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See ingredients
list at right side of this page.
In a large mixing bowl,
cream the margarine, sugar and brown sugar.
Add eggs and
beat well.
Sift together
the flour, baking soda, cinnamon and salt.
Add to creamed mixture and mix well.
Add vanilla and
blend in the pecans.
Refrigerate the
dough until chilled, then roll into 1-1/2"
diameter logs and freeze.
When ready to bake a batch, you will need a large, flat
metal cookie tray. Use
a non-stick baking tray if you have one available or use a
Silpat liner to prevent sticking or burning
against the metal.
Preheat oven to 350°
F (175° C). Spray the cookie tray with
non-stick cooking spray.
Remove a dough
log from freezer and slice dough thin, placing
slices on the cookie sheet.
Bake in batches for 14
minutes. Remove from oven and
allow to cool on wire rack.
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