Yield: 1 Servings
|½ \N||Teapoon cardamom|
|1 cup||Room temp butter|
|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.