Sunday, October 04, 2015

Pecan Butter Cookies

You can make it ahead of time, freeze it, slice it, and bake it fresh for the holiday season. Any nuts can be substituted by the pecans.
  • 2 sticks butter
  • 3/4 cup granulated sugar
  • 2 cups unbleached all-purpose flour
  • 1 teaspoon baking powder
  • 1/4 teaspoon salt
  • zest of 1 lemon
  • 1 teaspoon vanilla extract
  • 2 tablespoon milk
  • 1 cup pecans, grounded and toasted.

In the bowl of an electric mixer fitted with the paddle attachment, cream the butter and sugar on medium speed until light and fluffy, about 2 minutes. Add milk and vanilla. Beat until just combined. 

In another bowl mix flour, salt, baking powder and zest. With mixer on low, gradually add flour and pecans; continue beating until fully combined.

Turn dough out onto a clean work surface, and divide into 2 equal pieces. Shape each piece into an 8-inch log, about 2 inches in diameter. Wrap logs in plastic wrap, and refrigerate until firm, about 2 hours. 




Preheat oven to 375 degrees. Using a sharp knife, cut logs into 1/4-inch-thick slices. Transfer to parchment-lined baking sheets, about 1 1/2 inches apart. 

 Bake until edges are golden, 14 to 16 minutes, rotating baking sheets halfway through. Remove from oven, and transfer cookies to a wire rack to cool completely.

No comments: