1 c. stick butter
2 c. firmly packed brown sugar
2 lg. eggs
1 tsp. vanilla extract
3 1/2 c. all purpose flour
1 tsp. baking soda
1/2 tsp. salt
1 c. finely chopped pecans

Beat butter and sugar together, beating well. Add eggs and vanilla, beat well again. Combine flour, soda, salt, gradually add to creamed mixture, mixing well. Add pecans and stir well. Shape dough into 2 (16") rolls, wrap in wax paper, chill at least 4 hours. Unwrap and cut into thin slices and place on ungreased cookie sheets. Bake at 350 degrees for 6 to 8 minutes. Cool on wire racks. Yield: 8 dozen.

NOTE: Dough may be frozen up to 3 months. Slice dough while frozen and bake as directed.