PECAN ICEBOX COOKIES
Makes about 4 dozen cookies

1 stick (1/4 lb.) unsalted butter, softened
1 cup dark brown sugar (packed)
1 egg
1 tsp. vanilla extract
2 1/2 cups all purpose flour
1/2 tsp. baking soda
1/2 tsp. salt
1/2 cup chopped pecans

In a medium size bowl, cream the butter and sugar together until light and fluffy. Beat in egg and vanilla.

Combine the flour, baking soda and salt. Sift into the butter mixture. Blend together thoroughly. Stir in pecans.

Shape the dough into a roll 2-inches in diameter. Wrap tightly in plastic wrap and refrigerate overnight or for up to one week.

Preheat oven to 350 degrees.

Using a sharp thin knife, cut dough into 1/4-inch slices and bake on ungreased cookie sheets.

Bake in middle of oven 15 minutes or until lightly browned and set. Transfer to wire racks and let cool.

BUTTER PECAN COOKIES
Makes about 50 cookies

1 cup butter or oleo
3/4 cup brown sugar
3/4 cup white granulated sugar
2 eggs
1 tsp. vanilla
2 1/4 cups sifted flour
1 tsp. soda
1/2 tsp. salt
1/2 to 1 cup chopped pecans

Cream butter or oleo and sugars until fluffy. Add eggs and vanilla; beat. Add dry ingredients and mix well. Stir in pecans. Drop by teaspoon onto ungreased cookie sheets.

Bake at 350 degrees for 10 to 12 minutes or until lightly browned.

PECAN COOKIES

1 cup butter or margarine
1/2 cup powdered sugar
3 cups unsifted flour
1 tsp. vanilla
1 cup chopped pecans
Extra powdered sugar for rolling

Preheat oven to 350F.

Mix all together and form into flattened balls about the size of marbles.

Bake in 350 degree oven for 25-30 minutes.

As soon as you take them from oven, while they are still piping hot, roll them in powdered sugar.

CRISP WALNUT OR PECAN COOKIES

2 eggs
1 cup light brown sugar (firmly packed)
3/4 cup flour
1/4 tsp. cream of tartar
1/4 tsp. baking soda
1/2 tsp. salt
1/2 tsp. vanilla
6 oz. nuts, chopped fine

Beat eggs well; gradually adding sugar.

Sift flour, cream of tartar, soda, salt and stir into eggs and sugar. Add vanilla and nuts. Place teaspoons of dough onto buttered cookie sheet.

Preheat oven to 350 to 375 degrees.

Bake until golden brown, about 12 minutes. Place on cookie rack to cool and become crisp.