LEOLA'S PECAN COOKIES

3 1/2 cups sifted unbleached all-purpose flour
1/2 teaspoon baking soda
1 1/2 cups butter, softened
3 cups firmly-packed brown sugar
3 large eggs
3 cups chopped toasted pecans

Sift together the flour and the baking soda. Cream the butter in a mixing bowl. Add the sugar and beat until the mixture is fluffy. Add the eggs, one at a time, and beat until well combined. Add the flour mixture and blend. Stir in the pecans. Chill the dough, covered, at least 2 hours.

Preheat the oven to 350 degrees F.

Scoop walnut-size pieces of the dough and roll into balls. Place the balls 2 inches apart on a lightly buttered cookie sheet. Flatten each ball slightly with the palm of your hand.

Bake the cookies until golden brown, 10 to 12 minutes.

"If desired, use half the dough and store the remaining dough, covered in the refrigerator. It also freezes well."

Makes 4 to 5 dozen cookies.
Source: Spirit of the West: Cooking From Ranch House and Range by Beverly Cox with Martin Jacobs