*  Exported from  MasterCook  *
                         Brown Sugar Icebox Cookies
 Recipe By     : Fwd:  FOODWINE List (Listserv@CMUVM.CSV.CMICH.EDU)
 Serving Size  : 1    Preparation Time :0:00
 Categories    : Cookies & Bars
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
    1      stick         unsalted butter -- softened
      1/2  cup           light brown sugar -- packed
      1/4  cup           granulated sugar
    1      large         egg
    1 1/2  teaspoons     vanilla
    1 2/3  cups          flour
      1/2  teaspoon      baking soda
      1/8  teaspoon      salt
 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.
 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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