Pecan Icebox Cookies

Last year a kind neighbor brought over some cookies around Christmas time that her and her son had made and decorated.  One of the varieties included were these Pecan Icebox Cookies.  I begged her for the recipe, which she graciously shared.  I'm so glad, because these are some of my favorite cookies now.  They are buttery, nutty and crunchy.  I store them in the freezer and love to pull a couple out to have with hot chocolate on cold winter nights. 

Pecan Icebox Cookies

Yield: about 75 small cookies

Ingredients:

4 cups flour

1 teaspoon cream of tartar

1 teaspoon baking soda

1 cup butter, softened

2 cups brown sugar

2 eggs

1 teaspoon vanilla

1 cup chopped pecans

Directions:

1. In a small bowl stir together the flour, cream of tartar and baking soda.

2. In a large bowl cream together the butter and brown sugar.  Beat until light and fluffy, about 2-3 minutes.  Add the eggs and vanilla and beat another 2 minutes.  Add the dry ingredients and stir just until combined.  Stir in the chopped pecans.

3. Shape into three logs and wrap in saran wrap.  Chill about 3 hours or overnight.  

4. Preheat oven to 350 degrees.  Line baking pans with parchment paper or silicone liners.  Slice dough to make 1/4-inch cookies.  Place on cookie sheet about 1-2 inches apart.  Bake for 11-14 minutes or until light golden brown.  (The cookies should firm up as they cool.  If they are still too soft after cooling for a few minutes, return to the oven for 2-3 minutes.)  Cool for 5-10 minutes on cookie sheets, then transfer to a wire rack to finish cooling.

Source: adapted from my friend, Jen