1/4 lb Unsalted butter; softened 2 1/2 c All-purpose flour
1 c Dark brown sugar (packed) 1/2 ts Baking soda
1 Egg 1/2 ts Salt
1 ts Vanilla extract 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