---------- Recipe via Meal-Master (tm) v8.05
  
       Title: Brown Sugar Icebox Cookies
  Categories: Cookies
       Yield: 1 servings
  
       1    Unsalted butter; softened
     1/2 c  Light brown sugar; packed
     1/4 c  Granulated sugar
       1 lg Egg
   1 1/2 ts Vanilla
   1 2/3 c  Flour
     1/2 ts Baking soda
     1/8 ts Salt
  
   Recipe by: Food & Wine 10/96
      In a bowl, beat the butter with an electric mixer until fluffy. Add the
   brown sugar and granulated sugar; beat until well blended. Beat in the egg
   and vanilla until thickened. Beat in 2/3 cup of the flour along with the
   baking soda and salt.  Stir in remaining 1 cup flour; the dough will be
   soft.
      Divide the dough in half.  Wrap each half in wax or parchment paper or
   plastic wrap.  Shape it into a 6 log. Refrigerate until firm. (The logs
   can be stored in a plastic bag and refrigerated for up to 1 week or frozen
   for up to 2 months.) Preheat oven to 350. Using a thin knife, slice each
   log 1/8 to 1/4 thick.  Arrange the cookies 1 apart on a buttered cookie
   sheet.  Bake for 10 to 15 minutes or until lighly golden.
   
      VARIATIONS:
      Ginger Almond:  Add 1/2 cup finely chopped crystallized ginger. Roll
   each log in 1/3 cup of finely chopped blanched almonds.
      Lemon Poppyseed:  Add 3 tablespoons of poppyseeds and 1 tablespoon of
   grated lemon zest.  Roll each log in 1 tablespoon of poppyseeds.
     Spice:  Add 1 teaspoon freshly ground nutmeg, 1 teaspoon cinnamon and 1/4
   teaspoon ground cloves.  If desired, roll each log in 1/3 cup of finely
   chopped walnuts.
     Coffee Edged:  Roll each log in 1 1/2 tablespoons very finely group
   French roast coffee.
     Pecan:  Add 1 cup finely chopped toasted pecans.  Roll each log in 1/3
   cup finely chopped toasted pecans.
  
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