- 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.
Reviews for Pecan Icebox Cookies
"My son loves to dunk cookies and this is one of his favorite "dunkers". Very good cookies."
"These are the cookies my mom made for us as we were growing up in Geneva, AL. They are the best cookies that I have eaten. My siblings and I always expected to have them rolled and in the freezer when we came for a visit. All we had to do was slice, bake and eat! This is a warm, fuzzy, and tasty memory of growing up in the south!Ina Ellis"
"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!"