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
What You'll Need
minus 2 tbsp. pre-sifted all purpose flour
finely chopped pecans
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