#1117 - Spiced Icebox Cookies

(by Shirley McNevich)

1/2 cup softened butter
1/2 cup Crisco
2 1/4 cups flour
1/2 cup white sugar
1/2 cup Domino's dark brown sugar (packed)
1 egg
1 tsp. cinnamon
1/2 tsp. baking soda
1 tsp. vanilla
1/4 tsp. nutmeg
1/4 tsp. ground cloves
1/2 cup chopped nuts (optional)

In a mixer add softened butter, Crisco--beat. Add white sugar and brown sugar--beat. Add egg, cinnamon, baking soda, vanilla--beat. Add nutmeg and ground cloves--beat. Slowly add flour--beat--if it gets too stiff for your mixer continue by hand using a wooden spoon or your hands. Add chopped nuts if you wish--stir. Divide the dough into baseball or softball sized balls. Flour your counter and shape each ball into a log. Wrap each log in Saran wrap, place them in a cake pan with a lid and refrigerate overnight. The next day, remove Saran wrap from logs. Cut the dough into 1/4" thick coin shaped pieces. Place cookies on to greased cookie sheets. Bake at 375 degrees for 7-9 minutes or until edges are browned. Cool on the cookie sheets a few minutes before removing them with a spatula.