Pecan Icebox Cookies

¼ lb unsalted butter; softened
1 cup dark brown sugar; firmly packed
1 egg
1 teaspoon vanilla extract
2½ cups all-purpose flour
½ teaspoon baking soda
½ teaspoon sea salt
½ cup Pecan Valley Pecan Pieces

1. In a medium bowl, cream the butter and sugar together until light and fluffy. Beat in the egg and vanilla.
2. In another bowl 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.
3. Preheat oven to 350ºF.
4. Using a sharp thin knife, cut the dough into ¼-inch slices and place on ungreased cookie sheets.
5. Bake in a preheated oven for about 15 minutes, or until lightly browned and set. Transfer to wire racks to cool.

Makes 48 cookies

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