I love that you can make the dough a day or so ahead. The dough needs to be refrigerated overnight and then you can slice off as many cookies as you want at a time. A full recipe will make approximately 32 cookies. I halved the recipe for my little family. Due to Buddy's tree nut allergy, we had to forgo putting walnuts in them this year. I prefer them with nuts, but they are still very good without. The end result is a light, crisp cookie (softer straight out of the oven) that you will eat way too many of.
New Year's Ice Box Cookies
-1 lb. Butter or Margarine
-4 medium Eggs-1 cup Sugar
-1 1/2 cups Brown Sugar
-2 tsp. Baking Soda
-3/4 tsp. Salt
-1 1/2 tsp. Cinnamon
-1 tsp. Vanilla
-5 cups Flour
-1 1/2 cups chopped Walnuts (optional)
Soften butter and cream together with sugar and brown sugar. Add eggs and vanilla. In a separate bowl mix flour, cinnamon, salt and baking soda together. Combine all ingredients together. Add nuts and mix well.
Shape into two loaves (about 3 inches wide) and roll each in wax paper. Refrigerate overnight.
When ready to bake, pre-heat oven to 400 degrees. Slice each cookie approximately 1/4 inch thick and place on a parchment lined cookie sheet. Bake for 12 to 15 minutes. The longer they bake, the more crisp they will be. I prefer them a little on the softer side.
In case you were wondering, yes we also had some frappe! We used to call it pureed frogs legs. Buddy is carrying on that tradition.