When we were little girls, our father used to travel the road to Brattleboro Vermont quite frequently. So when I was looking through my King Arthur Cookie book for something new to bake, I was attracted to these cookies not only for their name, but because they were a specialty of a local baker in Brattleboro.

Brattleboro Bonbons
3/4 cup plus 1 Tbls. unsalted butter (1 1/2 sticks, plus 1 Tbs.)
1/2 cup sugar
heaping 1/2 teaspoon salt
1 large egg plus 1 large egg yolk
1 teaspoon vanilla extract
1/2 cup chopped pecans (for the dough)
1/2-1 cup finely chopped pecans (to roll on the outside of the dough)
2 cups flour

Cream together the butter, sugar and salt. Beat in the egg, egg yolk, and vanilla, scraping the bottom and sides of the bowl. Stir in the 1/2 cup chopped pecans and flour, mixing until cohesive.

Lay out a large sheet of wax paper. On this, shape the dough into a 17 x 2-inch log and roll the log in the finely chopped pecans. Wrap the log up (they suggest plastic wrap as well, but I just did the wax paper) and place in the freezer for about an hour.

Preheat the oven to 375F. Line with parchment two baking sheets. Slice the frozen dough into 1/4-inch thick patties and place them on the prepared baking sheets. Bake for 12 to 15 minutes until they're a deep golden brown and they feel set. Transfer to a rack to cool.

Note: We like less brittle cookies, so I only cooked them for the 12 minute time, preferring a light golden brown.

Good for days when life takes you for a ride. . .