Mama Mintz's Icebox Cookies

• 1 cup butter
• 1 pound light-brown sugar
• 2 eggs
• 3 1/2 cups flour
• 1 teaspoon salt
• 1 teaspoon baking soda
• 1 cup finely chopped nuts or shredded coconut

1. In a bowl, cream the butter and sugar until fluffy.
2. Add the eggs and mix well.
3. Sift the flour, salt and baking soda onto wax paper and add the nuts or coconut.
4. Stir the dry ingredients into the egg mixture.
5. Divide the dough into four portions.
6. Place each on a rectangle of wax paper and roll into a log about 1 1/2 to 1 3/4 inches in diameter and about 12 inches long.
7. Refrigerate overnight or longer.
8. Preheat the oven to 350 degrees.
9. Slice the dough in 1/4-inch rounds and place on ungreased baking sheets.
10. Bake until the edges are brown and cookies are crisp, 6 to 8 minutes.
11. Remove and cool on wire racks.
12. Store in an airtight container.

butter, lightbrown sugar, eggs, flour, salt, baking soda, nuts

Taken from cooking.nytimes.com/recipes/10980 (may not work)