- Yield : 35-45 cookies
- Prep Time : 25m
- Cook Time : 40m
- Ready In : 2:05 h
Pecans are used in many sweet dishes, particularly in the USA around the time of Thanksgiving in November. Pecan is a species of hickory tree native to the Mississippi area as well as other river valleys in central North America and as far south as Mexico. These Pecan cookies are light and crisp and wonderful to dunk in a hot cup of tea or coffee.
- To prepare the pecan nuts, place them in a clean plastic or paper bag and gently crush them with a rolling pin to break them into small pieces.
- Chilling the dough before baking is essential as it is a little tricky to handle and shape in a warm kitchen.
- Allow plenty of room between each cookie on the baking tray as they spread a lot during the bake.
- The cookies will continue to brown when they are removed from the oven, so take them out when they are just starting to go a light, golden brown.
- 100g unsalted butter, softened
- 100g unrefined granulated sugar
- 50g light brown sugar
- 1 large egg
- 1 tsp vanilla extract
- 160g plain wholemeal flour
- 1 tsp baking powder
- 120g pecan nuts, finely broken
- ¼ tsp salt
- ½ tsp cinnamon
Cream together the butter and sugar in a bowl. Add the egg and vanilla and beat into the mix.
In a separate bowl, mix together the flour, baking powder, cinnamon and salt.
Gradually fold the flour mix into the butter and sugar mix, add the pecan nuts and mix in.
Divide the dough in two and on a lightly floured surface roll into two sausage shapes about 15 cm in length. Wrap them separately in baking paper and freeze for at least 1 hour, until firm.
Preheat the oven to 180°C/gas mark 4 and lightly grease a baking tray.
Take the dough out of the freezer, remove the paper and leave for a couple of minutes at room temperature. Slice the dough into 6-7 cm thick rounds. You may need to cook the cookies in batches. Place each piece onto a baking tray about 5-6 cm apart.
Bake each batch at a time until lightly browned, about 10-12 minutes. Take out of the oven and after a minute or two transfer the cookies onto a wire tray to cool.