The Ultimate Refrigerator Cookies

Instructions

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   Page 221 1 1/2 teaspoons ground cinnamon 1/2 teaspoon baking soda 1/2 teaspoon salt 1/3 cup chopped nuts Beat brown sugar, butter, vanilla and egg in large bowl with electric mixer on medium speed, or mix with spoon. Stir in flour, cinnamon, baking soda and salt. Stir in nuts. Shape dough into rectangle, 10 × 3 inches. Wrap and refrigerate about 2 hours or until firm. Heat oven to 375º. Cut rectangle into 1/8-inch slices. Place 2 inches apart on ungreased cookie sheet. Bake 6 to 8 minutes or until light brown. Cool slightly; remove from cookie sheet to wire rack. ____________________ Please note, if you should change this recipe it will no longer be an approved Betty Crocker® Recipe. You may notice that the nutritional information calculated by MasterCook is different from the nutritional information listed in the Betty Crocker® cookbooks. Because MasterCook and Betty Crocker® use different nutritional analysis programs and different nutrient databases, variations in results are expected. "© General Mills, Inc. 1998." "72 Cookies" "2:00" Protein; 7g Carbohydrate; 3mg Cholesterol; 55mg Sodium Other Carbohydrates If you like thin, crisp cookies, the refrigerator technique is for you. The thinner you slice the dough, the crisper the cookies will be. Watch the cookies carefully while they are in the oven to prevent overbaking. To intensify the nut flavor in these cookies, toast the nuts before adding to the dough. To toast nuts, bake uncovered in ungreased shallow pan in 350º oven about 10 minutes, stirring occasionally, until golden brown.