Icebox Cookies

2 cups brown sugar
1 cup granulated sugar
1 cup vegetable shortening
4 eggs, beaten
4 cups flour
1 teaspoon baking powder
1 teaspoon baking soda
1 teaspoon vanilla
1 cup nuts, hickory or walnut, chopped fine

Preheat oven to 350*.

Cream sugars and shortening, beating until fluffy. Combine eggs with creamed mixture–mix well. Slowly beat in flour, baking powder, baking soda, vanilla and nuts. If dough seems too soft and sticky, add a bit more flour. Shape dough into rolls; wrap with waxed paper and refrigerate overnight. Slice and bake on greased cookie sheets about 10 to 15 minutes. Test for doneness. The cookie will be too dry if overbaked.

Makes 4 to 6 dozen.

Carrie Shoup, South Amana

Note: Carrie Shoup of South Amana gave this recipe to her friend, Lena (Magdalena) Schaefer of East Amana, who faithfully copied the recipe into the old Schaefer communal kitchen Rezeptbuch. Mrs. Schaefer noted that she added 2 tablespoons buttermilk if the dough seemed too dry.

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This recipe comes from the cookbook Seasons of Plenty: Amana Communal Cooking and was posted with permission of author Emilie Hoppe. Learn more about the book and how to purchase it.