2 eggs, beaten
1 c. (2 sticks) butter
2 c. brown sugar, packed
2 c. pecans, chopped
1 tsp. baking soda
1/2 tsp. salt
3 1/2 c. plain flour
1 tsp. vanilla

Cream sugar and butter until very light; add eggs and blend thoroughly. Sift flour, soda and salt together; gradually add to the egg mixture, blending after each addition. Add vanilla and nuts. Divide dough into 4 parts and roll in plastic wrap. Refrigerate overnight.

Slice THIN and bake for about 5 to 10 minutes at 350 degrees or until very LIGHTLY browned. Cool on wire rack.

Keep dough chilled between batches for easier slicing, or leave in freezer for about 1 hour for better and thinner slicing. Makes about 170 cookies.