Pecan Icebox Cookies

Oxmoor House
about 10 dozen


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1 cup butter, softened
2 cups sugar
3 eggs
3 cups all-purpose flour
2 teaspoons salt
1 teaspoon baking soda
2 tablespoons vanilla extract
1 cup chopped pecans


Cream butter in a large mixing bowl; add sugar, beating well. Add eggs; beat well.

Sift together flour, salt, and soda in a medium mixing bowl; add to creamed mixture, stirring well. Add vanilla and pecans, stirring well.

Divide dough in half; shape each half into a roll, 1 1/2 inches in diameter. Wrap each roll in waxed paper; chill until firm.

Remove waxed paper, and cut rolls into 1/4-inch-thick slices. Place 2 inches apart on lightly greased cookie sheets. Bake at 375° for 6 to 8 minutes or until lightly browned. Remove from cookie sheets, and cool on wire racks. Store in airtight containers.

Created date

February 2010