Pecan icebox cookies

48 servings

Ingredients

QuantityIngredient
¼poundsUnsalted butter; softened
1cupDark brown sugar (packed)
1Egg
1teaspoonVanilla extract
cupAll-purpose flour
½teaspoonBaking soda
½teaspoonSalt
½cupChopped pecans

Directions

In a medium bowl, cream the butter and sugar together until light and fluffy. Beat in the egg and vanilla.

Combine the flour, baking soda and salt and sift into the butter mixture. Blend thoroughly. Stir in the pecans.

Shape the dough into a roll 2 inches in diameter. Wrap tightly in plastic wrap and refrigerate overnight or for up to 1 week.

Preheat the oven to 350 degrees F. Using a sharp thin knife, cut the dough into ¼-inch slices and place on ungreased cookie sheets.

Bake in the center of the oven for about 15 minutes, or until lightly browned and set. Transfer to wire racks to cool.

Makes 48 cookies

* Recipe by Joanna Pruess * Great Desserts, compiled and edited by Mardee Haidin Regan * Typed for you by Karen Mintzias