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1/2 c. butter, softened
1 c. sugar
1 egg
2 tsp. vanilla extract
1 3/4 c. all-purpose flour
1/2 tsp. baking soda
1/2 tsp. salt
1/2 c. chopped pecans

Cream butter; gradually add sugar, beating well. Add
egg and vanilla; beat well. Combine flour, soda and salt; add
to creamed mixture, beating well. Stir in chopped pecans.
Shape dough into 2 long rolls, 1 inch in diameter; wrap the
rolls in waxed paper and chill for 2 hours or until firm.
Unwrap rolls and cut into 1/4-inch slices. Place on
ungreased cookie sheets and bake at 400 degrees for 8 to 10 minutes.
Cool slightly on cookie sheets; remove to wire racks. Yield:
About 6 1/2 dozen.
Note: Dough may be frozen for up to 3 months.

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