Heirloom Walnut Icebox Cookies Recipes

Steps:

• Mix brown sugar, butter, flour, and crushed walnuts together like a pie crust.
• Form into two rolls. Wrap and place in freezer until firm enough (sounds like an overnight in refrigerator cookie to me).
• Cut rolls into thin slices the same width.
• Bake at 350 degrees Fahrenheit for 5 minutes.
• After cookies are cooled, roll in sugar and crushed walnuts.

Steps:

• Sift together flour, salt, baking soda, cinnamon, ginger, nutmeg, cloves and allspice; set aside. Beat butter until soft. Add both sugars and beat until thoroughly mixed. Beat in egg and milk. Add sifted dry ingredients and beat on low speed until incorporated. Carefully stir in nuts. Spoon out dough to make thick strip about 12" long in middle of 20" sheet of wax paper. Form into rough log, about 3" wide and 1 1/2" high, with squared ends. Make loaf as smooth as possible. Place on cookie sheet or and freeze at least 3 hours. For more than few hours, re-wrap bar in aluminum foil. When firm, unwrap loaf and cut in 1/4-inch slices. Place slices about 1 1/2" apart on parchment paper-lined cookie sheets. Bake at 375 degrees reversing sheets top to bottom and front to back once or twice during baking. When cookies are nicely browned and spring back when gently pressed, about 10 minutes, transfer to racks to cool. Store in airtight containers.

Steps:

• 1. Form in loaf with hands on floured paper
• 2. "Refrigerate - put back in the refrig. between batches"
• 3. Cut thin and bake 400F [crossed out, 350F crossed out, 325F crossed out] "375F" 10 "to 12" minutes.
• 4. "Don't put too close together on cookie sheet. Release from cookie sheet while still hot. Remove from cookie sheet when firm."