golden butterscotch refrigerator cookies

How To Make golden butterscotch refrigerator cookies

• 
  Step 1
  Toast pecans on a baking sheet in a single layer @350 for 5-7 minutes-until fragrant and golden. Allow to cool completely. Pulse in a food processor until fairly fine(as pictured)
• 
  Step 2
  Beat softened butter until creamy.
• 
  Step 3
  Add brown sugar, salt, and baking soda. Beat until combined, scraping the sides as needed. Beat in eggs and vanilla until combined.
• 
  Step 4
  Beat in flour until thoroughly combined, then add pecans, mixing well.
• 
  Step 5
  Using plastic wrap, spoon dough down the length, and fold wrap over, shaping the dough into a round log approximately 2" across and as long as you like. (I usually make 3-4 logs) Refrigerate or freeze until firm enough to cut.
• 
  Step 6
  Preheat oven to 350. With a sharp, knife, cut rolls into 1/4" slices. Place slices 1 inch apart on parchment lined baking sheets. Bake for 10 to 13 minutes or until edges are lightly browned. Cool on parchment for 3 minutes. Transfer cookies to wire rack to finish cooling. Cookies should be crisp. Adjust baking time accordingly.
• Last Step: Don't forget to share! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!