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ICEBOX COOKIES
Yield: 8 dozen
Source: "500 Treasured Country Recipes" By Martha Storey
Book Info: http://tgcmagazine.com/bin/track/click.cgi?id=128
INGREDIENTS
- 2-1/2 cups sugar
- 2 cups vegetable shortening
- 3 eggs
- 1 teaspoon baking soda
- 1 tablespoon molasses
- 1/2 teaspoon salt
- 1 teaspoon vanilla extract
- 1 cup chopped pecans or walnuts
- 5-1/2 cups all-purpose flour, sifted
DIRECTIONS
In a large bowl, cream together the sugar, shortening,
and eggs. Dissolve the soda in the molasses; stir
into the sugar mixture. Add the salt, vanilla, and
pecans. Stir in the flour in several batches.
Place 1-1/2 to 2 cups of dough on wax paper. Using
the paper, firmly roll the dough into a log about
9 inches long and 1-1/2 inches in diameter. Twist
the wax paper at both ends to seal. Repeat until
all of the dough is rolled. Store in plastic bags
in the refrigerator overnight or until quite firm.
When ready to bake, preheat oven to 400 degrees F.
Cut the dough into 1/4-inch slices. Bake on ungreased
baking sheets for 8 minutes, or until golden brown.
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