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Icebox Cookies II

By: BAKLEEMAN

"An easy icebox cookie recipe of my mothers. This recipe is credited to a Mrs. E.S. Cryan of Oakland, CA."

Rate/Review | Read Reviews (1)

Servings (Help)

US Metric Calculate

Original Recipe Yield 5 dozen

Ingredients

2 1/8 cups shortening
1 cup white sugar
5 cups all-purpose flour
1 tablespoon cream of tartar
1 tablespoon ground cinnamon
1 tablespoon vanilla extract
1 cup packed brown sugar
2 eggs
1 teaspoon salt
1 tablespoon baking soda
1 cup chopped pecans

Directions

Cream shortening with sugars. Mix in beaten eggs. Sift together flour, cream of tartar, baking soda, salt, and cinnamon; mix into creamed mixture. Stir in nuts and vanilla.
Make rolls about 2 inches in diameter. Refrigerate overnight.
Slice about 3/8 inch thick, and place on greased cookie sheets.
Bake at 350 degrees F (175 degrees C) for 12 to 15 minutes.