| 1 | In a medium bowl, cream the butter and sugar together until light and fluffy. |
| 2 | Beat in the egg and vanilla. |
| 3 | combine the flour, baking soda and salt and sift into the butter mixture. |
| 4 | Blend thoroughly. |
| 5 | Stir in the pecans. |
| 6 | shape the dough into a roll 2 inches in diameter. |
| 7 | Wrap tightly in plastic wrap and refrigerate overnight or for up to 1 week. |
| 8 | preheat the oven to 350 °F. |
| 9 | Using a sharp thin knife, cut the dough into ?inch slices and place on ungreased cookie sheets. |
| 10 | Bake in the center of the oven for about 15 minutes, or until lightly browned and set. |
| 11 | Transfer to wire racks to cool. |
| 12 | makes 48 cookies |
| 13 | * recipe by joanna pruess * great desserts, compiled and edited by mardee haidin regan * |
