BROWN SUGAR ICEBOX COOKIES

Makes about 16 dozen

3-1/2 cups sifted all-purpose flour
1 teaspoon baking soda
1/2 teaspoon salt
1 cup soft butter or margarine
2 cups light-brown sugar, firmly packed
2 eggs
1 teaspoon vanilla extract
1 cup finely chopped walnuts and pecans

1.Sift flour with baking soda and salt;set aside 2.In large bowl of electric mixer at medium speed,beat butter until light.gradually beat in sugar.Add eggs and vanilla;continue beating until very light and fluffy. 3.At low speed,beat in half the flour mixture until smooth.Mix in rest,with hands,to form a stiff dough.Add nuts,mixing to combine well. 4.Turn out dough onto lightly floured surface.Divide in thirds.With hands,shape each third into a roll 8 inches long. 5.Wrap each in saran or foil.Refrigerate until firm-about 8 hours,or overnight-before slicing and baking.(Rolls may be stored in refrigerator a week or 10 days.Bake fresh as desired) 6.Preheat oven to 375F.With sharp knife,cut as many 1/8-inch slices as desired for baking at one time.Rewrap rest of roll;refrigerate 7.Place slices,2 inches apart,on ungreased cookie sheets.Bake 7 to 10 minutes,or until lightly browned.Remove to wire rack;cool.