| 1 | These refrigerator nut cookies take on a different flavor by substituting brown sugar to make butterscotch; cinnamon to make cinnamon slices; or grated orange peel and almonds for orange- almond slices. |
| 2 | in a large bowl, mix sugar, butter, eggs and vanilla. |
| 3 | Stir in flour, salt, baking soda and nuts. |
| 4 | Divide dough into 3 parts. |
| 5 | Shape each part into a roll 1 ?inches in diameter and about 7 inches long. |
| 6 | Wrap in waxed paper or plastic wrap and refrigerate at least 4 hours. |
| 7 | heat oven to 400? |
| 8 | Cut dough into 1/8-inch slices. |
| 9 | Place 1 inch part on ungreased baking sheets. |
| 10 | Bake until light brown, 7-9 minutes. |
| 11 | Immediately remove from baking sheet. |
| 12 | Cool on racks. |
| 13 | variations: |
| 14 | butterscotch slices: substitute packed brown sugar for the sugar; omit nuts. |
| 15 | cinnamon slices: substitute ?cup granulated sugar and ?cup packed brown sugar for the sugar and 1 tablespoon cinnamon for the vanilla; omit nuts or not. |
| 16 | orange-almond slices: stir in 1 tablespoon grated orange peel with the sugar and substitute ?cup finely chopped blanched almonds for the nuts. |
| 17 | yield: about 7 dozen. |
| 18 | Pat thomas, retired food editor, yakima wa |
| 19 | randy shearer |
