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Buttery Icebox Cookies

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PREP TIME
20 min
COOKING TIME
10 min
TOTAL TIME
300 min
SERVINGS
36 servings
Dessert
Buttery Icebox Cookies
Ingredients
  • 5 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1 tablespoon ground cinnamon
  • 1 pound margarine
  • 1 cup white sugar
  • 1 cup light brown sugar
  • 3 eggs
  • 1 cup chopped nuts
Instructions
1
Combine the dry ingredients, including flour, baking soda, and cinnamon, in a large mixing container until they are perfectly blended together.
2
Next, use an electric mixer to cream the butter, white sugar, and brown sugar in a separate large mixing container until they achieve a smooth consistency.
3
Then, incorporate the eggs one at a time into the butter mixture, allowing each egg to fully integrate before adding the next.
4
After that, gently fold in the flour mixture until it is just combined with the butter mixture.
5
Subsequently, mix in the chopped nuts to evenly distribute them throughout the dough.
6
Following that, transfer the cookie dough onto a sheet of waxed paper and shape it into a log.
7
Roll the dough tightly in the waxed paper to form a compact log, and refrigerate it until it becomes firm, approximately 4 hours.
8
Before baking, preheat the oven to 350 degrees F (175 degrees C).
9
To prevent sticking, spray the baking sheets with cooking spray.
10
Next, remove the dough from the refrigerator and cut it into 1/4-inch thick slices.
11
Arrange the cookie slices onto the prepared baking sheets, leaving a 1-inch gap between each cookie.
12
Bake the cookies in the preheated oven until they achieve a golden brown color on the edges, approximately 8 to 10 minutes.
13
After baking, allow the cookies to cool on the baking sheet for 1 minute before transferring them to a wire rack to cool completely.