This recipe is from the 1940’s and is one of the best icebox cookie recipes around. First appears in Refrigerator Cookies: Heirloom Cookies for Modern Tastes
Ingredients
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1 cup shortening
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2 cups sugar
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2 eggs
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2 tablespoons vanilla
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3 cups flour
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1 teaspoon baking soda
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1 teaspoon salt
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1 cup chopped pecans
Instructions
- Use an electric mixer to cream the shortening and sugar until fluffy. Add eggs one at a time and beat well after each. Add the vanilla. Combine the flour, baking soda and salt in a separate bowl. Use a spoon to stir the flour mixture into the sugar mixture. Add the pecans, mixing well. Shape into three rolls about 2 inches in diameter and wrap in wax paper. Refrigerate at least two hours or up to three days.
- When you’re ready to bake, preheat the oven to 375°F. Cut the dough into 1/4-inch slices and arrange 2 inches apart on greased cookie sheets. Bake about 10 minutes until lightly browned. Remove from the pan and cool on a wire rack. Store in an airtight container.
- Yields about 6 dozen cookies.
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