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Ingredients Pecan Log Cookies:
- Provide 1 1/4 cup flour
- Provide 1/3 cup of finely ground pecans
- Give 1/4 tsp salt
- Give 1/2 cup (1 stick) butter, at room temperature
- Give 1/3 cup for sugar
- Require 2 tsp vanilla extract
- Get 2 tsp for heavy cream ** optional see note
- Provide 1 bowl of cold water
- Give 1 cup - finely ground pecans- for rolling/coating
- You need 1/2 cup for semi chocolate
- Require 1 ** I have nerve damage in arm/wrist/hand and I now add heavy/whipping cream to make the dough more pliable and easier to shape
Pecan Log Cookies process:
- Preheat oven to 350°F. Line large baking sheet with parchment paper or lightly grease it.
- In a small bowl stir flour,ground pecans, and salt until combined.
- In a large bowl, beat the butter and gradually add sugar and beat until fluffy. Add vanilla and beat until smooth and creamy…about 2 minutes.
- Stir in flour mixture with heavy cream (if using) until combined.
- Pinch off pieces of dough with rounded teaspoon. Form dough into a log.
- Dip log in water and then roll in ground pecans to coat, using 1/4 cup of ground pecans at a time so they don't get too wet. Press pecans onto cookie to thoroughly coat. Reshape logs and place on prepared baking sheet.
- Bake for 10- 15 minutes, or until lightly golden. Cool on wire rack.
- Melt the chocolate in the top of a double boiler, dip one end of cooled cookie in chocolate and place on baking sheet lined with wax paper. Cool in fridge until chocolate is set.
- Enjoy!!!
- Makes 2 1/2 to 4 dozen depending on how large or small you make the logs
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