Yield: 1 servings
| Measure | Ingredient |
|---|---|
| 1 cup | Sugar |
| 1 cup | Butter or margarine,softened |
| 2 \N | Eggs |
| 1½ teaspoon | Vanilla |
| 3 cups | All-purpose flour |
| 1 teaspoon | Salt |
| ½ teaspoon | Baking soda |
| ½ cup | Finely chopped nuts |
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 400ø. Cut dough into ⅛-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 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. Pat Thomas, retired food editor, Yakima WA Randy Shearer