Vanilla Nut Ice Box Cookies
2 cups sifted flour
1½ teaspoons Calumet Baking Powder
⅛ teaspoon salt
½ cup butter or other shortening
1 cup granulated sugar
¼ cup brown sugar, firmly packed
1 egg, well beaten
1 cup chopped nut meats
1½ teaspoons vanilla
Sift flour once, measure, add baking powder and salt, and sift again. Cream butter and add sugars gradually, creaming thoroughly; add egg, nuts, and vanilla, and beat well. Add flour gradually, mixing well after each addition. Shape into rolls, 1½ inches in diameter, and roll in waxed paper. Chill overnight, or until firm enough to slice. Cut in ⅛-inch slices; bake on ungreased baking sheet in hot oven (435°F.) 5 minutes, or until done. Makes about 3½ dozen cookies. (This dough may be stored in refrigerator for several days, if carefully wrapped.)