1 c butter, softened
1/2 c sugar
1/2 c firmly packed brown sugar
1 T orange zest
2 T fresh orange juice
1 large egg
2 3/4 c a.p. flour
1/2 t baking soda
1/4 t salt
1/2 c finely chopped pecans
1. In a large bowl, beat butter and sugars at medium speed with an electric mixer until fluffy. Beat in orange zest and OJ. Add egg, beating until combined.
2. In a medium bowl, combine flour through salt. Gradually add to butter mixture, beating until combined. Beat in pecans. Divide dough in half. Shape each dough half into 2" wide log. Wrap each in parchment paper. Chill for at least 8 hours.
3. Preheat oven to 350. Line baking sheets with parchment paper.
4. Cut dough into 1/4" (thin) slices. Place on baking sheets. Bake for 10-15 minutes, or until edges are lightly browned. Let cool on pans for 2 minutes. Remove from pans and cook completely on wire racks. Store in airtight container for up to one week.
In my opinion: These were good cookies. The texture resembled shortbread cookies.