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SLICE & BAKE PECAN SANDIES

(and preferably, baked goods)

(check out them golden brown edges)

I don’t like to have my oven running for hours in the summer, so slice-and-bake cookies seem like the best way to go. Plus, if you make a batch and freeze half, or a third of it, then you get to have no-mess cookies on another day! These do require overnight refrigeration, so be sure to plan ahead.

INGREDIENTS

  • 2 sticks (1 cup) unsalted butter, room temperature
  • 1/3 cup sugar
  • ½ teaspoon salt
  • 1 teaspoon vanilla
  • 2 cups all-purpose flour
  • 1 cup pecan pieces
  • Turbinado sugar for sprinkling (optional)

DIRECTIONS

Beat butter, sugar and salt together until light and fluffy, about 3 minutes. Beat in vanilla. Add flour and salt and mix at low speed, until dough just comes together. Add pecans and mix until incorporated and broken up a bit.

Divide dough in two or three chunks. U, using wax paper to form into logs 2” thick. Wrap tightly in wax paper or plastic and refrigerate overnight.

When ready to back preheat oven to 350˚F.  Line baking sheets with parchment paper.  Keep log of dough refrigerated until ready to use and then cut into scant ¼” slices. Place on baking sheet, about ½” apart.  If you choose, sprinkle a pinch of Turbinado sugar on the top of each cookie.

(good to have a dog standing by to catch any crumbs)

Bake 14 – 16 minutes, until lightly golden around the edges and on the bottom. Cool on sheets for a few minutes, then transfer to wire racks to cool completely. Store in airtight container between sheets of waxed paper. Keeps for at least 3 days.

NOTE:

If you don’t like or can’t get pecans, you can experiment with other mix-ins. Things to try are other nuts (e.g. walnuts, pistachios, peanuts), zests (orange, lemon), dried fruit (cranberries, chopped apricots, candied ginger), seeds (poppy, sesame), herbs (thyme, rosemary) and/or mini chips (chocolate, peanut butter). You can also try subbing out all or some of the flour for gluten-free varieties.

I’ve tried thyme with lemon zest and dried cranberries with orange zest. The latter was prettier and tastier, though the former was very light and a nice addition to a cheese platter.

You can print the recipe here:

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