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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
Makes 5 dozen cookies
cup brown sugar
cup white sugar
cup melted butter
teaspoons baking soda
cups minus 2 tbsp. pre-sifted all purpose flour
cup 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
- This recipe was entered in the contest for Your Best Family Recipe, Part 2
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