Description:

From The Pillbury Family Cookbook

Source:

Patty Johnson

Serves/Makes:8 dozen cookies

Ingredients

• 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

Preparation

• 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
• Variations:
• Add 1 Tbs (15 ml). grated orange or lemon rind with nuts.
• or
• Sift 1 tsp (5 ml) cinnamon, 1/2 tsp (2 ml) nutmeg and 1/2 ground cloves with dry ingredients.
• or
• Omit nuts and blend in 1 cup (225 ml) packaged grated coconut with sifted dry ingredients.

Comments