| Level: | Intermediate |
| Total: | 2 hr 45 min |
| Prep: | 30 min |
| Inactive: | 2 hr |
| Cook: | 15 min |
| Yield: | 16 to 20 dozen |
| Level: | Intermediate |
| Total: | 2 hr 45 min |
| Prep: | 30 min |
| Inactive: | 2 hr |
| Cook: | 15 min |
| Yield: | 16 to 20 dozen |
Ingredients
- 1 pound (4 sticks) butter, room temperature
- 1 cup brown sugar
- 1 cup white sugar
- 2 eggs
- 2 teaspoons vanilla extract
- 5 cups all-purpose flour
- 1 teaspoon cream of tartar
- 1 teaspoon baking soda
- 1 teaspoon salt
- 1 cup chopped pecans or walnuts
Instructions
- Preheat oven to 350 degrees F.
- With an electric mixer or by hand, cream butter and sugars in a large bowl. Add eggs and vanilla. In a separate large bowl, sift together the flour, cream of tartar, baking soda and salt. Add flour mixture to egg mixture in 3 additions. Stir in nuts.
- Divide the dough into quarters, and then roll it into 4 logs. Place dough in refrigerator to chill for 2 hours. Remove dough and cut into 1/4-inch thick slices. Place on a floured, but not greased, baking sheet and bake for about 15 minutes. Remove to a rack and cool.
Nutrition Facts
| Serving Size | 1 of 216 servings |
| Calories | 36 |
| Total Fat | 2 g |
| Saturated Fat | 1 g |
| Carbohydrates | 4 g |
| Dietary Fiber | 0 g |
| Sugar | 2 g |
| Protein | 0 g |
| Cholesterol | 6 mg |
| Sodium | 18 mg |
| Serving Size | 1 of 216 servings |
| Calories | 36 |
| Total Fat | 2 g |
| Saturated Fat | 1 g |
| Carbohydrates | 4 g |
| Dietary Fiber | 0 g |
| Sugar | 2 g |
| Protein | 0 g |
| Cholesterol | 6 mg |
| Sodium | 18 mg |
Reviews
Careful these are addictive!!! I like them because they are not too sweet. I double the pecans and do not chop too small. Once frozen the pecans slice perfectly and then you have nice big chucks of pecans and a great pecan flavor! I have a friend that gives me a nice big box of the best pecans each year. This recipe highlights their wonderful flavor.
Not the flavorful, sweet, old fashioned cookie I remember.