Serves: 5
Total Calories: 425

1 1/2 cups flour
1/4 teaspoon salt
1/4 teaspoon baking soda
1/2 cup butter softened
1/2 cup brown sugar packed
3 tablespoons milk
1 teaspoon vanilla extract
1/2 cup pecans toasted, finely chopped
sugar or frosting (optional)
Additional chopped toasted pecans (optional)

In a medium bowl, stir flour, salt, and baking soda set aside.

In a large mixer bowl at medium speed, beat butter and brown sugar until fluffy. Beat in milk and vanilla until blended. At low speed, beat in flour mixture until moistened. Add 1/2 cup nuts and beat until well blended and mixture forms a ball. Cover and chill 30 minutes. If dough is too sticky to roll, chill an additional 30 minutes.

Preheat oven to 375°. On a lightly floured surface, roll dough to about 1/4-inch thickness. Dip cutters in flour and cut cookies. Place cookies 1 inch apart on ungreased baking sheets. Lightly sprinkle with additional nuts or granulated sugar. Prick cookies with tines of a fork if desired.

Bake 8 to 11 minutes or until edges are firm to the touch and light brown. Cool cookies on wire racks. If desired, decorate with frosting. Store loosely covered if decorated otherwise store in an airtight container.

Nutritional Facts:

Serves: 5
Total Calories: 425
Calories from Fat: 225

More Recipes from the Cookie Cookbook Cookbook:
Bedrock Specials
Fred's Favorites