#191 - Butterscotch Icebox Cookies

(by Aunt Hazel [Haupt] Herman)

2 cups Domino's dark brown sugar
2 eggs
1 cup butter
1 cup chopped black walnuts
1/4 tsp. salt
1 tsp. baking soda
1 tsp. cream of tartar
1 tsp. vanilla
4 cups flour

In a mixer, combine brown sugar, butter and beat. Add eggs and beat until smooth. Add baking soda, cream of tartar, salt, vanilla, chopped walnuts and beat. Slowly add flour until batter gets too stiff for the mixer. Use a wooden spoon to mix in the rest of the flour by hand. Cut the dough into four parts. Use your hands and shape each of the four parts into a ball. Take one ball at a time, sprinkle flour on counter, put ball on top of flour, and sprinkle flour on top of ball. Roll with your hands until it's shaped like a log (about 2" round). Pat the ends so they are flat, and wrap in Saran Wrap and place in a long cake pan. Repeat with other 3 balls of dough. Refrigerate overnight. Remove from refrigerator one roll at a time and slice into cookies with a sharp knife (about 1/4" thick for each cookie). Place on a greased cookie sheet and bake at 375 degrees until lightly browned.