Ingredients
- 1 Cup butter (2 sticks), softened
- 3/4 Cups sugar
- 3/4 Cups (packed) brown sugar
- 1 egg plus 1 egg yolk, beaten
- 1 tsp. PURE VANILLA EXTRACT
- 1/2 tsp. baking soda
- 3 Cups flour, divided
- 1 tsp. PENZEYS CINNAMON
- 1 Cup chopped pecans
Preparation
Step 1
In a large bowl, cream together the butter and sugars. Add the eggs and VANILLA and mix well. In a separate bowl, sift together the baking soda, 11/2 cups of the flour and the CINNAMON. Add to the butter mixture and mix well. Gradually add the remaining flour and mix. Fold in the pecans. Roll into logs and wrap in waxed paper. Since the dough is a little crumbly, it is easier to make a number of short logs as opposed to a few long ones. Wrap in foil or plastic wrap and refrigerate for 4 hours. The rolls can be frozen until ready to use.
Preheat oven to 350°. Remove one log at a time from the refrigerator. Slice and place on cookie sheets. Bake for 8-12 minutes, depending on how thick you cut the dough. Repeat with the remaining logs.
Prep. time: 20 minutes plus 4 hours chilling time.
Baking time: 8-12 minutes
Yield: about 7 dozen
Nutritional Information:
Servings 42; Serving Size 2 cookies (25g); Calories 120; Calories from fat 50; Total fat 6g; Cholesterol 20mg; Sodium 50mg; Carbohydrate 14g; Dietary Fiber 0g; Sugars 7g; Protein 1g.
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