15 September 2012

Pecan crisps

1 1/4 cup chopped pecans, toasted as above
2 1/3 cups flour
1/2 tsp soda
1/2 tsp salt
1/2 cup butter
1/2 cup brown sugar
1/2 cup powdered sugar
1 egg
1/2 cup oil
1 tsp vanilla

Combine dry.  Beat butter and sugars till fluffy, then add rest.  Beat in dry, then half the nuts. Fridge one hour.

Divide dough in half and roll into logs, 2 inches by 9 1/2 inches.  Sprinkle with remaining pecans, pressing into surface.  Freeze at least four hours, or 2 weeks.

375, greased cookie sheet

1/4 inch slices, 1 1/2 inches apart.  9-11 minutes, transfer.

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