Recipe: Brown Sugar Icebox Cookies with Chocolate Drizzle (slice and bake)

BROWN SUGAR ICEBOX COOKIES



1⁄2 cup shortening
1⁄2 cup butter, softened
1 1⁄4 cups packed brown sugar
1/2 teaspoon baking soda
1⁄4 teaspoon salt
1 egg
1 teaspoon vanilla
2 1⁄2 cups all-purpose flour
3⁄4 cup ground toasted hazelnuts (filberts) or pecans
2⁄3 cup finely chopped toasted hazelnuts (filberts) or pecans (optional)
Chocolate Drizzle (optional, recipe follows)

In a large mixing bowl beat the shortening and the butter with an electric mixer on medium to high speed for 30 seconds. Add the brown sugar, baking soda, and salt. Beat until combined, scraping sides of bowl occasionally. Beat in egg and vanilla until combined. Beat in as much of the flour as you can with the mixer.

Using a sturdy rubber scraper or wooden spoon, stir in any remaining flour and the 3⁄4 cup ground nuts. Divide dough in half.

On waxed paper, shape each portion of dough into a 10-inch-long log. Lift and smooth the waxed paper to help shape the logs. If desired, roll logs in the 2⁄3 cup finely chopped nuts. Wrap each log in plastic wrap. Chill about 4 hours or until firm enough to slice



WHEN READY TO BAKE:
Preheat oven to 375 F.

Cut logs into 1⁄4-inch-thick slices. Place slices 1-inch apart on an ungreased cookie sheet.

Bake in the preheated oven for 10 to 12 minutes or until edges are firm. Transfer to a wire rack and let cool.

CHOCOLATE DRIZZLE

1 to 1 1⁄2 cups semisweet or milk chocolate pieces
1 tablespoon shortening

In a small heavy saucepan combine chocolate pieces and shortening. Heat and stir over low heat until smooth. Cool slightly. Transfer mixture to a small resealable plastic bag; seal bag. Snip off a tiny piece of one corner of the bag. Drizzle melted chocolate over cooled cookies. Let stand until set.

Makes about 72 cookies
Source: Anyone Can Bake by Better Homes & Gardens