Tuesday, August 16, 2005
Source: Martha Stewart Holiday Cookies 2005
Makes about 4 dozen.
2 cups pecans (about 5 1/4 ounces), toasted
2 1/2 cups all-purpose flour
1/2 teaspoon baking powder
1 1/2 teaspoons coarse salt
1 cup (2 sticks) unsalted butter, softened
1 1/4 cups confectioners' sugar, sifted, plus more for dusting
1 large egg
2 teaspoons pure vanilla extract
1. Preheat oven to 350º. Process pecans in a food processor until finely ground; set aside.
2. Whisk flour, baking powder, and salt in a medium bowl; set aside. Put butter and confectioners' sugar in the bowl of an electric mixer fitted with the paddle attachment; mix on medium speed until pale and fluffy, about 2 minutes. Add egg and vanilla; mix until well combined. Reduce speed to low. Add flour mixture and half of the ground pecans; mix until just combined. Wrap dough in plastic; refrigerate until cold, about 30 minutes.
3. Roll tablespoons of dough into 2-inch-long logs. Roll logs in remaining pecans. Place on baking sheet lined with parchment paper, spacing about 1 inch apart.
4. Bake cookies, rotating sheets halfway through, until pale golden and slightly cracked, 14 to 15 minutes. Transfer logs to wire racks to cool, about 5 minutes. Sift confectioners' sugar over cookies before serving, if desired. Cookies can be stored in airtight containers at room temperature up to 3 days.
I talked about this recipe HERE.