Butter Pecan Ice Box Cookies
Notes: For the best shaped cookies, keep dough refrigerated until you start slicing it. Use your sharpest knife. A dull knife will push the dough out of shape. Rotating the roll a quarter turn each time you cut it also will give you a better shape. If your hands are warm, slip a plastic bag over the one that holds the roll to insulate it. Heat from your hand can soften the dough.
Total Steps
3
Ingredients
8
Tools Needed
2
Ingredients
- 2.25 cup all-purpose flour
- 0.25 teaspoon salt
- 1 teaspoon cream of tartar
- 1 cup butter, preferably salted, softened
- 1 cup packed brown sugar
- 1 egg
- 1 teaspoon vanilla
- 1 cup coarsely chopped pecans
Instructions
Step 1
In a medium bowl, <a href="/DRM2WPZ4">stir </a>together flour, <a href="/DPSVTKVY">salt </a>and <a href="/R3P5MM3Z">cream </a>of tartar. In a large bowl, <a href="/3CYMY2D7">beat </a>together butter and <a href="/D434P8MH">brown </a>sugar until light and fluffy. <a href="/3CYMY2D7">Beat </a>in egg and vanilla. <a href="/S6W4FR7F">Blend </a>in flour mixture and pecans.
Step 2
Form into 2 <a href="/LTNN8R88">rolls,</a> 8 to 10 inch long. <a href="/X75YQJ6B">Wrap </a>in plastic warp and <a href="/ZSSVQ6FG">refrigerate </a>until firm enough to <a href="/3JDX2Q84">slice. </a>Over night or 2 to 3 hours.
Step 3
<a href="/H3S4YV46">Preheat oven </a>to 350 F. Lightly grease <a href="/RNT367Z2">baking </a>sheet. <a href="/3JDX2Q84">Slice </a>dough into 1/4 - inch thick rounds. Arrange on greased <a href="/RNT367Z2">baking </a>sheet about 1 inch apart. <a href="/RNT367Z2">Bake </a>for 8 to 10 minutes or until light golden <a href="/D434P8MH">brown. </a><a href="/GZFHJC5K">Cool </a>slightly on <a href="/RNT367Z2">baking </a>sheet before removing to wire rack.