Butter Pecan Icebox Cookies Recipe

Butter Pecan Icebox Cookies Recipe
Butter Pecan Icebox Cookies Recipe photo by Taste of Home
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Butter Pecan Icebox Cookies Recipe

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As a little girl, I was fascinated by the way Grandmother prepared these cookies. They came from logs that she took out of the "icebox"! Now when I make these simple but delicious old-fashioned cookies, I'm reminded of those memories. —Lisa Varner, El Paso, Texas
MAKES:
80 servings
TOTAL TIME:
Prep: 15 min. + chilling Bake: 10 min./batch + cooling
MAKES:
80 servings
TOTAL TIME:
Prep: 15 min. + chilling Bake: 10 min./batch + cooling

Ingredients

  • 1/2 cup butter, softened
  • 1/2 cup shortening
  • 1 cup granulated sugar
  • 1 cup packed brown sugar
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 3 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 cup finely chopped pecans

Directions

Cream butter, shortening and sugars until light and fluffy. Beat in eggs and vanilla. In another bowl, whisk flour, baking soda and salt; gradually beat into creamed mixture. Stir in pecans.
Divide dough in half; shape each into a 10-in. long roll. Wrap in plastic; refrigerate 8 hours or overnight.
Preheat oven to 350°. Unwrap and cut dough crosswise into 1/4-in. slices. Place 2 in. apart on ungreased baking sheets. Bake until edges begin to brown, 7-9 minutes. Remove from pans to wire racks to cool. Yield: about 6-1/2 dozen.
Originally published as Butter Pecan Icebox Cookies in Cookies & Candies Bookazine 2017

Nutritional Facts

1 cookie: 70 calories, 4g fat (1g saturated fat), 8mg cholesterol, 42mg sodium, 9g carbohydrate (5g sugars, 0 fiber), 1g protein.

  • 1/2 cup butter, softened
  • 1/2 cup shortening
  • 1 cup granulated sugar
  • 1 cup packed brown sugar
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 3 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 cup finely chopped pecans
  1. Cream butter, shortening and sugars until light and fluffy. Beat in eggs and vanilla. In another bowl, whisk flour, baking soda and salt; gradually beat into creamed mixture. Stir in pecans.
  2. Divide dough in half; shape each into a 10-in. long roll. Wrap in plastic; refrigerate 8 hours or overnight.
  3. Preheat oven to 350°. Unwrap and cut dough crosswise into 1/4-in. slices. Place 2 in. apart on ungreased baking sheets. Bake until edges begin to brown, 7-9 minutes. Remove from pans to wire racks to cool. Yield: about 6-1/2 dozen.
Originally published as Butter Pecan Icebox Cookies in Cookies & Candies Bookazine 2017

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