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Turn these oversize cookies into ice-cream sandwiches by spreading 1/4 cup vanilla ice cream between them. Wrap individually, and freeze until firm.

Recipe by Southern Living July 1997

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Yield:
20 cookies
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Ingredients

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Directions

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  • Beat butter at medium speed with an electric mixer until creamy; gradually add sugar, beating well. Add eggs and vanilla, beating until well blended.

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  • Combine flour and next 3 ingredients; gradually add to butter mixture, beating at low speed until blended after each addition. Stir in pecans. Shape dough into 1 1/2-inch balls, and place on lightly greased baking sheets.

  • Bake at 350° for 18 to 20 minutes or until lightly browned. Cool in pan 1 minute; remove to wire racks to cool.

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