Yield: 1 Servings
Measure | Ingredient |
---|---|
4 cups | Flour |
½ teaspoon | Salt |
1 teaspoon | Cinnamon |
½ \N | Teapoon cardamom |
1 cup | Room temp butter |
1¼ cup | Sugar |
1 \N | Egg |
2 teaspoons | Finely grated orange peel |
¼ cup | Finely chopped pecans |
Mix flour, salt, cinnamon & cardamom. In large bowl, beat butter & sugar until pale & fluffy. Beat in egg & peel. With mixer on low, gradually add flour mix & the ¼ cup pecans, beating just until blended. Divide dough in half. Shape each half into 13" long log.
Wrap & chill four hours or until firm. Heat oven to 425. Lightly grease cookie sheets. Cut one roll at a time in fifty-two ¼" thick slices. Place 1" apart on cookie sheets. Bake 6-8 minutes until bottoms are lightly browned. Remove to wire rack to cool. Store airtight for up to 2 weeks or freeze.
File