Pecan Ice Box Cookies

Just like Grandma used to make, though I haven’t made them in decades, these deliciously simple slice and bake cookies are just as I remember them - thick, rich, chewy and chunky.  As written, they are classic refrigerator cookies. You can use pecans or leave them out. You can roll the logs in sprinkles or chocolate jimmies. Or try mixing sprinkles into the dough!

Pecan Ice Box Cookies 
1/2 cup butter, room temperature 
2 cups brown sugar 
2 eggs
3 cups flour
1 1/2 teaspoons cream of tartar 
1 teaspoon baking soda
Pinch salt
1/4 cup water
1 teaspoon vanilla 
1 cup roughly chopped pecans
Beat butter and sugar on high until fluffy. Add eggs one at a time then vanilla and water. Mix together remaining ingredients and add to the egg mixture. Scrape down the sides of the bowl. Form into two logs and wrap in waxed paper. Refrigerate. Slice and bake as needed. Preheat oven to 350°.  Bake approximately 13 minutes or until brown on the edges. Each log makes 24 cookies.