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[From: Every Woman's Cook Book, by Mrs. Chas. F. Moritz  (1926) p. 460]
 
                      ICE-BOX COOKIES
 1 cup butter                             1 teaspoon vanilla
 ¾ cup medium brown sugar     ½ teaspoon salt
 ½ cup granulated sugar             1 teaspoon cinnamon
3½ cups flour                            1 tablespoon lemon juice
 ¾ cup broken pecan meats        1 whole egg
 ½ cup seeded raisins                 1 egg yolk
 ½ teaspoon soda

  Cream butter soft, add white and brown sugar gradually, stir until
light.  Add well-beaten egg and yolk.  Add salt, cinnamon, vanilla
and lemon juice.  Beat well.  Sift in part of flour, stir while adding
nuts and raisins.  Add balance of flour sifted with soda.  Mix well.
Turn dough on floured board, cut in half.  Roll with hand in two
round rolls about two to three inches thick.  Lay on slightly-floured
platter, place in refridgerator, twenty-four hours or longer, to become
firm.
  When ready to bake, cut in thin slices crosswise. Bake in greased,
flour-sprinkled biscuit pans in moderate oven, fifteen to twenty min-
utes.  Makes fifty-five to sixty small cakes.  Part of the cakes may
be baked, and the balance of dough kept in the refridgerator several days
before slicing and baking.


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