Leola's Pecan Cookies

Recipe Ingredients

3 1/2 cups	218g / 7.7oz	Sifted unbleached all-purpose flour
1/2 teaspoon	2.5ml	Baking soda
1 1/2 cups	297g / 10oz	Butter - softened
3 cups	480g / 16oz	Firmly-packed brown sugar
3 cups	594g / 20oz	Eggs (large)
3 cups	438g / 15oz	Chopped toasted pecans

Recipe Instructions

Sift together the flour and the baking soda. Cream the butter in a mixing bowl. Add the sugar and beat until the mixture is fluffy. Add the eggs, one at a time, and beat until well combined. Add the flour mixture and blend. Stir in the pecans. Chill the dough, covered, at least 2 hours.

Preheat the oven to 350 degrees.

Scoop walnut-size pieces of the dough and roll into balls. Place the balls 2 inches apart on a lightly buttered cookie sheet. Flatten each ball slightly with the palm of your hand. Bake the cookies until golden brown, 10 to 12 minutes.

This recipe yields 4 to 5 dozen cookies.

Source:
SPIRIT OF THE WEST: COOKING FROM RANCH HOUSE AND RANGE by Beverly Cox with Martin Jacobs (c) 1996 - Artisan, a division of Workman Publishing, New York, NY - 224 pages - $35.00 - As reprinted in the Sep/Oct, 1997 issue of Cookbook Digest

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