Ingredients

• 1/2 cup unsalted butter or margarine, softened
• 4 eggs
• 1 cup sugar
• 2 cups all-purpose flour
• 1/4 teaspoon salt
• 1/4 teaspoon baking powder
• 2 teaspoons vanilla extract
• 3 cups pecan halves, preferably toasted

Instructions

1. Center a rack in the oven and preheat to 350 degrees F.
2. Line 3 loaf pans, each 8 by 3 3/4 by 2 1/2 inches, with aluminum foil, allowing foil to hang 1 inch over each long side of each pan. Lightly grease the foil.
3. Beat butter, eggs, and sugar on medium speed until mixture is fluffy and a pale lemon color. On low speed, mix in flour, salt, baking powder, and vanilla until blended. Stir in pecan halves by hand. Spread batter evenly among the 3 pans.
4. Bake for 30 minutes. Remove from the oven. Using a potholder, gently lift foil to remove cookies from pans. Cool, then wrap the partially baked dough in foil, keeping the shape intact. Freeze for at least 4 hours.
5. When ready to finish baking the pecan crisps, preheat oven to 350 degrees F. Remove dough from freezer. Use a long, sharp knife to cut cookies into 1/8-inch-thick slices. Arrange slices on an ungreased cookie sheet. Bake for 10 to 15 minutes, until cookies are firm to the touch but not browned. Watch carefully so that they do not overbake. Let cool on cookie sheets for 3 minutes, then remove to a rack to cool completely.