Preparation

• Step 1

  Preheat the oven to 350 degrees. Grease two medium 9 inch x 5 inch loaf pans with non-stick spray.

• Step 2

  Sift the flour, salt and baking powder into a bowl. Set aside. 

• Step 3

  Place the butter and sugar into a large bowl and mix with a wooden spoon or spatula until combined well. Add the eggs, one at a time and make sure each egg is incorporated before adding the next. Add the vanilla and mix. Add the sifted dry ingredients and mix until combined. Add the pecans and mix until the pecans are distributed evenly throughout the batter. Place half of the batter into one loaf pan and the remaining batter into the second loaf pan. Spread the batter in both loaf pans to make the surface smooth. 

• Step 4

  Transfer the loaf pans into the oven and bake for about 45 to 50 minutes or until a toothpick placed into the loaf comes out with some crumbs. Invert the loaves onto a rack to cool. Wrap each loaf with aluminum foil and freeze for at least 4 hours. 

• Step 5

  Preheat the oven to 400 degrees. Line two baking sheets with parchment paper. 

• Step 6

  Remove the loaves from the freezer. While still frozen, slice the loaves crosswise with a serrated knife into thin cookies, about ¼ inch thick. Place the cookie slices onto the baking sheets and transfer into the oven. Bake for 15 to 20 minutes until golden brown. Remove from the oven, cool and serve.