Pecan Cookies

These are unbelievable--you don't really taste the pecans, but they definitely add to the cookies. Buttery, chewy, divine. This is Carrie's mother-in-law's recipe.

2 c. butter, softened

2 c. sugar

2 c. light brown sugar

4 eggs

2 t. vanilla

4 1/2 c. self-rising flour*

1-2 c. minced pecans or pecan meal

Cream butter. Add sugars and eggs and mix well. Add vanilla and mix. Add flour. Add pecans. Drop by teaspoonfuls on ungreased cookie sheet. Bake at 325 degrees for 10-12 minutes or more. Be careful not to overbake; they will be pale brown at the edges.

You can chill the dough before baking if you'd like (the cookies tend to spread, and chilling the dough helps them keep their shape). You can also freeze the dough in a "log" wrapped in waxed paper. Slice as needed.

*If you don't have self-rising flour, substitute 4 1/2 cups all purpose flour, 2 tablespoons plus 3/4 teaspoon baking powder, and 2 teaspoons salt.