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

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

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

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

4. Preheat oven to 350 degrees. Using a sharp thin knife, cut dough into 1/4" 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. Makes about 4 dozen.

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