CINNAMON CHIP ICEBOX COOKIES

Cinnamon Chip Icebox Cookies image

Provided by Betty Crocker Kitchens

Categories Dessert

Time 9h

Yield 1

Number Of Ingredients 6

1 cup butter or margarine, softened
2 cups sugar
2 eggs
2 teaspoons vanilla
4 cups Gold Medal™ all-purpose flour
1 cup chopped pecans, toasted*

Steps:

In large bowl, beat butter with electric mixer on medium speed until creamy. Gradually add sugar, beating well. Add eggs and vanilla, beating until blended. Gradually add flour, beating on low speed just until blended. Stir in baking chips and pecans.
Divide dough into 3 (2-cup) portions; roll each portion into 12-inch log. Wrap logs in waxed paper. Refrigerate 8 hours, or freeze in airtight container up to 3 months.
Heat oven to 350°F. Unwrap dough; cut into 1/2-inch slices. On ungreased cookie sheets, place slices 2 inches apart.
Bake 13 to 15 minutes or until edges are light golden brown. Cool 5 minutes; remove from cookie sheets to cooling racks.

Nutrition Facts : Calories 100, Carbohydrate 14 g, Fat 1, Fiber 0 g, Protein 1 g, SaturatedFat 2 1/2 g, ServingSize 1 Serving, Sodium 35 mg