4 sticks butter, room temperature
1 c. sugar
1 Tbsp. vanilla
4 1/3 c. flour
2 c. pecans, chopped
2 c. white chips
Cream the butter and sugar together. Beat in the vanilla.
Add in the flour a cup at a time, mixing in completely after each cup. Stir in the pecans and chips, mix well.
Make two 12 inch logs out of the dough on two sheets of wax paper. Roll each log in the paper, twisting at the ends.
Refrigerate dough for at least 2 hours.
When the dough is chilled, heat the oven to 325 F.
Slice the dough into about 3/8 inch slices and place on a baking sheet lined with parchment paper. Bake for 15-22 minutes, or until the cookies start getting slightly golden on the edges. The middle will stay pale.
|Ready to eat|
Makes about 3 1/2 dozen cookies. Recipe is easily halved.
Here's a link to the recipe I used: http://theviewfromgreatisland.com/2012/05/white-chocolate-chip-pecan-shortbread-cookies.html