Print Friendly Recipe
- From The Pillbury Family Cookbook
- Patty Johnson
Serves/Makes:8 dozen cookies
- 2-1/4 Cups (525 ml) Sifted All Purpose Flour
- 1 tsp (5 ml). Baking Powder
- 1/2 tsp (2 ml). Salt
- 2/3 Cup (150 ml) Butter or Margarine
- 1/2 Cup (125 ml) Sugar
- 1/2 Cup (125 ml) Firmly Packed Brown Sugar
- 1 Egg
- 1 tsp (5 ml). Vanilla Extract
- 3/4 Cup (175 ml) Finely Chopped Pecans
- Sift Flour with baking powder and salt.
- Cream butter in mixing bowl.
- Gradually add sugars.
- Cream until light and fluffy.
- Add egg and vanilla extract.
- Beat well.
- Blend in sifted dry ingredients gradually.
- Mix thoroughly.
- Stir in pecans.
- Divide dough in half.
- Place on waxed paper and shape into rolls 1 1/2 inches in diameter.
- Wrap in waxed paper.
- Chill for several hours or overnight.
- Cut into 1/8 inch slices.
- Place on cookie sheets.
- Bake at 425 degrees (225 C.) for 5 to 7 minutes, until golden brown.
- Tip: 1/3 cup (80 ml) shortening may be substituted for 1/3 cup (80 ml) butter
- Add 1 Tbs (15 ml). grated orange or lemon rind with nuts.
- Sift 1 tsp (5 ml) cinnamon, 1/2 tsp (2 ml) nutmeg and 1/2 ground cloves with dry ingredients.
- Omit nuts and blend in 1 cup (225 ml) packaged grated coconut with sifted dry ingredients.
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