- 1 cup butter, softened
- 1 cup sugar
- 1 cup packed brown sugar
- 3 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
Reviews for Pecan Icebox Cookies
Please Log In or Join to add a rating and review.
Click stars to rate
Any changes to your rating or review will appear where you originally posted your review
Sort By :
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!"