Pecan Icebox Cookies Recipes

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 ICE BOX COOKIES

Steps:

• Cream sugars, butter and Crisco together. Add eggs and beat. Mix in other ingredients. Add pecans and stir. Roll into logs on floured cutting board.
• Mixture makes 5 logs about 1 1/2 inch diameter. Refrigerate overnight in covered plastic container or plastic wrap. I always bake a few dozen and freeze the rest. Just roll into a log, freeze and slice as needed.
• Bake at 350 degrees for 12-15 minutes. It does not take long for them to cook and brown.
• Note: For Christmas you can add Red or Green sugar sprinkles to top before baking.

PECAN ICEBOX COOKIES

Steps:

• 1. In a large bowl cream the butter and sugars with an electric mixer until fluffy. Add the eggs and vanilla and mix well. In a separate bowl stir the flour and baking soda together and add the mixture to the batter. Stir in the ground pecans. Form the dough into rolls on wax paper and refrigerate for at least 12 hours. Slice thin and place on ungreased cookie sheets. Bake at 350 degrees for 8 to 10 minutes.