Yield: 1 Servings
|2 cups||Butter (4 sticks), room temperature (NO Substitutes!)|
|1 teaspoon||Vanilla extract|
|3 cups||All-purpose flour|
|1 cup||Ground pecans|
Cream the butter and sugar until light and fluffy. Add the extract and fold in the flour and nuts. Pat the dough or roll gently into a 7 x 10 inch rectangle, ⅜ inch thick. Place on a baking sheet. Make cutting lines and refrigerate until cold.
Cut and bake in a 275F oven for about 40 minutes, or until lightly brown.
Makes 20 cookies.
Source: Me! (Peggy Makolondra) Posted to TNT - Prodigy's Recipe Exchange Newsletter by Peggy Makolondra <pmakolon@...> on Apr 13, 1997