A classic, large-batch recipe from Svarale for rich, buttery slice-and-bake refrigerator cookies. This simple dough is loaded with pecans and designed to be chilled overnight for easy slicing and baking.
Author
Svarale
Recipe
| Measurements | Ingredients |
|---|---|
| 1 Pound (4 sticks) | Butter, softened |
| 1 1/2 Cups | Sugar |
| 3 | Eggs |
| 5 Cups | Flour |
| 1 Cup | Pecans, chopped |
| 1 Teaspoon | Vanilla |
Instructions
- Make the Dough: In a very large bowl, cream the softened butter and sugar together with an electric mixer until light and fluffy.
- Add the eggs one at a time, beating well after each addition.
- On low speed, gradually add the flour, mixing until a very stiff dough forms.
- By hand, stir in the chopped pecans and vanilla.
- Chill: Divide the dough into 3 or 4 equal portions. On a piece of wax paper, shape each portion into a log about 1 ½ to 2 inches in diameter. Wrap the logs tightly in the wax paper and chill overnight, or until very firm.
- Bake: Preheat your oven to 350°F.
- Unwrap one chilled dough log and use a sharp knife to slice it into ⅛-inch thick rounds.
- Place the slices on an ungreased cookie sheet and bake for 10-12 minutes, or until the edges are lightly golden.
- Let the cookies cool on the sheet for a minute before transferring them to a wire rack to cool completely.
Note
This is a very simple shortbread-style cookie dough that contains no salt or chemical leaveners (baking powder/soda), which will result in a dense, crisp, buttery cookie.
