Walnut Icebox Cookies

These aren’t technically drop cookies but I think I can stretch the definition enough to include them here. They were one of my mother’s favourite holiday cookies because they froze so well, as dough or baked, and they were always delicious.

Walnuts are my choice because they add a tiny edge of bitterness to the sweet dough, but substitute any chopped nuts you like.

The butter adds flavor while the shortening enhances texture, so I recommend you use both.

A batch makes a lot — between 4 and 5 dozen — but they are not meant to be large.

¾ cup soft unsalted butter ½ cup vegetable shortening ½ cup granulated sugar ½ cup firmly packed light brown sugar 2 eggs 2 tsp. vanilla 2-1/2 cups all-purpose flour ¾ tsp. salt, halved if using salted butter ½ tsp. baking soda ¾ cup finely chopped walnuts

Cream butter, shortening, granulated sugar and brown sugar until light and fluffy. Beat in eggs and vanilla.

Whisk together flour, salt and baking soda and add to creamed mixture, stirring until thoroughly combined. Stir in walnuts.

Shape into two logs about 2 inches in diameter and cover tightly in plastic wrap. Refrigerate at least overnight but up to 6 days. You can also freeze the dough at this point.

With a sharp knife, slice about 1/8 inch thick and place on parchment paperlined baking sheets. Bake at 350 F for 10 minutes, until starting to turn golden brown. Remove from tray immediately and cool on a wire rack.