1 cup unsalted butter, softened
1 cup sugar
1 cup brown sugar
2 eggs, lightly beaten
1 teaspoon baking soda
1 teaspoon salt
1 teaspoon vanilla extract
2 cups pecan pieces
4 cups flour

Using an electric mixer, beat butter with sugar and brown sugar until creamy. Beat in eggs, baking soda, salt, and vanilla. Stir in pecans. Stir in flour, in 3 or 4 batches.

Tear off 6 pieces of waxed paper or plastic wrap, each about 18 inches long. Divide dough into 6 equal portions and shape each into a log about 6 inches long. Wrap each portion of dough in the waxed paper or plastic wrap and refrigerate until firm, at least 1 hour.

Preheat oven to 325 degrees. Cut rolls into 1/4-inch-thick slices and bake on an ungreased cookie sheet until golden brown, 12 to 15 minutes. Cool on a rack. Makes 2 dozen.

Recipes adapted from Cooking at the Governor’s Mansion by Carl R. McQueary, to be published by Texas A&M University Press in the spring of 2003.