Butter Pecan Icebox Cookies Recipes

TOFFEE BUTTER ICEBOX COOKIES

Steps:

• Cream butter and sugar together.
• Add in the egg and extract and mix until well combined.
• Stir in flour, mixing until fully incorporated. If dough appears too dry, add a teaspoon of water at a time until it comes together.
• Fold in Heath toffee bits.
• Divide dough in half and pl ace on top of a sheet of plastic wrap. Form the dough into a log about 6 inches long and 1.5 inches in diameter. Wrap each log with the plastic wrap and refrigerate dough rolls for 1-2 hours or until nice and firm.
• Preheat oven to 375 degrees.
• Line baking sheet with parchment paper.
• Remove plastic wrap from rolls and cut into ¼ inch slices.
• Place slices about 2 inches apart on cookie sheet.
• Bake for 8 minutes or until lightly browned.

PECAN ICEBOX COOKIES

Steps:

• Combine butter and sugar together
• Add eggs and vanilla
• Combine flour, baking soda and salt and add to butter mixture. Stir until combined
• Add toasted pecans
• Place on a piece of waxed paper. Fold wax paper over and form a log about 14-16 inches long.
• Twist ends of waxed paper and place in freezer for at least 12 hours
• Remove from freezer and while still frozen slice into approximately 20 cookies
• Place on an ungreased baking sheet and bake in a preheated 350 degree oven for 12-14 minutes.
• Let cool slightly on baking sheet and then remove from baking sheet and allow cookies to continue cooling on a baking rack.

TOFFEE PECAN ICEBOX COOKIES

Steps:

• In large bowl, beat butter, granulated sugar, brown sugar and vanilla with electric mixer on medium speed until light and fluffy. On low speed, beat in flour and salt just until blended. Stir in pecans and toffee bits. Divide dough in half; shape each half into 14x1 1/2-inch log. Wrap in plastic wrap; refrigerate 3 hours.
• Heat oven to 325°F. Line cookie sheets with cooking parchment paper. Unwrap dough; cut into 1/4-inch slices. On cookie sheets, place slices 1 inch apart.
• Bake 12 to 14 minutes or until set and very lightly browned. Cool 2 minutes; remove from cookie sheets to cooling racks. Store cooled cookies tightly covered at room temperature.

PECAN ICEBOX COOKIES

Steps:

• In a large bowl, cream butter and sugars until light and fluffy. Add the eggs, one at time, beating well after each addition. Combine the flour, baking powder, baking soda, cinnamon and salt; gradually add to the creamed mixture and mix well. Stir in pecans. Shape into four 6-1/2-in. rolls; wrap each in plastic wrap. Refrigerate overnight. , Unwrap and cut into 1/8-in. slices. Place 1 in. apart on ungreased baking sheets. Bake at 375° for 7-10 minutes or until lightly browned. Remove to wire racks to cool.

BUTTER PECAN ICEBOX COOKIES

Steps:

• Cream butter, shortening and sugars until light and fluffy, 5-7 minutes. Beat in eggs and vanilla. In another bowl, whisk flour, baking soda and salt; gradually beat into creamed mixture. Stir in pecans., Divide dough in half; shape each into a 10-in.-long roll. Place wrapped rolls in airtight containers. Refrigerate 8 hours or overnight., Preheat oven to 350°. Uncover and cut dough crosswise into 1/4-in. slices. Place 2 in. apart on ungreased baking sheets. Bake until edges begin to brown, 7-9 minutes. Remove from pans to wire racks to cool.