Instructions
- With an electric mixer, cream butter until fluffy. Add sugar and vanilla extract, and cream until fluffy again.
- Mix flour and salt together with a fork. Beat in flour mixture, in three parts, to creamed butter and sugar, until combined.
- Add pecans. Mix until well incorporated.
- Shape dough with your hands on wax paper or parchment into logs 2 1.5” – 2” in diameter. Chill in refrigerator for 2 hours or overnight.
- Preheat oven to 325 degrees. Remove dough logs from refrigerator and, using a sharp, heavy knife, slice them into rounds approximately 1 centimeter thick.
- Place the rounds on nonstick cookie sheets about ¾” apart. Bake until light golden. This could take from 22-35 minutes, depending on your cookie sheets, oven, and cookie size.
Makes about 36 cookies.
Variations: you can substitute lightly toasted coconut, chocolate chips, hazelnuts, etc., for the pecans.
Contributed by Lajjarani devi dasi