diameter. Wrap each log in wax paper or plastic wrap and refrigerate until well chilled, at least 4 hours or overnight.
   
   
3. Preheat oven to 350 degrees F. Baking sheets may be ungreased, lined with parchment paper, or lined with a non-stick baking mat.
   
   
4. Slice dough into ¼ inch slices and place 2 inches apart on baking sheets. Return remaining dough to refrigerator until ready to use.
   

Tip: My favorite tool to cut refrigerator cookies is a stainless steel dough scraper; simply push the dough scraper straight down into the cookie for straight cuts. Or use a small kitchen knife to slice the cookies.

Bake:

5. Bake 9 minutes or until cookies are set and the edges are just barely browned. Remove cookies from baking sheets with a metal spatula and place on a wire cooling rack to cool.
   
   Makes about 10 dozen cookies
   
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