Vanilla Slice-And-Bake Cookies
Yield
48 servingsPrep
20 minCook
10 minReady
2 hrsLow Fat, Low Cholesterol, Trans-fat Free, Low Carb, Very low in sodium, Low Sodium
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| ½ | cup |
butter
or margarine, softened |
|
| 1 | cup |
sugar
|
|
| 1 | each |
eggs
|
|
| 2 | teaspoons |
vanilla extract
|
|
| 1 ¾ | cups |
all-purpose flour
|
|
| ½ | teaspoon |
baking soda
|
|
| ¼ | teaspoon |
salt
|
|
| ½ | cup |
pecans
chopped |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 118 | ml |
butter
or margarine, softened |
|
| 237 | ml |
sugar
|
|
| 1 | each |
eggs
|
|
| 1E+1 | ml |
vanilla extract
|
|
| 414 | ml |
all-purpose flour
|
|
| 2.5 | ml |
baking soda
|
|
| 1.3 | ml |
salt
|
|
| 118 | ml |
pecans
chopped |
|
Directions
Cream butter; gradually add sugar, beating well at medium speed of an electric mixer.
Add egg and vanilla; beat well.
Combine flour, soda, and salt; add to creamed mixture, beating well.
Stir in pecans.
Shape dough into two 12-inch rolls; wrap in wax paper, and chill at least 2 hours.
Unwrap rolls, and cut into ¼ inch slices; place on ungreased cookie sheets.
Bake at 350℉ (180℃) for 10 to 12 minutes.
Cool slightly on cookie sheets; remove to serve.
NOTE: Dough may be frozen up to 3 months.
Slice dough while frozen, and bake as directed.
