Pecan Cookies
Make the cookie dough up to a month in advance, wrap it tightly, and freeze. Thaw dough completely by placing it in the refrigerator overnight.
Recipe by Cooking Light December 2011
Make the cookie dough up to a month in advance, wrap it tightly, and freeze. Thaw dough completely by placing it in the refrigerator overnight.
Lovely flavor and nice texture to the cookie. The pecans give it such a pleasant taste. I was out of brown sugar so I was looking for a cookie recipe that had regular white sugar. This one fit the bill. I would definitely make these again. My yield was 2 1/2 dozen not 40 cookies. Perhaps I'll use a smaller cookie cutter. The one I used was 3" dia.
Read MoreVery good! they were a hit at my work. I devided the dought in 2 instead of 4, worked just fine and less rolling.
Read MoreI think I would turn these into slice and bake cookies....I hate rolling...and shaping into logs then freezing sounds perfect!!!! haven't made them...but I will, soon
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