Recipe(tried): Vanilla-Nut Icebox Cookies and Chocolate Cherry Ribbons (McCall's, 1960's)

VANILLA-NUT ICEBOX COOKIES

BASIC DOUGH RECIPE:
2 cups sifted flour
1 1/2 teaspoons baking powder
1/2 teaspoon salt
2/3 cup soft butter
1 cup sugar
1 egg
1 teaspoon vanilla extract
1 cup finely chopped walnuts or pecans

On a sheet of wax paper, sift flour with baking powder and salt; set aside. In a large bowl, with mixer at medium speed, beat butter until light. Gradually beat in sugar. Add egg and vanilla; continue beating until very light and fluffy.

At low speed, beat in half the flour mixture; mix in the rest, with your 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 into a roll 7 inches long. Wrap each in saran or foil; refrigerate until firm-about 8 hours or overnight - before slicing and baking. (Can store dough in fridge up to 10 days).

Preheat oven to 375F. With a sharp knife, cut into 1/8 inch slices. Place slices 2 inches apart onto ungreased cookie sheets. Bake 8-10 minutes or until lightly browned.

Makes 9 dozen in all.

VARIATION:

CHOCOLATE CHERRY RIBBONS

1 recipe Vanilla-Nut Icebox Cookie Dough
1/4 cup finely chopped maraschino cherries, well drained
2 squares chocolate, melted and cooled

Make Vanilla-Nut Icebox Cookie Dough, but omit the nuts. Mix cherries into 1/3 dough. Add chocolate to rest of dough, mixing well. Refrigerate 30 minutes.

Divide cherry dough in half. Then divide the chocolate dough into quarters.

On lightly floured board, shape each part into a roll 7 inches long. Flatten each roll into a strip 1 1/2 inches wide.

To Assemble Ribbons:
Place a cherry strip on a chocolate strip; top with another chocolate strip. Wrap in saran or foil. Repeat with rest of strips. Refrigerate dough until firm-about 8 hours or overnight, before slicing and baking. Slice and bake as for Vanilla-Nut Icebox Cookies.

Source: McCall's Cookie Collection, 1965