Above is the recipe from Martha's Cookies book for Pecan Logs. I made a batch a few weeks ago, and froze half of the log-shaped dough to use over the holidays when cookies are called for. (I did the same with the dough for the delicious molasses cookies I made last weekend. Thanks to Ingrid for directing me to the recipe - they're yummy!) My mother-in-law makes a similar pecan cookie at Christmas most years, and it was at her house that I first tried them. They promptly made it to the top of my list of favourites. Martha's recipe has more pecans per cookie (I think they're fine with fewer, too), and sooo much butter that I can sense my arteries clogging just looking at them - so they're melt-in-your-mouth amazing. The original recipe is here, which I followed almost exactly, and it follows below. I think that toasting the pecans really does make the cookie 88% better, so don't be tempted to skip that step.
Makes about 4 dozen.
- 2 cups pecans (about 5 1/4 ounces), toasted (I think you could easily use 1 1/2 cups and they would still be delicious)
- 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
- Preheat oven to 350 degrees. Process pecans in a food processor until finely ground; set aside.
- 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.
- Roll tablespoons of dough into 2-inch-long logs. Roll logs in remaining pecans. Place on baking sheets lined with parchment paper, spacing about 1 inch apart.
- 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.