This is compliments of Liz Driver. Icebox cookies became popular with the introduction of electric refrigerators in the 1930s. For shredded almonds, simply grate whole almonds on a metal grater.

Lucy's test kitchen notes: We prefer unsalted butter for baking and compensated by adding 1 teaspoon of kosher salt to the flour mixture.

1/2 cup brown sugar

1/2 cup white sugar

1 cup butter, softened

1 beaten egg

2 tablespoons orange juice

Grated rind of 1 orange

2 3/4 cups flour

1/4 teaspoon soda

1/2 cup blanched almonds [whole, which one then grates]

With an electric mixer, cream together the sugars and butter until soft and fluffy. Beat in the egg, the orange juice and rind. Stir in the sifted flour and soda and then the shredded almonds.

Form dough into a roll and wrap in waxed paper. Chill in the refrigerator overnight, or until firm enough to slice thin.

Bake in a moderate oven of 375 F for 8 to 10 minutes. Cool on sheet for 10 minutes, then move to a rack. Makes 5 dozen or more.