Vanilla Nut Ice Box Cookies

By carvalhohm

Ingredients

• 2 cups sifted all-purpose flour
• 1 1/2 teaspoons baking powder
• 1/2 teaspoon salt
• 2/3 cup soft butter
• 1 cup sugar
• 1 egg
• 1 teaspoon vanilla extract
• 1 cup finely chopped walnuts, pecans, or unsalted peanuts

Details

Cooking time 10mins

Preparation

Step 1

On sheet of waxed paper, sift flour with baking powder and salt; set aside. In large bowl with wooden spoon, or portable electric mixer at medium speed, beat butter until light. Gradually beat in sugar. Add egg and vanilla; continue beating until very light and fluffy.

At low speed, heat in half the flour mixture, mix in rest, with hands, to form a stiff dough. Add chopped nuts, mixing to combine well.

Turn out dough onto lightly floured surface. Divide in half. With hands, shape each half into a roll 7 inches long. Wrap each roll in plastic wrap or foil. Refrigerate until firm--about 8 hours, or overnight--before slicing and baking. (Rolls of cookie dough may be stored in refrigerator as long as 10 days. Slice and freshly bake as may as desired.)

Preheat oven to 375 degrees. With sharp knife, cut as many 1/8-inch slices as desired for baking at one time. Rewrap rest of roll; refrigerate. Place slices, 2 inches apart, on ungreased cookie sheets. Bake 8 to 10 minutes, or until lightly browned. With spatula, lift cookies from cookie sheets to wire rack. Let cool completely.

*_Lemon Pecan_*: Omit vanilla; add 1 tablespoon grated lemon peel to creamed butter mixture. Use finely chopped pecans. Proceed as above.