PREP TIME: 15 mins | COOK TIME: 10 mins | INACTIVE TIME: 2 hrs 30 mins | TOTAL TIME: 2 hrs 55 mins | SERVINGS: 2 dozen
I am in love with these Butter Pecan Slice and Bake Cookies! They are insanely easy to throw together using just seven ingredients. Super delicious, buttery shortbread cookies that are packed with crunchy pecans. Then, half of the cookie is dipped and coated in chocolate for that appealing look.
Ingredients
1 large egg, at room temperature
1 c. pecans, shelled
1/2 c. light brown sugar, packed
1/2 tsp ground cinnamon
1 and 1/2 c. all-purpose flour
4 oz. unsalted butter, softened to room temperature
8 oz. quality chocolate, chopped
1 tsp vanilla, optional
How to make Butter Pecan Slices and Bake Cookies
Step 1: In a small bowl, place the pecans and cover them with water. Set the pecans aside for 30 minutes. After 30 minutes, drain the pecans well. On a paper towel, transfer the drained pecans.
Step 2: Place the butter and brown sugar in the bowl of a stand mixer fitted with the paddle attachment. Beat on medium speed until you have a pale and fluffy mixture. You can also do this in a large bowl, using a handheld electric mixer. Then, add the egg and beat until blended. Next, add the flour along with the cinnamon, pecans, and vanilla (optional). Beat again until well mixed. At this point, you should have a stiff dough.
Step 3: On a clean work surface, sprinkle 2 tbsp of flour. Onto the surface, scrape the cookie dough, and knead for 30 seconds. In half, divide the dough. Roll each half into a log that is about 2-inch in diameter. In a plastic wrap, tightly wrap each log and place it in the fridge for at least 2 hours or up to 5 days.
Step 4: Prepare the oven when ready to bake. Preheat the oven to 350 degrees F. Using parchment paper or a Silpat baking mat, line a large baking sheet.
Step 5: On a cutting board, place the dough. Slice the logs into 1/4-inch rounds using a sharp knife. On the prepared baking sheet, place the cookies about half-inch apart. Place in the preheated oven and bake for about 10 to 12 minutes or until the cookies are lightly golden. When done, take the cookies out of the oven and place them on a cooling rack to cool for at least 15 minutes.
Step 6: Meanwhile, prep the chocolate frosting. In a double boiler or microwave, heat the chopped chocolate until completely melted and smooth.
Step 7: Into the melted chocolate, dip each cookie halfway, and place them back on the baking sheet. Then, sprinkle with sea salt or extra chopped pecans. Let the chocolate set. You are welcome to plate the cookies in the fridge to speed up the process. Serve the cookies once the chocolate frosting is set with tea, coffee, or by itself. Enjoy!
Ingredients
- 1 large egg, at room temperature
- 1 c. pecans, shelled
- 1/2 c. light brown sugar, packed
- 1/2 tsp ground cinnamon
- 1 and 1/2 c. all-purpose flour
- 4 oz. unsalted butter, softened to room temperature
- 8 oz. quality chocolate, chopped
- 1 tsp vanilla, optional
Instructions
Step 1: In a small bowl, place the pecans and cover them with water. Set the pecans aside for 30 minutes. After 30 minutes, drain the pecans well. On a paper towel, transfer the drained pecans.
Step 2: Place the butter and brown sugar in the bowl of a stand mixer fitted with the paddle attachment. Beat on medium speed until you have a pale and fluffy mixture. You can also do this in a large bowl, using a handheld electric mixer. Then, add the egg and beat until blended. Next, add the flour along with the cinnamon, pecans, and vanilla (optional). Beat again until well mixed. At this point, you should have a stiff dough.
Step 3: On a clean work surface, sprinkle 2 tbsp of flour. Onto the surface, scrape the cookie dough, and knead for 30 seconds. In half, divide the dough. Roll each half into a log that is about 2-inch in diameter. In a plastic wrap, tightly wrap each log and place it in the fridge for at least 2 hours or up to 5 days.
Step 4: Prepare the oven when ready to bake. Preheat the oven to 350 degrees F. Using parchment paper or a Silpat baking mat, line a large baking sheet.
Step 5: On a cutting board, place the dough. Slice the logs into 1/4-inch rounds using a sharp knife. On the prepared baking sheet, place the cookies about half-inch apart. Place in the preheated oven and bake for about 10 to 12 minutes or until the cookies are lightly golden. When done, take the cookies out of the oven and place them on a cooling rack to cool for at least 15 minutes.
Step 6: Meanwhile, prep the chocolate frosting. In a double boiler or microwave, heat the chopped chocolate until completely melted and smooth.
Step 7: Into the melted chocolate, dip each cookie halfway, and place them back on the baking sheet. Then, sprinkle with sea salt or extra chopped pecans. Let the chocolate set. You are welcome to plate the cookies in the fridge to speed up the process. Serve the cookies once the chocolate frosting is set with tea, coffee, or by itself. Enjoy!
