Riverbend Inn's Vanilla Spice Slice and Bake Cookies


1/2 cup butter, softened
1 cup firmly packed brown sugar
1 egg
2 teaspoons vanilla extract
1-3/4 cups all-purpose flour
1/2 teaspoon baking soda
1/4 teaspoon salt
1/4 teaspoon ground cinnamon
1/4 teaspoon cardamom
1/2 cup chopped pecans


Beat butter at medium speed with an electric mixer, gradually adding sugar and beating well. Add egg and vanilla and beat well. Combine flour, soda, salt and spices; add to butter mixture, beating well. Stir in pecans. Shape dough into two 12-inch rolls. Wrap in wax paper and chill at least two hours. Unwrap rolls and cut into ¼-inch slices and place on ungreased (or Silpat-lined) baking sheets. Bake at 350 degrees for 10 to 12 minutes. Cool slightly on baking sheets, then remove to wire racks to cool completely. Note: Dough can be frozen for several months. Slice dough while frozen and bake as directed.


Makes about 7 dozen

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