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1
Pecan In a bowl, beat the butter with an electric mixer until fluffy.
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2
Add the brown sugar and granulated sugar and beat until well blended.
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3
Beat in the egg and vanilla until thickened.
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4
Beat in 2/3 cup of the flour along with the baking soda and salt.
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5
Stir in the remaining 1 cup flour; the dough will be soft.
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6
Divide the dough in half.
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7
Wrap each half in wax or parchment paper or plastic wrap and shape it into a 6-inch log.
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8
Refrigerate until firm.
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9
Preheat the oven to 350.
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10
Using a thin knife, slice each log 1/8 to 1/4 inch thick.
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11
Arrange the cookies 1 inch apart on buttered cookie sheets and bake for 10 to 15 minutes, or until lightly golden.
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12
For these creative cookies, add the extras to the dough with the final portion of flour.
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13
Roll the logs in the flavorings before chilling.
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14
Add 1/2 cup finely chopped crystallized ginger.
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15
Roll each log in 1/3 cup finely chopped blanched almonds.
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16
Add 3 tablespoons poppyseeds and 1 tablespoon grated lemon zest.
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17
Roll each log in 1 tablespoon poppyseeds.
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18
Add 1 teaspoon freshly ground nutmeg, 1 teaspoon cinnamon and 1/4 teaspoon ground cloves.
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19
If desired, roll each log in 1/3 cup finely chopped walnuts.
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20
Roll each log in 1 1/2 tablespoons very finely ground French-roast coffee.
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21
Add 1 cup finely chopped toasted pecans.
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22
Roll each log in 1/3 cup finely chopped toasted pecans.
