Betty's Vanilla Nut Cookies

42 servings Prep: 20 m Cook: 15 m Total: 35 m Beginner
5.0/5 (3)
Betty's Vanilla Nut Cookies
This recipe has been a holiday favorite in our family for over 50 years with butter, pecans, and real vanilla extract. It is the perfect freezer cookie, and is actually better if you bake them 2-3 days ahead when the buttery-nutty vanilla flavor intensifies.

Ingredients

42 servings
  • 4 cups sifted flour
  • 1/4 tsp salt
  • 1/2 cup dark brown sugar
  • 1 cup pecans or walnuts - rough chopped
  • 1 tbsp real vanilla extract
  • 3 tsp baking powder
  • 1 cup butter
  • 2 cups sugar
  • 2 large eggs

Step-by-Step Instructions

  1. Sift together flour, baking powder, and salt. Cream butter thoroughly; add sugars and blend together. Add eggs and vanilla and mix. Fold in the nuts. Add the dry mixture and blend together. Shape into rolls about 2 inches in diameter.
  2. Wrap and freeze at least 24 hours.
  3. Baking Instructions: Preheat oven to 350 degrees. Cookies can be cut from frozen roll slice about 3/8 inch thick. Bake 15 minutes or until lightly golden on edges. These cookies are best 2-3 days after baking. The buttery-nutty vanilla flavor intensifies.

Common Problems and Solutions

Q: Why are my cookies spreading too much?

A: Make sure the dough is thoroughly frozen before slicing. If your freezer isn't cold enough or the dough thaws while slicing, the cookies will spread more during baking.

Q: Can I bake these right away without freezing?

A: The recipe requires freezing for at least 24 hours to firm up the dough for slicing. This is essential for the slice-and-bake technique.

Q: How do I store these cookies?

A: Store in an airtight container at room temperature. They actually improve over 2-3 days as the flavors meld together.

Tips and Techniques

You can make the dough rolls well in advance and keep them frozen for up to 3 months. Just slice and bake as needed for fresh cookies anytime. For even slices, rotate the frozen roll a quarter turn after each cut to prevent flattening on one side.

Ingredient Substitutions

  • pecans: walnuts, almonds, or a mix of nuts
  • dark brown sugar: light brown sugar or all white sugar
  • real vanilla extract: vanilla bean paste

Equipment Needed

  • plastic wrap or wax paper for wrapping dough rolls
  • sharp knife for slicing frozen dough
  • baking sheets
  • mixing bowls
  • electric mixer (optional but helpful for creaming butter)

Historical Context

Slice-and-bake cookies became popular in American home kitchens in the mid-20th century as a convenient way to have fresh-baked cookies without mixing dough each time. This make-ahead approach was especially valued for holiday entertaining.