Butter Pecan Ice Box Cookies


1/4 teaspoon salt
1 teaspoon cream of tartar
1 cup butter, preferably salted, softened
1 egg
1 teaspoon vanilla


In a medium bowl, stir together flour, salt and cream of tartar. In a large bowl, beat together butter and brown sugar until light and fluffy. Beat in egg and vanilla. Blend in flour mixture and pecans.
Form into 2 rolls, 8 to 10 inch long. Wrap in plastic warp and refrigerate until firm enough to slice. Over night or 2 to 3 hours.
Preheat oven to 350 F. Lightly grease baking sheet. Slice dough into 1/4 - inch thick rounds. Arrange on greased baking sheet about 1 inch apart. Bake for 8 to 10 minutes or until light golden brown. Cool slightly on baking sheet before removing to wire rack.




Notes: For the best shaped cookies, keep dough refrigerated until you start slicing it. Use your sharpest knife. A dull knife will push the dough out of shape. Rotating the roll a quarter turn each time you cut it also will give you a better shape. If your hands are warm, slip a plastic bag over the one that holds the roll to insulate it. Heat from your hand can soften the dough.


4.0 to 5 dozen cookies


Wednesday, December 2, 2009 - 1:34am

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