- 1 cup butter, softened
- 1 cup sugar
- 1 cup packed brown sugar
- 3 Eggland's Best Eggs
- 4 cups all-purpose flour
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- 1 teaspoon ground cinnamon
- 1/2 teaspoon salt
- 1 cup chopped pecans
- In a large bowl, cream butter and sugars until light and fluffy. Add the eggs, one at time, beating well after each addition. Combine the flour, baking powder, baking soda, cinnamon and salt; gradually add to the creamed mixture and mix well. Stir in pecans. Shape into four 6-1/2-in. rolls; wrap each in plastic wrap. Refrigerate overnight.
- Unwrap and cut into 1/8-in. slices. Place 1 in. apart on ungreased baking sheets. Bake at 375° for 7-10 minutes or until lightly browned. Remove to wire racks to cool. Yield: about 9 dozen.
Originally published as Pecan Icebox Cookies in Best of Country Cookies 1999, p95
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Reviewed Dec. 10, 2011
Given to me by my mother, this recipe originally appeard in the Farm Journal. These cookies are our favorites and are equally good by themselves or dunked in coffee, milk or tea!