Christmas Cookie Slices

1 cup sugar
1 cup butter or margarine -- softened
1 1/2 teaspoons vanilla
2 eggs
3 cups all-purpose flour
1 teaspoon salt
1/2 teaspoon baking soda

Beat sugar, butter, vanilla and eggs in large bowl with electric mixer on medium speed, or mix with spoon. Stir in flour, salt and baking soda.
Divide into 3 equal parts. Shape each part into roll, about 1 1/2 inches in diameter. Wrap and refrigerate at least 4 hours.
Heat oven to 400º. Cut rolls into 1/8-inch slices. Place about 1 inch apart on ungreased cookie sheet. Bake 8 to 10 minutes or just until golden brown around edges. Immediately remove from cookie sheet. to wire rack.

Christmas Cookie Slices

For The Dark Mixture:
3 cups of flour
1 teaspoon of soda
1/4 teaspoon of salt
1/2 teaspoon of ground cinnamon
1 cup of shortening
1 1/2 cups of brown sugar
2 eggs
1 cup of raisins, ground
1 cup of nuts, ground
For The Light Mixture:
2 cups of flour
1/4 teaspoon of salt
1/2 teaspoon of soda
1/2 cup of shortening
3/4 cup of sugar
1 egg
1 teaspoon of vanilla
2 tablespoons of water
1/4 cup of chopped candied cherries

Dark Mixture:
Sift together flour, soda, salt and spices. Cream shortening with brown sugar, add eggs and beat wel . Stir in dry ingredients, nuts and raisins.
Light Mixture:
Sift together flour, salt and soda. Cream shortening and sugar, add egg, vanilla and water and mix wel . Blend in dry ingredients. Stir in cherries. Pack half of dark mixture into wax paper lined straight-sided pan 10 1/2 x 3 1/2 x 2 1/2 inches. Add all of light dough to make a second layer, top with remaining dark dough. Pack firmly. Refrigerate at least 24 hours. Remove from pan and cut dough lengthwise in half. Then slice in 1/4 inch slices. Bake on ungreased cookie sheet at 400 degrees for 8-10 minutes.
Remove immediately from pan.