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 Sea Salt Cultured Butter- 82% 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 Get Ingredients 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 Honeyed Chevre On Stonefruit Cranberry Pear Tart Dessert Island Gingerbread Cookies French “Tarte aux fraises” Mascarpone Fresh Fruit Tart