Pecan Icebox Cookies
Yield
4 dozenPrep
15 minCook
30 minReady
7 hrsTrans-fat Free, Good source of fiber
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| ¼ | pound |
butter
softened |
|
| 1 | cup |
brown sugar
|
*
|
| 1 | each |
eggs
|
|
| 1 | teaspoon |
vanilla extract
|
|
| 2 ½ | cups |
all-purpose flour
|
|
| ½ | teaspoon |
baking soda
|
|
| ½ | teaspoon |
salt
|
|
| ½ | cup |
pecans
chopped |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 113.4 | g |
butter
softened |
|
| 237 | ml |
brown sugar
|
*
|
| 1 | each |
eggs
|
|
| 5 | ml |
vanilla extract
|
|
| 591 | ml |
all-purpose flour
|
|
| 2.5 | ml |
baking soda
|
|
| 2.5 | ml |
salt
|
|
| 118 | ml |
pecans
chopped |
|
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℉ (180℃).
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.
