1 cup butter, softened 1 cup granulated sugar 1 cup firmly packed brown sugar 2 large eggs 1 teaspoon vanilla extract 3 1/2 cups all-purpose flour 1 teaspoon baking soda 1 teaspoon salt 1 cup chopped nuts
In a medium bowl, beat butter, sugar andbrown sugar with an electric mixer on medium speed for 30 seconds.Beat in eggs, one at a time; add vanilla with last egg. Sifttogether flour, baking soda and salt in a small bowl. Stir intocreamed mixture until thoroughly combined. Add nuts.
Form dough into a 1 to 1 1/2-inch wideroll. Wrap in plastic wrap and refrigerate for 3 hours or upto 24 hours.
Preheat oven to 375°F (190°C).
Remove wrap and cut into 1/4-inch slices.Place 2-inches apart on ungreased baking sheets.
Bake 8 to 10 minutes or until golden brownon the bottom. Cool on wire racks.
Makes 30 cookies.
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