Time 50m Yield 48 Number Of Ingredients 10 Steps:
Preheat oven to 375 degrees F (190 degrees C). Grease baking sheets. In a bowl, sift the flour, baking soda, and salt together. In a separate large bowl, cream the butter, 1 cup of white sugar, and brown sugar until smooth, and beat in the eggs and vanilla extract until well combined. Stir in the flour mixture, and mix the pecans into the dough. Drop the dough by tablespoons onto the prepared baking sheets, about 2 inches apart. Place 1/2 cup of white sugar into a shallow bowl. Moisten the bottom of a drinking glass with a wet cloth, and dip the glass bottom into the sugar. Flatten cookies with the sugared glass, dipping into sugar for each cookie. Bake in the preheated oven until lightly browned, 9 to 12 minutes. Allow to cool on sheets for a minute or two before removing to finish cooling on racks.
Time 33m Yield 60 cookies Number Of Ingredients 13 Steps:
In large mixer bowl blend sugar, powdered sugar, butter and oil until mixed well. Add almond extract and eggs and mix well. Lightly spoon flour into measuring cup and level off. Gradually blend in flour, baking soda, salt and cream of tartar at low speed. By hand, stir in pecans and brickle chips. Roll large tablespoonful of dough into balls. Roll balls in sugar and place on ungreased cookie sheet. Flatten in criss-cross pattern with fork. Bake at 350°F for 8 minutes. Do not overbake. Cool 1 minute before removing from cookie sheet.
Time 25m Yield 5 dozen. Number Of Ingredients 6 Steps:
In a large bowl, cream butter and sugar until light and fluffy. Beat in vanilla. Gradually add flour; beat just until combined. Stir in potato chips and nuts. Cover and refrigerate for 1 hour., Drop dough by tablespoonfuls 2 in. apart onto ungreased baking sheets. Bake at 350° for 12-15 minutes or until golden brown. Remove to wire racks to cool.
Time 45m Yield 25 serving(s) Number Of Ingredients 6 Steps:
Preheat oven to 350°F. Cream butter and sugar together; add remaining ingredients. Make walnut sized balls with the dough. Flatten ball with a glass bottom dipped in sugar. Bake for approximately 15 minutes, or until golden. Remove and cool on rack.
