Crispy Nut Cookies
|Butter/Margarine||2 Cup (32 tbs)|
|Sugar||1 1⁄4 Cup (20 tbs)|
|Firmly packed brown sugar||1 Cup (16 tbs)|
|Eggs||3 , well beaten|
|All purpose flour||5 Cup (80 tbs)|
|Shelled pecans||1 Pound|
Cream butter and sugars, add eggs, and beat well.
Sift salt and soda in with flour.
Add broken nuts last.
Roll into three long rolls, wrap in waxed paper, and put in refrigerator overnight.
Cut into thin slices next morning.
Bake on lightly greased cookie sheets at 350° for about 8 to 10 minutes