Recipe Name: Pecan Ice Box Cookies
Story:
The Pecan Ice Box Cookies was passed down to me from my mother-in-law, Helen Bisset.
I first enjoyed these cookies when my first child, Kristy, was born in 1953.
Growing up I didn’t eat sweets at all, but when Kristy was a baby and would wake when she was hungry, and I too was hungry and that is when I started eating these Pecan Cookies. The cookies were so delicious I could not stop eating them. I made the cookies at Christmas according to the recipe given to me. And thus, these Pecan Cookies became our traditional family Christmas cookie.
The recipe is not complicated.
Years you've been making it: Since 1953
Author / Creator: Helen Bisset
Submitted by: Patricia Bisset, Mom, Grandma, Maka, Aunt, Great Grandma
Ingredients:
1/2 pound of butter
1 cup of brown sugar
1 cup of white sugar
2 unbeaten eggs
1 teaspoon of vanilla
3 cups sifted flour
1/2 teaspoon baking soda
1/4 teaspoon salt
2 teaspoons cinnamon
1 cup pecans - roughly chopped
Directions:
Preheat oven to 350 degrees.
Cream the butter, sugar and vanilla with a mix master. Note: In those days I did not have a mix master and stirred all the ingredients by hand.
Add eggs one at a time until mixed.
Sift flour, baking soda, salt and cinnamon together and add slowly to the butter and egg mixture.
Stir in pecans by hand.
Mix well, divide batter into 3 rolled logs.
Wrap each log tightly with Saran Wrap.
Place each log in freezer for several hours or as preferred overnight.
When ready to bake, slice very very thin. Note: the thinner they are sliced the better they taste.
Bake for 9-11 minutes.
Take cookies immediately off hot pan and place on newspaper or parchment paper.
Let cool and enjoy.
