Brown Sugar Icebox Cookies

By cecelia26_

Ingredients

• Reynolds® Parchment Paper
• 1/2 cup butter, softened
• 1/2 cup shortening
• 1-1/4 cups packed brown sugar
• 1/2 teaspoon baking soda
• 1/8 teaspoon salt
• 1 egg
• 1 teaspoon vanilla
• 2-1/2 cups all-purpose flour
• 3/4 cup ground toasted hazelnuts (filberts) or pecans
• 2/3 cup finely chopped toasted hazelnuts (filberts) or pecans (optional)
• Milk chocolate, melted (optional)

Details

Adapted from reynoldskitchens.com

Preparation

Step 1

Prep
1.In a large bowl combine butter and shortening.
2.Beat with an electric mixer on medium to high speed for 30 seconds. Add brown sugar, baking soda, and salt. Beat until combined, scraping side of bowl occasionally.
3.Beat in egg and vanilla until combined. Beat in as much of the flour as you can with the mixer.
4.Using a wooden spoon, stir in remaining flour and the 3/4 cup ground nuts.
5.Divide dough in half. On parchment paper, shape each half into a 10-inch roll, lifting the parchment paper to help shape rolls. If desired, roll in the 2/3 cup chopped nuts.
6.Wrap each roll in plastic wrap or parchment paper. Chill about 4 hours or until dough is firm enough to slice.

Cook
1.Preheat oven to 375 degrees F.
2.Using a serrated knife, cut rolls into 1/4-inch slices.
3.Place slices 1 inch apart on a parchment paper lined cookie sheet.
4.Bake in preheated oven about 10 minutes or until edges are firm.
5.Transfer cookies to a wire rack; cool. If desired, drizzle melted chocolate over cookies.

Makes about 60 cookies.

To Store Place in layers separated by parchment paper in an airtight container; cover. Store at room temperature for up to 3 days, or freeze unfrosted cookies for up to 3 months; thaw and drizzle with melted chocolate.