If you want soft cookies, store between layers of waxed paper in an airtight container. A piece of apple or bread, changed frequently, will help keep cookies soft. For crisp cookies, store in an airtight container with a loose-fitting lid. If they soften, place them in an oven at 300°F for 3–5 minutes before serving.
1 cup (2 sticks) butter
1 tsp vanilla
3/4 cup brown sugar
2-1/2 cups all-purpose flour
1/2 cup pecans, chopped
Place butter, vanilla, and brown sugar in mixer bowl. Attach bowl and flat beater to mixer. Turn to Speed 6 and beat 1 minute. Stop and scrape bowl.
Next, turn to Speed 2 and add flour then beat 30 seconds. Stop and scrape bowl. Turn to Stir speed and quickly add pecans, mixing just until blended.
Shape dough into a log 1-1/2" diameter. Wrap in waxed paper and chill for 20 minutes. Slice dough into 1/2" thick cookies. Place on greased baking sheets. Bake at 325°F for 18–20 minutes. Cool on wire racks.
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