Cashew Ice Box Cookies

Ice Box cookies bring back such fond memories of both my grandmother and mother.  It was a favorite recipe since you can mix up the dough and have it handy to bake later...just slice the logs and warm cookies will soon be ready to eat.

September is going by so fast and now it's Autumn.  One of my friends on FB even posted there is only 13 weeks until Christmas--Yikes!  I don't remember the months/years going by so fast when I was younger:-)

A little inspiration for the season that I created using some of my dies; Dahlias and a Sunflower, along with some colorful woodland leaves.

Cashew Ice Box Cookies
1/2 cup (1 stick) unsalted butter, at room temperature
1/2 cup shortening
1 1/4 cups firmly packed brown sugar
1/2 tsp. baking soda
1/4 tsp. salt
1 large egg
1 1/2 tsp. vanilla extract
2 1/2 cups King Arthur All-Purpose Flour
3/4 cup chopped cashews

2/3 cup chopped cashews to roll the logs in

Cream the butter, shortening and brown sugar together.  Add the egg and vanilla and beat until combined, scraping down the sides of the bowl as needed with a rubber spatula.

Add the dry ingredients and 3/4 cup chopped cashews and mix just until combined.

Divide dough in half and sprinkle half of the 2/3 cup of chopped cashews on plastic wrap.  Roll one of the halves of dough into a log, approximately 10 inches long.

Roll the log into the chopped nuts and wrap tightly.  Repeat with the other half of dough.  Place in the refrigerator about 4 hours or overnight.  You can also place these rolls in a plastic bag and freeze for later.

Preheat oven to 375F-degrees.  Line two baking sheets with parchment paper.  Use a serrated knife to slice the rolls into 1/4-inch slices.  Place on the parchment-lined cookie sheet.  Bake for 8 to 10 minutes.

I love the flavor of the Cashews, but I also loved when my grandma and mom made them with pecans or walnuts.  Choose your favorite nut and try these ice box cookies. Enjoy!