Recipe By: Betty Crocker’s Old-Fashioned Cookbook, c1990
Preparation Time: 1:00
Ingredients:
2 cup brown sugar, packed
1/2 cup butter — softened
1/2 cup Shortening
2 tsp Vanilla
2 Eggs
3 1/2 cup All-purpose flour
1 cup Walnuts–finely chopped
1 tsp Baking soda
1/2 tsp Salt
Directions:
Mix brown sugar, butter, shortening, vanilla and egg. Stir in remaining ingredients. Shape dough into roll, about 2- 1/2 inches in diameter and about 8 inches long. Wrap in plastic wrap and refrigerate at least 4 hours but no longer than 1 week. Heat oven to 400 degrees. Cut roll into 1/8-inch slices. Place 2 inches apart on ungreased cookie sheet. Bake 5 to 6 minutes or until set. Cool slightly; remove from cookie sheet. ABOUT 4 DOZEN COOKIES The dough for these cut-and-bake cookies can be mixed, then kept on reserve in the refrigerator or freezer until freshly baked cookies are needed. Automatic refrigerators replaced those chilled with ice blocks in the 1920s and 1930s, but the name ice box remained in the kitchen lexicon for many years beyond that. These cookies grew in popularity with the refrigerator, reaching their heyday in the 1940s, when women busy on wartime production lines needed ways to speed up home tasks.