Posted by: Karen Sat, 22 May 2004, at 5:34 a.m.
1 1/2 cups flour
1/4 teaspoon salt
1/4 teaspoon baking soda
1/2 cup butter softened
1/2 cup brown sugar packed
3 tablespoons milk
1 teaspoon vanilla extract
1/2 cup pecans toasted, finely chopped
sugar or frosting (optional)
Additional chopped toasted pecans (optional)
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 1/2 cup nuts and beat until well blended and mixture forms
a ball. Cover and chill 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 additional nuts or granulated
sugar. Prick cookies with tines of a fork if desired.
Bake 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.