These little cookies are just perfect with a hot cup of cocoa. There the perfect bite size and are best when they are fresh out of the oven, which is perfect cause you can make the dough freeze it and just slice as many cookies as you want when you want, and bake your self a fresh batch. You can use any kind of nuts you want in this recipe as long as you make sure to rost them and crush them well, I just love pecans so I chose to use theme this time.The ingredients for the recipes are really simple and you probably have them in your pantry right now. You have to chill the cookie dough for at least an hour before slicing and baking so no need to use cold butter or use a food processor like in other shortbread cookie recipes. The chilling process will help to keep the cookies well shaped and will prevent them from spreading while baking.
Don’t forget to divide the dough into two equal parts, and then roll each of them to a 2-inch log, Make sure you roll the logs on a well-floured surface otherwise it will be very difficult to shape the dough into logs.
You can bake the cookies after you chilled them for only two hours or you can freeze them for up to 2 weeks before slicing & baking. No matter what you choose you will get thick cookies with crunchy edges, exploding with flavor, and super dense.
If you try this pecan slice & bake cookies recipe, let me know what you think! Leave a comment below, and don’t forget to snap a pic and tag it #netacooks on instagram! Seeing your creations makes my day ♥
- 5.3 oz/150 gr unsalted butter softened to room temperature
- ⅔ cup packed light or dark brown sugar
- 1 large egg, at room temperature
- 1 tsp pure vanilla extract
- 2 cups self-rising flour
- ½ teaspoon ground cinnamon
- ¼ teaspoon salt
- 1 cup toasted and finely chopped pecans
- optional: 8 oz/226 gr dark chocolate, coarsely chopped
- In a bowl of a stand mixer fitted with a paddle attachment, beat the butter for 1 minute on medium speed until completely smooth and creamy. Add the brown sugar and beat on medium-high speed until fluffy and creamy. Beat in egg and vanilla extract on high speed. Scrape down the sides and bottom of the bowl as needed, and continue to beat until fully combined.
- In a separate bowl, whisk the flour, cinnamon, and salt together until combined.
- Set the stand mixer on low speed, and slowly add the dry ingredients into the wet ingredients until combined. The cookie dough will be thick and slightly sticky. Switch to high speed and beat in ¾ cup chopped pecans.
- Turn the dough out onto a well-floured work surface and, with floured hands, divide into two. Shape each half into a 2.5-inches diameter log.
- Tightly wrap the logs in plastic wrap and chill in the refrigerator for at least 2 hours and up to 5 days, you can freeze the logs for up to 2 weeks.
- Preheat oven to 350°F/177°C. Line two large baking sheets with parchment paper; Set aside.
- Remove logs from the refrigerator, Slice each log into 20 equally thick cookies and place cookies on baking sheets about 1 inches apart. Bake the cookies for 8-12 minutes or until golden brown around the edges. Let cookies cool completely before serving, or you can decorate the cookies with melted dark chocolate.
- For the chocolate decoration:
- Place the chopped chocolate in a heatproof bowl and melt in microwave in 30-second increments, stirring after each increment until completely melted and smooth. Dip each cookie halfway into the chocolate and place onto a parchment or silicone baking mat-lined baking sheet.
- Place the baking sheet into the refrigerator to help the chocolate set.