Vanilla-Nut Icebox Cookies - cooking recipe

Ingredients

2 c. flour, sifted
1 1/2 tsp. baking powder
1/2 tsp. salt
2/3 c. margarine
1 c. sugar
1 large egg
1 c. walnuts
1 tsp. vanilla

Preparation

Sift flour, baking powder and salt together and set aside. In a large bowl, beat butter until light.
Gradually beat in sugar.
Add egg and vanilla.
Continue beating until very light and fluffy.
At low speed, beat in 1/2 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 onto a roll 7 inches long. Wrap each 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 many as desired.)