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Ingredients
| multipurpose shortening: 2 1/8 cups |
| granulated sugar: 1 cup |
| all-purpose flour (unsifted): 5 cups |
| cream of tartar: 1 Tbl |
| ground cinnamon: 1 Tbl |
| vanilla extract: 1 Tbl |
| light brown sugar (packed): 1 cup |
| eggs: 2 |
| salt: 1 tsp |
| baking soda: 1 Tbl |
| pecans (chopped): 1 cup |
Icebox Cookies II
Credit: AllRecipes
User rating:
"An easy icebox cookie recipe of my mothers. This recipe is credited to a Mrs. E.S. Cryan of Oakland, CA."
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Prep Time
min -
Cook Time
min -
Servings
30 serving(s)
Tags
Directions
- Cream shortening with sugars. Mix in beaten eggs. Sift together flour, cream of tartar, baking soda, salt, and cinnamon; mix into creamed mixture. Stir in nuts and vanilla.
- Make rolls about 2 inches in diameter. Refrigerate overnight.
- Slice about 3/8 inch thick, and place on greased cookie sheets.
- Bake at 350 degrees F (175 degrees C) for 12 to 15 minutes.