Tommie’s Ice Box Cookies

This was a staple in my very Southern grandmother’s kitchen. Whenever I would visit we would make these together. The best part (other than the eating!) was being allowed to chop the pecans with an old fashioned nut chopper. What a thrill!

I miss her dearly and thinking about her always conjures up memories of rose perfume, drinking Co-Cola out of silver mint julep cups, and these cookies. —pruett_cunningham

Directions

1. Cream butter and sugar together in mixer.
2. Add eggs and blend.
3. Mix dry ingredients together.
4. Slowly add to wet ingredients, one cup at a time.
5. Scoop out 1/3 of the dough and form into a log.
6. Wrap log in oiled or waxed paper.
7. Repeat so that you have three logs of dough.
8. Chill in ice box for at least 1 hour or overnight.
9. Dough will keep in ice box for 2 to 3 days.
10. Slice fairly thin and bake at 350 degrees for 8 to 10 minutes