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
Continue After Advertisement
Ingredients
-
1 cup
brown sugar
-
1 cup
white sugar
-
1/2 cup
melted butter
-
3
eggs
-
1 teaspoon
salt
-
2 teaspoons
baking soda
-
1 teaspoon
cinnamon
-
4 cups
minus 2 tbsp. pre-sifted all purpose flour
-
1 cup
finely chopped pecans
Directions
-
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
See what other Food52ers are saying.