Kathy's StoryI have fond memories of helping my grandmother make these delicious cookies. It was a family favorite and she brought it to gatherings often.
She gave me the recipe in 1967 when I was getting married. Over the years it "disappeared". Imagine my excitement when I found it recently.
This is a crispy cooke that is not too sweet. I hope this will be a memory for my grandchildren.
Find more recipes at goboldwithbutter.com
brown sugar, firmly packed (i use dark)
unbleached white flour
1 1/2 c
pecans, in pieces
Janet got "Chocolate Covered Cherry Mice"TAKE THE QUIZ and find out what Halloween treat you are!
1Let butter and eggs come to room temperature.
2Cream butter, brown sugar and white sugar on low speed.
3Slowly add flour and soda blend well.
4Mix in vanilla and pecans.
5Divide dough into three sections. Roll dough into logs about 1 1/2" in diameter. Wrap in wax paper and refrigerate for at least 1 hour. (You can also put rolls in freezer to use at a later date)
6Slice 1/8" thick and place on well greased cookie sheet. Bake at 350 degrees for 10 to 12 minutes until medium brown. Makes about 6 dozen.