Refrigerator nut cookies

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.


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

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