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
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.
- 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.
- 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.
- Preheat oven to 350 degrees F. Baking sheets may be ungreased, lined with parchment paper, or lined with a non-stick baking mat.
- 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 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
Description: Refrigerator Cookie with Nuts
Pan: Two Large Baking Sheets
Pan Prep: Ungreased or Parchment Lined
Oven Temp: 350o
Prep Time: 5 Hours
Baking Time: 9 Minutes
Yield: 10 Dozen
Storage: Airtight Container, Room Temperature
Recipe Type: Cookie, Walnuts, Pecans, Afternoon Tea
Help: Cookie Hints, Toasting Nuts and Seeds
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