Directions: |
Directions:Beat butter until smooth.
Gradually add the sugars and beat on medium high speed until mixture is light and fluffy. Add the eggs and vanilla. MIx well.
Sift together the flour, baking soda and salt, then gradually add the dry ingredients to the butter mixture, beating well after each addition. Add the pecans and stir until just combined. Do not overmix the dough.
Transfer the cookie dough to a work surface and divide into six equal portions, then refrigerate them on a plate 5-10 minutes (chilling makes the dough easier to work with). Prepare six 6-8 inch rectangles of wax paper or aluminum foil, then place a chilled dough portion in the center of each sheet and shape into a roll approximately 1 ¾ inches in diameter, wrapping tightly. Freese until firm (usually overnight).
The cookie rolls will maintain freshness in the freezer for more than 6 months.
When you are ready to bake, preheat oven to 375º.
Slice the frozen dough with a sharp knife in approximately ⅛ inch sections. Place on a lightly greased baking sheet. Bake 10-12 minutes until lightly browned. Remove cookies to cooling rack. |
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Notes: |
Personal
Notes: For best results, slice and bake these cookies when the dough is still frozen. A food processor makes quick work of chopping the pecans. Simply pulse them into a coarse mixture. If you plan on freezing the cookies for longer than a week, wrap them in plastic wrap or waxed paper and an additional layer of aluminum foil.
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This recipe for Pecan Thin Crisps is from