Recipe by Seasoned Cook
FAMILY FAVORITE!! We have these wonderful cookies all year long. They are the ABSOLUTE BEST - easy and a roll can be in the freezer for a quick batch! The chopped pecans add to the flavor. My mother and Aunt baked these for years and now I am passing this one-in-a-million recipe on. Dough can be kept in freezer for 3 months.
Top Review by Deantini
I made half the batch without nuts (to be able to take for school snack in our nut free school) and the other half with pecans. I am reviewing the nut free batch. These cookies are quite large, actually, and I still got 44 cookies which is 8 more than the recipe indicates. I would say that you safely could make smaller cookies, even 6 dozen, if you like to control portion size or want to be super parent by handing out more cookies... The rolling up of the dough was a bit problematic because the dough was sticky (both nut free and with nuts). I opted to roll while the dough was in the wax paper and sort of squeezed it to the shape. I threw the dough in the freezer overnight, thawed it for 30 min and it was a breeze to cut. If you keep the size of the cookies to what is listed here, please be aware that they spread out and become at least 1/3 larger than when cut. Make sure to leave enough room on the baking sheet. The kitchen smelled like Christmas when the cookies baked and the flavour of the cinnamon and brown sugar is delicious and sweet. I think I might cut the sugar back to 1 1/2 cups next time I make it and add a bit more flour to make up for the reduced sugar. Made for Newest Zaar.
- 1 cup butter, softened
- 2 cups brown sugar, packed
- 2 eggs
- 2 teaspoons vanilla extract
- 3 1⁄2 cups all-purpose flour
- 1⁄2 teaspoon baking soda
- 1⁄4 teaspoon salt
- 2 teaspoons cinnamon
- 1 cup pecans, chopped
Directions See How It's Made
- Beat butter and brown sugar together until fluffy. Add eggs and vanilla; mix well.
- Combine flour, baking soda, salt and cinnamon; gradually add to creamed mixture. Stir in chopped pecans.
- Shape dough into two long rolls about 2 inches in diameter. Wrap in wax paper and chill at least 4 hours.
- Unwrap and cut into 1/4 inch slices; place on lightly greased cookie sheets.
- Bake in a 350 degree oven for 8 to 10 minutes.
- Note: Dough may be frozen up to 3 months. Slice dough while thawing and bake as directed.