Butter Pecan Icebox Cookies

Directions

1. Cream butter, shortening and sugars until light and fluffy, 5-7 minutes. 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 rolls and place in airtight containers. 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.