thecookieblogger.com

a bunch of years ago, i was looking for an easy refrigerator cookie that would work like those slice-n-bake cookies. but of course i wanted a home-baked cookie. i think i found this recipe in some now-long-gone newspaper column, and thought it would fit the bill. i was right – it was perfect. they are delicious, they are very easy to make, and they store well (in unbaked log form) in both the refrigerator (for up to two weeks) or freezer (up to one month).

i also have added these to my christmas cookie tray, because they are light enough to be a good after-dinner cookie, while pretty enough to be part of the cookie tray festivities!

pecan icebox cookies
ingredients:
1 cup unsalted butter, softened
1 cup sugar
1 cup packed brown sugar
3 eggs
4 cups all-purpose flour
2 teaspoons baking powder
1 teaspoon baking soda
1 teaspoon ground cinnamon
1/2 teaspoon salt
1 cup chopped pecans

instructions:
1. in a mixing bowl, cream the butter and sugars.
2. add the eggs, one at a time, beating well after each addition.
3. combine the flour, baking powder, baking soda, cinnamon and salt, and gradually add to the creamed mixture.
4. gently stir in pecans.
5. shape into four 6 1/2″ rolls, wrap each in plastic wrap and refrigerate overnight.
6. when ready to bake, unwrap each roll and slice into 1/8″ thick slices.
7. place 1″ apart on parchment-lined baking sheets.
8. bake at 375 degrees for 7 – 10 minutes or until lightly browned.
9. remove from oven. let cookies rest on baking sheets for 1-2 minutes, then remove to wire racks for complete cooling.
yield: about 9 dozen