| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Eggs, Grains | Cookies | 1 | Servings | |
INGREDIENTS
| 1 | c | Sugar |
| 1 | c | Butter or margarine,softened |
| 2 | Eggs | |
| 1 1/2 | ts | Vanilla |
| 3 | c | All-purpose flour |
| 1 | ts | Salt |
| 1/2 | ts | Baking soda |
| 1/2 | c | Finely chopped nuts |
INSTRUCTIONS
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 1 1/2 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 1/8-inch slices. Place 1 inch part on ungreased baking sheets. Bake until light brown, 7-9 minutes. Immediately remove from baking sheet. Cool on racks. Variations: Butterscotch slices: Substitute packed brown sugar for the sugar; omit nuts. Cinnamon slices: Substitute 1/2 cup granulated sugar and 1/2 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 1/2 cup finely chopped blanched almonds for the nuts. Yield: about 7 dozen. Pat Thomas, retired food editor, Yakima WA Randy Shearer From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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