Icebox Butter Cookies

Ingredients

• 0.5 teaspoon baking soda 
• 0.5 cup brown sugar light packed
• 1 cup butter softened
• 2 large eggs 
• 3.5 cups flour all-purpose
• 1.5 cups granulated sugar 
• 0.5 teaspoon salt 
• 1 tablespoon vanilla extract 

Equipment

• baking sheet
• baking paper
• oven
• plastic wrap
• hand mixer

Directions

1. Beat first 4 ingredients at medium speed with an electric mixer until fluffy.
2. Add eggs, 1 at a time, beating just until blended after each addition.
3. Stir together flour and next 2 ingredients; gradually add to butter mixture, beating just until blended after each addition.
4. Shape dough into 4 logs (about 2 inches in diameter); wrap each log in plastic wrap. Chill 8 hours to 3 days.
5. Preheat oven to 35
6. Cut each log into 1/4-inch-thick slices; place on parchment paper-lined baking sheets.
7. Bake 8 to 12 minutes or until lightly browned.
8. Remove from baking sheets to wire racks, and cool completely (about 20 minutes).
9. Try These Stir-ins!
10. Lime-Coconut: Stir in 1 cup sweetened flaked coconut, 1 cup finely chopped macadamia nuts, and 2 Tbsp. lime zest after adding flour mixture.
11. Chocolate Confetti: Stir in 1 cup chopped honey-roasted peanuts and 1 (4-oz.) semisweet chocolate baking bar, finely chopped, after adding flour mixture.
12. Rosemary-Berry: Stir in 1 cup finely chopped sweetened dried cranberries, 2 Tbsp. minced fresh rosemary, and 2 Tbsp. orange zest after adding flour mixture.
13. Add 3 Tbsp. unsweetened instant tea mix, 2 Tbsp. orange zest, 1 Tbsp. lemon zest, and 2 tsp. pumpkin pie spice with first 4 ingredients.
14. Roll logs in Demerara sugar before chilling.
15. Praline Pecan: Stir in 1 1/2 cups roasted glazed pecan pieces after adding flour mixture.
16. Add 3 Tbsp. instant coffee granules with first 4 ingredients; stir in 4 (4-oz.) chocolate-covered toffee candy bars, finely chopped, after adding flour mixture.
17. Add 1/4 cup finely chopped fresh basil, 2 Tbsp. lemon zest, and 2 Tbsp. poppy seeds with first 4 ingredients.