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1117 - Spiced Icebox Cookies #




Description

This recipe is from Shirley McNevich's Mom's Best Recipes Vol 5. Published here with her permission.

If you like Shirley McNevich's recipes please consider supporting her, by purchasing her cookbooks. Shirley would also be delighted to receive feedback at her email address.

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1117 - Spiced Icebox Cookies #

(by Shirley McNevich)

1/2 cup softened butter
1/2 cup Crisco
2 1/4 cups flour
1/2 cup white sugar
1/2 cup Domino's dark brown sugar (packed)
1 egg
1 tsp. cinnamon
1/2 tsp. baking soda
1 tsp. vanilla
1/4 tsp. nutmeg
1/4 tsp. ground cloves
1/2 cup chopped nuts (optional)

In a mixer add softened butter, Crisco--beat. Add white sugar and brown
sugar--beat. Add egg, cinnamon, baking soda, vanilla--beat. Add nutmeg and
ground cloves--beat. Slowly add flour--beat--if it gets too stiff for your mixer
continue by hand using a wooden spoon or your hands. Add chopped nuts if

you wish--stir. Divide the dough into baseball or softball sized balls. Flour
your counter and shape each ball into a log. Wrap each log in Saran wrap,
place them in a cake pan with a lid and refrigerate overnight. The next day,
remove Saran wrap from logs. Cut the dough into 1/4" thick coin shaped
pieces. Place cookies on to greased cookie sheets. Bake at 375 degrees for
7-9 minutes or until edges are browned. Cool on the cookie sheets a few
minutes before removing them with a spatula.


 

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