Pecan Logs

Well here we are, at the debut of cookie number two of Cookie Month.

These cookies are a staple during the holidays at my house. In years past I have usually just rolled the dough into a large log rolled in the chopped pecans then chilled, sliced and baked.

This year, I decided to try out Martha Stewart’s version. The cookies are shapped into little 2-inch logs, rolled in the chopped pecans, then baked.

Regardless of your presentation preference this is a great tasting recipe I think you will enjoy.

Pecan Logs
adapted from Martha Stewart’s Cookies

2 cups pecans (about 5 1/4 ounces), toasted
2 1/2 cups all-purpose flour
1/2 teaspoon baking powder
1 1/2 teaspoons coarse salt
1 cup (2 sticks) unsalted butter, room temperature
1 1/4 cups confectioners’ sugar, sifted
1 large egg
2 teaspoons pure vanilla extract
1 teaspoon maple extract

Process pecans in a food processor until finely ground; set aside.

Whisk together flour, baking poweder, and salt in a bowl. 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 munutes.

Preheat oven to 350 degrees f. 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 slighly cracked, 14 to 15 minutes.

Transfer logs to wire racks to finish cooling. Cooled cookies can be stored in airtight containers at room temperature for up to 3 days.

Tagged as: maple, pecans, Vanilla