Ice Box Cookies

Cream together Crisco and brown sugar in a large mixing bowl until light and fluffy, about 2-3 minutes.

Beat in eggs one at a time, mixing well after each addition, then stir in vanilla.

In a separate bowl, whisk together flour, baking powder, and salt.

Gradually add the dry ingredients to the wet mixture, stirring until just combined.

Fold in the chopped nut meats until evenly distributed throughout the dough.

Divide dough in half and roll each portion into a log about 2 inches in diameter, then wrap tightly in parchment paper.

Refrigerate the dough logs in an ice box or freezer for at least 2 hours, or until firm enough to slice.

Preheat oven to 375°F.

Slice the chilled dough logs into ¼-inch thick rounds and arrange them on baking sheets lined with parchment paper.

Sprinkle the top of each cookie with colored sugar for decoration.

Bake for 10-12 minutes until the edges are lightly golden and cookies are set.

Cool cookies on the baking sheet for 2-3 minutes before transferring to a wire rack to cool completely.