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
5 dozen cookies
minus 2 tbsp. pre-sifted all purpose flour
finely chopped pecans
In This Recipe
Cream butter and sugar together in mixer.
Add eggs and blend.
Mix dry ingredients together.
Slowly add to wet ingredients, one cup at a time.
Scoop out 1/3 of the dough and form into a log.
Wrap log in oiled or waxed paper.
Repeat so that you have three logs of dough.
Chill in ice box for at least 1 hour or overnight.
Dough will keep in ice box for 2 to 3 days.
Slice fairly thin and bake at 350 degrees for 8 to 10 minutes