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| 1 Tasse | butter |
| 2 Tasse | light brown sugar |
| 2 | eggs beaten |
| 3 Tasse | flour |
| 3 1/2 Teelöffel | baking powder |
| 1/2 Teelöffel | salt |
| 1 Tasse | pecans chopped |
| 1 Teelöffel | vanilla |
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Cream butter with sugar until light and fluffy. Add eggs and beat until light again. Sift flour with baking powder and salt and work thoroughly into creamed mixture. Stir in nuts and vanilla. Shape into long 1-1/4-inch rolls. Wrap in waxed paper, and chill at least overnight. The longer you chill, the better the cookies. Slice the dough as thin as possible and place on greased baking sheet. Bake at 375 for about 8 minutes. Makes 8-10 dozen.
Mrs Wayne Hindsley (Sylvia)
Marvell, Ar
From the book <High Cotton Cookin'>, Marvell Academy Mothers Assn, Marvell, Ar 72366, Isbn 0-918544-14-9, downloaded from Glen's Mm Recipe Archive,
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