Butter Pecan Icebox Cookies 48 cookies 30 min prep time 08 hrs 50 min total time Facebook Twitter Pinterest Email Print Your Name* Your Email* Your Friend's Email* Make these cookies in a double batch and keep them on hand in your freezer. Pull out a log, slice and bake whenever you need a quick fix dessert. Ingredients8 ounces Vermont Creamery Lightly Salted Cultured Butter- 86% Butterfat 1/2 cup firmly packed brown sugar 1/2 cup sugar 1 large egg 1/2 tablespoon vanilla extract 2 1/4 cups all-purpose flour 1 1/2 teaspoons baking powder 1/2 teaspoon salt 1 cup pecans, toasted and chopped fine 1/2 cup sugar 1/2 teaspoon ground cinnamon Sugar Directions STEP 1 Beat butter, brown sugar and 1/2 cup sugar in medium bowl with electric mixer until creamy. Gradually add egg and vanilla until incorporated. STEP 2 Combine flour, baking powder, and salt in another bowl; mix well. Add to butter mixture, beating well at medium speed. Stir in 1 cup pecans. STEP 3 Shape dough into two (6-inch) logs. Combine 1 cup pecans, 1/2 cup sugar, and cinnamon in small bowl. Sprinkle mixture on a cutting board; roll cookie logs in it. Wrap logs in waxed paper and refrigerate overnight. STEP 4 Heat oven to 350°F. Line cookie sheets with parchment paper; set aside. STEP 5 Remove dough from the refrigerator and slice into 1/4-inch slices. STEP 6 Place slices onto prepared cookie sheets. Sprinkle with additional sugar before putting in oven. Bake 12-14 minutes or until light brown. Remove cookies from cookie sheet to wire cooling racks. Related Recipes Mascarpone Berry Cake & Cupcakes Devil’s Food Chocolate Cupcakes No-Bake Chevre Cheesecake Gluten Free Chocolate Bundt Cake Mini Berry Crisp Strawberry Mascarpone Tart