Butterscotch Icebox Cookies - cooking recipe

Ingredients

1 cup butter
2 cups packed dark brown sugar
2 eggs
3 1/2 cups all-purpose flour
1/2 teaspoon salt
1 teaspoon baking soda
1 teaspoon vanilla extract
1 cup chopped pecans

Preparation

Cream butter, add sugar and cream well. Beat in eggs, then add sifted dry ingredients, vanilla and nuts.
Shape into rolls, wrap in wax paper and freeze or put in refrigerator until firm.
Slice and place about an inch apart on greased cookie sheet. Bake about 12 minutes at 400 degrees F (200 degrees C).
When done, remove from pan at once with a spatula. Store in a covered container and they will remain crisp.