I rarely bake cookies during the summer. If I'm going to crank up the heat in my oven, it will be for a fruit tart. But once the temperatures cool and daylight wanes, I'm in my kitchen baking cookies again.
I've had this recipe tucked away for years. After sampling this cookie, I'm glad I finally got around to making it. As for me, with most of the cookies I bake, I like them a little more brown than golden.
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Pecan & Butter Log Cookies
a recipe clipped many years ago in Southern Living
• 3/4 cup unsalted butter, softened
• 2/3 cup sugar
• 1 large egg
• 1 teaspoon vanilla extract
• 1/4 teaspoon sea salt
• 1 3/4 cups unbleached flour
• 3/4 cup finely chopped pecans
1. Cream butter; gradually add sugar, beating at medium speed of an electric mixer until light and fluffy. Add the egg, vanilla, and salt, beating well. Stir in flour. Cover and chill 30 minutes.
2. Shape dough into two 8-inch logs; roll each log in chopped pecans. Wrap logs in waxed paper and chill for at least 2 hours.
3. Cut dough into 1/4-inch slices. ( I use a piece of heavy-duty sewing thread to slice my logs.) Place cookies on parchment-lined cookie sheets. Bake in a preheated 350˚F oven for 10 to 12 minutes or until they just begin to brown around the edges. Cool cookies on wire racks.
9/21/2009 06:03:11 am
Just found your site the other day. Looks like a wonderful recipe. I too, like my cookies more brown than golden. I may bake a log and freeze a log. Thanks for the effort that is apparent in your blog!
9/22/2009 06:52:26 am
My mother started this wonderful tradition of mailing me freshly shelled pecans from Georgia each autumn. Not doubt inspired by my whining about stale pecans from my local island store in the far north. In a couple weeks, the pecans will arrive and I will get to savor this recipe (and my mother's thoughtfulness) many times over. Merci.
9/22/2009 08:59:30 am
These look lovely and very fall-ish! I definitely want to try these--thank you for posting!
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