Butter Pecan Icebox Cookies

Total Time Prep: 15 min. + chilling Bake: 10 min./batch + cooling
Yield about 6-1/2 dozen
Test Kitchen Approved
My grandmother used to bake very similar cookies. As a little girl, I always loved their butterscotch flavor and was fascinated by the way Grandmother prepared these cookies (from logs that she took out of the icebox!). These are simple but delicious old-fashioned cookies. The dough logs can be stored in the freezer, then pulled out to defrost a day or two before baking time.—Lisa Varner, El Paso, Texas

Ingredients

  • 1/2 cup butter, softened
  • 1/2 cup shortening
  • 1 cup sugar
  • 1 cup packed brown sugar
  • 2 large eggs, room temperature
  • 1 teaspoon vanilla extract
  • 3 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 cup finely chopped pecans

Directions

  1. Cream butter, shortening and sugars until light and fluffy, 5-7 minutes. Beat in eggs and vanilla. In another bowl, whisk flour, baking soda and salt; gradually beat into creamed mixture. Stir in pecans.
  2. Divide dough in half; shape each into a 10-in.-long roll. Wrap rolls and place in airtight containers. Refrigerate 8 hours or overnight.
  3. Preheat oven to 350°. Unwrap and cut dough crosswise into 1/4-in. slices. Place 2 in. apart on ungreased baking sheets. Bake until edges begin to brown, 7-9 minutes. Remove from pans to wire racks to cool.

Nutrition Facts

1 cookie: 70 calories, 4g fat (1g saturated fat), 8mg cholesterol, 42mg sodium, 9g carbohydrate (5g sugars, 0 fiber), 1g protein.

My grandmother used to bake very similar cookies. As a little girl, I always loved their butterscotch flavor and was fascinated by the way Grandmother prepared these cookies (from logs that she took out of the icebox!). These are simple but delicious old-fashioned cookies. The dough logs can be stored in the freezer, then pulled out to defrost a day or two before baking time.—Lisa Varner, El Paso, Texas
Recipe Creator
Community Cook

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