PECAN & BUTTER LOG COOKIES -- to welcome fall

   I rarely bake cookies during the summer.  If I'm going to crank up the heat in my oven, it will be for a fruit tart.  But once the temperatures cool and  daylight wanes, I'm in my kitchen baking cookies again. 

    I've had this recipe tucked away for years.  After sampling this cookie, I'm glad I finally got around to making it.  As for me, with most of the cookies I bake, I like them a little more brown than golden. 

                       • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • •

                                   Pecan & Butter Log Cookies
                                                        adapted from
                         a recipe clipped many years ago in Southern Living

• 3/4 cup unsalted butter, softened
• 2/3 cup sugar
• 1 large egg
• 1 teaspoon vanilla extract
• 1/4 teaspoon sea salt
• 1 3/4 cups unbleached flour
• 3/4 cup finely chopped pecans

1.  Cream butter; gradually add sugar, beating at medium speed of an electric mixer until light and fluffy.  Add the egg, vanilla, and salt, beating well.  Stir in flour.  Cover and chill 30 minutes.
2.  Shape dough into two 8-inch logs;  roll each log in chopped pecans.  Wrap logs in waxed paper and chill for at least 2 hours.
3.  Cut dough into 1/4-inch slices. ( I use a piece of heavy-duty sewing thread to slice my logs.)  Place cookies on  parchment-lined cookie sheets.  Bake in a preheated 350˚F oven for 10 to 12 minutes or until they just begin to brown around the edges.  Cool cookies on wire racks.