1 c Butter, softened
1 c Brown sugar
1 c Sugar
2 Eggs
1 ts Almond extract
3 1/2 c Flour
1 ts Soda
2 ts Cinnamon
1/2 ts Salt
1 c Chopped pecans
In mixing bowl, cream butter and sugars until well blended. Add eggs and
almond extract and beat until light and fluffy.
Sift together the flour, soda, cinnamon and salt. Add to the creamed
mixture and mix well. Stir in chopped pecans.
Shape the dough into 3 or 4 rolls, about 2 inches in diameter. Wrap each
roll individually in waxed paper and chill for several hours. The rolls may
be left refrigerated for several weeks or frozen for several months.
When ready to bake, cut the cookies about 1/4 inch thick and bake on a
greased cookie sheet for 8 to 10 minutes in a 400 F oven.
Yields 6 to 8 dozen.
Enjoy! – Jeff Duke
Yields
12 Servings
