Brown Sugar Icebox Cookies

Directions

In a bowl, beat the butter with an electric mixer until fluffy.

Add the brown sugar and granulated sugar; beat until well blended.

Beat in the egg and vanilla until thickened.

Beat in ⅔ cup of the flour along with the baking soda and salt.

Stir in remaining 1 cup flour; the dough will be soft.

Divide the dough in half.

Wrap each half in wax or parchment paper or plastic wrap.

Shape it into a 6 inch log. Refrigerate until firm.

(The logs can be stored in a plastic bag and refrigerated for up to 1 week or frozen for up to 2 months.)

Preheat oven to 350℉ (180℃).

Using a thin knife, slice each log ⅛ inch to ¼ inch thick.

Arrange the cookies 1 inch apart on a buttered cookie sheet.

Bake for 10 to 15 minutes or until lighly golden.

VARIATIONS: Ginger Almond: Add ½ cup finely chopped crystallized ginger.

Roll each log in ⅓ cup of finely chopped blanched almonds.

Lemon Poppyseed: Add 3 tablespoons of poppyseeds and 1 tablespoon of grated lemon zest.

Roll each log in 1 tablespoon of poppyseeds.

Spice: Add 1 teaspoon freshly ground nutmeg, 1 teaspoon cinnamon and ¼ teaspoon ground cloves.

If desired, roll each log in ⅓ cup of finely chopped walnuts.

Coffee Edged: Roll each log in 1½ tablespoons very finely group French roast coffee.

Pecan: Add 1 cup finely chopped toasted pecans.

Roll each log in ⅓ cup finely chopped toasted pecans.