Ingredients:
1 C. butter, softened
2/3 C. sugar
1/4 tsp. salt
1 tsp. vanilla extract
2 C. flour
1/2 C. chopped pecans
In a mixing bowl, cream butter and sugar until light and fluffy. Add salt and vanilla and mix well, beating mixture until smooth. Add in flour and nuts, and continue mixing until the dough looks like moist pebbles.
Wrap dough in plastic wrap and shape into a log, 10″ long and 2″ thick. Refrigerate until firm, about 3 hours.
Line 3 baking sheets with aluminum foil. Unwrap the dough and place it on a cutting board. Using a sharp knife, cut into 1/4″ thick slices. Arrange slices on baking sheets, spacing about 1″ apart. Bake, one sheet at a time, at 350 degrees for 14-16 minutes, or until golden brown. Place baking sheets on wire racks and allow cookies to cool completely on baking sheets.
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