1 1/2 c Butter (or marg.); softened 4 1/2 c Flour, all-purpose
1 c Sugar 2 ts Soda
1 c Sugar, brown; firmly packed 1/2 ts Salt
3 Eggs 1 c Pecans; chopped
2 ts Vanilla extract 6 oz Chocolate chips, semi-sweet
Cream butter; gradually add sugar, beating until light and fluffy.
Add eggs and vanilla, beating well.
Combine flour, soda, and salt; add to creamed mixture, beating just
until blended. Stir in chopped pecans and chocolate morsels.
Shape dough into 3 long rolls, 2 inches in diameter. Wrap each in
waxed paper, and freeze overnight.
Unwrap rolls, and cut into 1/4″ slices; place on ungreased cookie
sheets. Bake at 350 degrees for 12 to 14 minutes or until lightly
browned.
SOURCE: Southern Living Magazine, October 1980. Typos by Nancy
Coleman.
Yields
7 dozen