Icebox Cookies(From The Files Of Viola Clark Williams) - cooking recipe

Ingredients

2 3/4 c. all-purpose flour
3/4 tsp. salt
1/2 tsp. soda
1/2 c. oleo
1/2 c. brown sugar, packed
2/3 c. granulated sugar
1 tsp. vanilla
2 eggs, beaten
1/2 c. chopped nuts

Preparation

Have ingredients at room temperature.
Have baking sheets ready; do not grease.
Start oven 10 minutes before baking; set to 400\u00b0.
Sift flour, measure; resift 3 times with salt and soda. Cream butter until smooth; add sugars gradually, creaming thoroughly.
Stir in vanilla, then eggs one at a time, and beat until well blended.
Add flour in 3 portions, mixing well after each.
Stir in nuts.
Chill dough until stiff, then divide in half and place on 2 sheets of waxed paper.
Quickly shape into 2 uniform rolls about 2 inches in diameter, then roll up in the paper.
Store in refrigerator until very firm, from 4 to 6 hours. When firm, slice with a sharp knife into 1/4-inch thick cookies. Bake 8 to 10 minutes to a pale golden color.
Dough will keep in refrigerator 3 to 5 days.
Makes 40 cookies.