1/4 lb Unsalted butter; softened
1 c Dark brown sugar (packed)
1 Egg
1 ts Vanilla extract
2 1/2 c All-purpose flour
1/2 ts Baking soda
1/2 ts Salt
1/2 c Chopped pecans
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 degrees F. Using a sharp thin knife, cut the dough
into 1/4-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.
Makes 48 cookies
*
Yields
48 Servings