Ice Box Cookies
By Rhett Sorg of The Reserve at Pawley’s Island
Yields Two Dozen Cookies
Ingredients:
4 Cups Light Brown Sugar
1 Cup Shortening
4 Eggs (lightly beaten)
2 TBSP Club Soda
1 TBSP Hot Water
1 TBSP Cream of Tartar
1 TBSP Vanilla Extract
5 Cups Flour
2 Cups Chopped Pecans (optional)
Directions:
Mix Club Soda, Hot Water. Cream sugar and Shortening, add Eggs, Soda Mixture, Cream of Tartar, Vanilla Extract and Flour.
Add Pecans (optional). Mix thoroughly.
Roll into logs of desired width. Refrigerate overnight.
Slice cookie dough to desired thickness and bake in a pre-heated 350 degree oven.
Dough can be frozen. No need to thaw when slicing after frozen.