Pecan Icebox Cookies

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Title: PECAN ICEBOX COOKIES
Categories: Cookies
Yield: 48 Servings

0.25 lb Unsalted butter; softened
1.00 c Dark brown sugar (packed)
1.00 Egg
1.00 ts Vanilla extract
2.50 c All-purpose flour
0.50 ts Baking soda
0.50 ts Salt
0.50 c Chopped pecans

In a medium bowl, cream the butter and sugar together until light and
fluffy. Beat in the egg and vanilla.

Combine the flour, baking soda and salt and sift into the butter
mixture. Blend thoroughly. Stir in the pecans.

Shape the dough into a roll 2 inches in diameter. Wrap tightly in
plastic wrap and refrigerate overnight or for up to 1 week.

Preheat the oven to 350 degrees F. Using a sharp thin knife, cut the
dough into 1/4-inch slices and place on ungreased cookie sheets.
Bake in the center of the oven for about 15 minutes, or until lightly
browned and set. Transfer to wire racks to cool.

Makes 48 cookies

* Recipe by Joanna Pruess * Great Desserts, compiled and edited by
Mardee Haidin Regan * Typed for you by Karen Mintzias

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