Ingredients
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2 1/3 cups flour
1/2 teaspoon baking powder
1/2 teaspoon salt
1 cup butter, softened
1 cup packed dark brown sugar
1 teaspoon vanilla extract
1 large egg
3/4 cup pecans, chopped
Preparation
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On waxed paper, combine flour, baking powder and salt.
In a large bowl, with mixer at medium speed, beat butter and sugar until creamy, occasionally scraping bowl with rubber spatula; beat in vanilla, then egg; at low speed, gradually add flour mixture; beat just until blended, occasionally scraping bowl; with spoon, stir in pecans.
Shape dough into a 12\" by 3 3/4\" by 1\" brick.
Wrap brick in plastic wrap and refrigerate at least 6 hours or overnight until firm enough to slice.
Or place brick in freezer about 2 hours.
Preheat oven to 350\u00b0.
Grease a large cookie sheet; with sharp knife, cut brick crosswise into 1/8-inch thick slices; place slices, 1 inch apart, on cookie sheets.
Bake cookies 12-14 minutes or until lightly browned around edges.
Transfer cookies to wire rack to cool.
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