-
1
Preheat oven to 350 degrees F.
-
2
In a medium bowl, beat the butter and sugar until light and fluffy.
-
3
Beat in the vanilla.
-
4
Add the flour and continue beating until the dough just comes together.
-
5
Add the pecans and mix just until they are incorporated and the dough lightly broken up.
-
6
Divide the dough in half and form into two logs (5 inches long by 2 inches wide).
-
7
Wrap tightly in plastic and refrigerate overnight.
-
8
Cut cookie dough into 1/4-inch thick slices.
-
9
(4 slices per inch x 5 inches = 20 cookies x 2 logs = 40 cookies).
-
10
Bake for about 12 minutes or until lightly golden brown on the edges.
-
11
Cool on baking sheets for a few minutes before moving to cooling rack.
-
12
VARIATION to recipe: 1/2 cup butter, 1/2 cup shortening, 1/2 cup sugar, 1/4 brown sugar, 1 egg, 2 tsp vanilla extract, 2 cups flour, 1-1/2 tsp baking powder, 1/2 tsp salt, 1 cup pecans, coarsely chopped.
-
13
This one doesn't need to be refrigerated.
-
14
Drop by teaspoonful onto cookie sheet.
-
15
Same temperature and baking time.
-
16
These don't spread out too much.
-
17
I got a softer, thicker, more chewy cookie.
-
18
I've also seen a recipe with the zest of an orange added-haven't tried it yet.
