Author Notes
This was a staple in my very Southern grandmother's kitchen. Whenever I would visit we would make these together. The best part (other than the eating!) was being allowed to chop the pecans with an old fashioned nut chopper. What a thrill!
I miss her dearly and thinking about her always conjures up memories of rose perfume, drinking Co-Cola out of silver mint julep cups, and these cookies. —pruett_cunningham
Ingredients
-
1 cup
brown sugar
-
1 cup
white sugar
-
1/2 cup
melted butter
-
3
eggs
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1 teaspoon
salt
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2 teaspoons
baking soda
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1 teaspoon
cinnamon
-
4 cups
minus 2 tbsp. pre-sifted all purpose flour
-
1 cup
finely chopped pecans
Directions
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Cream butter and sugar together in mixer.
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Add eggs and blend.
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Mix dry ingredients together.
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Slowly add to wet ingredients, one cup at a time.
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Scoop out 1/3 of the dough and form into a log.
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Wrap log in oiled or waxed paper.
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Repeat so that you have three logs of dough.
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Chill in ice box for at least 1 hour or overnight.
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Dough will keep in ice box for 2 to 3 days.
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Slice fairly thin and bake at 350 degrees for 8 to 10 minutes
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