Reader Recipe: Pecan Cookies


With the new year in mind, I've made a string of resolutions, and one of them is to be more prepared for last-minute parties. That's why I'll be making this cookie dough, courtesy of Jenious. Each cookie is filled with the subtle flavor of toasted pecans, and since the cookies freeze well, they'll be ideal for constant entertaining. I'll be making extra dough for Super Bowl Sunday and Valentine's Day. To see her quick recipe and lush photos, read more.

Submitted by TeamSugar member Jenious

Pecan Cookies

Pecan Cookies

Pecan Cookies

Ingredients

1 1/2 cups toasted pecan pieces*
1/2 cup butter, cut into pieces
1/2 cup granulated sugar
1/2 cup firmly packed brown sugar
1/2 teaspoon baking soda
1/2 teaspoon baking powder
1 egg
1 teaspoon vanilla
1 1/2 cups flour

Directions

These are my favorite cookies ever. The base is a pecan paste made from toasted pecans* that is so easy to make, yet very unique. This dough is great to make ahead and freeze. The cookies themselves freeze well, too. I hope you'll give them a try! They are delicious.
*FYI: To toast the pecans, I use the basic process of baking in a shallow baking pan at 350 degrees for 5-10 minutes until golden brown, stirring/shaking once or twice and let cool.
For step-by-step photos, please see the Pecan Cookie Gallery

1. Place nuts in food processor container; cover. Process by pulsing with on/off action until paste forms (will appear grainy).
2. Add butter, sugars, baking soda, and baking powder; process until just combined. Add egg and vanilla; process until just combined. Add flour. Process by pulsing until just combined. Transfer to large bowl. Cover; refrigerate for a minimum of 1 hour or until firm
3. Heat oven to 375 degrees.
4. Shape dough into 1 inch balls (or cookie scooper of your choice; Makes lovely mini cookies, too). Roll in additional granulated sugar. Place about 2 inches apart, on ungreased cookie sheets. Flatten slightly with bottom of glass. I dip the glass in sugar in between each cookie to prevent sticking and for extra sugar sparkle.
5. Bake 7 to 9 minutes or until lightly browned. Cool for 2 minutes; remove from cookie sheets. Cool on wire racks. Makes approximately 48 cookies.

Toasted pecans.

Into the processor to become paste.

Pecan paste.

Pecan paste again.

Butter, ready to go.

In goes the butter, sugars, baking soda and powder for processing!

One egg.

Ready to chill.

Using a little scoop for uniform sizing.

A little dunk in granulated sugar.

Dipping the bottom of a glass in sugar to prevent sticking to the cookie dough balls.

Slightly flatten each cookie.

A peek at the cookies near done. They sit for about 2 min. on the cookie sheet afterward, so keep that continued amount of bakin

Finished product. You'd never guess how yummy these are!

Holiday stack. Ready to be given!
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