Categories: Cookies 
      Yield: 1 servings 
  
      1 c  Sugar                               3 c  All-purpose flour 
      1 c  Butter or margarine,softened        1 ts Salt 
      2    Eggs                              1/2 ts Baking soda 
  1 1/2 ts Vanilla                           1/2 c  Finely chopped nuts 
  
   These refrigerator nut cookies take on a different flavor by substituting 
  brown sugar to make butterscotch; cinnamon to make cinnamon slices; or 
  grated orange peel and almonds for orange- almond slices. 
   
   In a large bowl, mix sugar, butter, eggs and vanilla. Stir in flour, salt, 
  baking soda and nuts. Divide dough into 3 parts. Shape each part into a 
  roll 1 1/2 inches in diameter and about 7 inches long. Wrap in waxed paper 
  or plastic wrap and refrigerate at least 4 hours. 
   
   Heat oven to 400Ü. Cut dough into 1/8-inch slices. Place 1 inch part on 
  ungreased baking sheets. Bake until light brown, 7-9 minutes. Immediately 
  remove from baking sheet. Cool on racks. 
   
   Variations: 
   
   Butterscotch slices: Substitute packed brown sugar for the sugar; omit 
  nuts. 
   
   Cinnamon slices: Substitute 1/2 cup granulated sugar and 1/2 cup packed 
  brown sugar for the sugar and 1 tablespoon cinnamon for the vanilla; omit 
  nuts or not. 
   
   Orange-almond slices: Stir in 1 Tablespoon grated orange peel with the 
  sugar and substitute 1/2 cup finely chopped blanched almonds for the nuts. 
   
  Yield: about 7 dozen. Pat Thomas, retired food editor, Yakima WA 
   
     Randy Shearer