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Ingredients
- 1 cup unsalted butter, room temperature
- 13 cup sugar
- 12 teaspoon salt
- 2 teaspoons pure vanilla extract
- 1 34 cups all-purpose flour (original recipe calls for 2 cups)
- 1 cup pecans, coarsely chopped
Method
- Preheat oven to 350 degrees F.
- In a medium bowl, beat the butter and sugar until light and fluffy.
- Beat in the vanilla.
- Add the flour and continue beating until the dough just comes together.
- Add the pecans and mix just until they are incorporated and the dough lightly broken up.
- Divide the dough in half and form into two logs (5 inches long by 2 inches wide).
- Wrap tightly in plastic and refrigerate overnight.
- Cut cookie dough into 1/4-inch thick slices.
- (4 slices per inch x 5 inches = 20 cookies x 2 logs = 40 cookies).
- Bake for about 12 minutes or until lightly golden brown on the edges.
- Cool on baking sheets for a few minutes before moving to cooling rack.
- 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.
- This one doesn't need to be refrigerated.
- Drop by teaspoonful onto cookie sheet.
- Same temperature and baking time.
- These don't spread out too much.
- I got a softer, thicker, more chewy cookie.
- I've also seen a recipe with the zest of an orange added-haven't tried it yet.
