Source: Cookies at the Academy. California Culinary Academy
Makes 72 servings.
Preparation time: 3 hours
Ingredients
Preparation
1 cup butter, softened
1 cup powdered sugar
1 1/2 teaspoons vanilla extract
1 1/2 cups flour
2 cups finely chopped pecans
1. In mixer bowl beat butter and sugar until fluffy; beat in vanilla.
2. Gradually add flour, mixing until well combined. Add 1 cup of the pecans; stir to blend.
3. Spread 1/2 cup of the remaining pecans on a sheet of waxed paper or plastic wrap.
4. Divide dough in half; transfer half to nut-coated paper, shape dough into a 1 1/2-inch diameter log, coating all sides evenly with nuts. Repeat with remaining pecans and other half of cookie dough. Wrap each log tightly in waxed paper or plastic wrap. Refrigerate until firm, at least 2 hours or overnight (or place in freezer for 30 to 45 minutes).
5. Preheat oven to 350 F degrees. Cut logs into 1/4-inch thick slices, place slices, slightly apart, on ungreased baking sheets. Bake until barely lightly browned, 10 to 12 minutes. Cookies should spread evenly as they cook. Cookies should cook evenly, if the edges start to brown too fast, lower oven temperature or place cookie sheet on higher shelf to avoid high heat from heating element.
6. Let stand on baking sheets for 1 to 3 minutes, then transfer to wire racks to cool.
NOTES : Makes about 6 dozen ( 2.5-inch) cookies.
Buttery Pecan Slices
