Serves: 5
Total Calories: 425
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 nuts and beat until well blended and mixture forms a ball. Cover and chill for 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 granulated sugar. Prick cookies with tines of a fork if desired.
Bake for 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.
This Pecan Crisps recipe is from the Cookie Cookbook Cookbook. Download this Cookbook today.
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