Brown Sugar Icebox Cookies

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In a bowl, beat the butter with an electric mixer until fluffy.

Add the brown sugar and granulated sugar; beat until well blended.

Beat in the egg and vanilla until thickened.

Beat in 2/3 cup of the flour along with the baking soda and salt.

Stir in remaining 1 cup flour; the dough will be soft.

Divide the dough in half.

Wrap each half in wax or parchment paper or plastic wrap.

Shape it into a 6 inch log. Refrigerate until firm.

(The logs can be stored in a plastic bag and refrigerated for up to 1 week or frozen for up to 2 months.)

Preheat oven to 350 degrees F.

Using a thin knife, slice each log 1/8 to 1/4 inch thick.

Arrange the cookies 1inch apart on a buttered cookie sheet.

Bake for 10 to 15 minutes or until lighly golden.

Variations: Ginger Almond: Add 1/2 cup finely chopped crystallized ginger. Roll each log in 1/3 cup of finely chopped blanched almonds.

Lemon Poppyseed: Add 3 tablespoons of poppyseeds and 1 tablespoon of grated lemon zest. Roll each log in 1 tablespoon of poppyseeds.

Spice: Add 1 teaspoon freshly ground nutmeg, 1 teaspoon cinnamon and 1/4 teaspoon ground cloves.

If desired, roll each log in 1/3 cup of finely chopped walnuts.

Coffee Edged: Roll each log in 1 1/2 tablespoons very finely group French roast coffee.

Pecan: Add 1 cup finely chopped toasted pecans.

Roll each log in 1/3 cup finely chopped toasted pecans.

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This is an excellent recipe. My Cuban boyfriend loved it and said it reminded him of home. I did add a little bit more vinegar