---------- 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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