Photo Credit
C. Quinnell
The Editors
Yield
5 to 6 dozen cookies
Category
Course
Occasions
Credit
Lydia Franklin, New York, New York
Ingredients
2 cups (4 sticks) butter, softened
4 cups flour
1 pint vanilla ice cream, softened
3/4 cup sugar
1/4 cup nuts, chopped fine (I use pecans or walnuts)
2 tablespoons cinnamon
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