If you didn’t know, pecan cookies are crisp shortbread cookies full of toasted pecans that melt in your mouth with the most satisfying crunch. It’s a very easy recipe with dough you can freeze months ahead for on demand cookies later!
Ingredients:All-Purpose flour,Salt,Vanilla Extract,Pecans,Unsalted butter,Powdered Sugar,Granulated Sugar
Practice:
1.Cut your butter into small pieces and add them to the bowl of your mixer along with the salt and both sugars. Beat on medium speed until worked into a paste. Scrape the bowl down once before beating in the vanilla.
2.Add the flour and mix on low until almost combined then add the toasted pecans and mix on low until distributed. Finish the dough off by hand with a spatula, making sure to fold in any pockets of unmixed flour or butter.
3.Roll the dough into a log then wrap in plastic or parchment paper and chill for at least an hour.
4.Preheat oven to 170℃ then cut the dough into coins anywhere from 1/4 to 1/2 inch thick, thinner cookies will bake faster and be more crisp. Place cookies 2 inches apart on a parchment paper lined baking sheet and bake for about 12 minutes. Allow to cool on the baking sheet.
Source:Preppy Kitchen
