RECIPE: Brown Sugar Pecan Icebox Cookies
December 6, 2011 10:54AM
Updated: January 8, 2012 8:01AM
1 1/2 cups packed brown sugar 6 ounces butter 6 ounces shortening 3 eggs 4 cups bread flour 1
6 ounces butter
6 ounces shortening
4 cups bread flour
11/3 cups ground pecans
Cream together brown sugar, butter and shortening with electric mixer. Add eggs and beat until combined. Scrape down sides of bowl. Add flour and ground pecans and beat just until flour is absorbed (the longer you mix the flour, the tougher the cookies will be).
Divide dough in half or thirds and scrape each portion onto plastic wrap. Form into log and roll up tightly in plastic wrap. Refrigerate or freeze dough until firm enough to slice.
Preheat oven to 380 degrees. Use sharp knife to cut log into slices of even thickness. Bake until lightly browned, about 8 minutes.
Adapted from Roeser’s Bakery
Nutrition facts per cookie:
108 calories, 7 g fat, 2 g saturated fat, 17 mg cholesterol, 10 g carbohydrates, 4 g sugars, 2 g protein, 5 mg sodium, 0 g fiber