My Favorite Cookie Recipe
Ingredients
| Butter/Margarine | 1 Cup (16 tbs) | |
| Sugar | 1 Cup (16 tbs) | |
| Firmly packed brown sugar | 1 Cup (16 tbs) | |
| Eggs | 2 , Well beaten | |
| Baking soda | 1 Teaspoon | |
| Salt | 1 Teaspoon | |
| Vanilla extract | 1 Teaspoon | |
| Pecans | 2 Cup (16 tbs), broken | |
| All purpose flour | 4 Cup (16 tbs) |
Directions
Soften butter in a large bowl; add sugars gradually, beating until fluffy.
Blend in eggs, baking soda, salt, and extract.
Stir in broken pecans and the flour until thoroughly mixed.
Tear off 6 pieces of waxed paper about 18 inches long.
Divide the dough into 6 portions; put each portion onto a piece of waxed paper and shape into a 1 1/2-inch roll.
Wrap in waxed paper.
Chill until cold and firm.
Cut each roll into thin slices; place the waxed paper the dough was wrapped in on cookie sheets; transfer cookies to waxed paper-covered cookie sheets.
Bake at 350°F 5 to 7 minutes, or until light brown.
Remove cookies on waxed paper on which they were baked to a wire rack to cool.
When cooled, remove cookies from paper.
Blend in eggs, baking soda, salt, and extract.
Stir in broken pecans and the flour until thoroughly mixed.
Tear off 6 pieces of waxed paper about 18 inches long.
Divide the dough into 6 portions; put each portion onto a piece of waxed paper and shape into a 1 1/2-inch roll.
Wrap in waxed paper.
Chill until cold and firm.
Cut each roll into thin slices; place the waxed paper the dough was wrapped in on cookie sheets; transfer cookies to waxed paper-covered cookie sheets.
Bake at 350°F 5 to 7 minutes, or until light brown.
Remove cookies on waxed paper on which they were baked to a wire rack to cool.
When cooled, remove cookies from paper.
Chef
